Makes four 22-ounce bottles
OG: 1.060 SG
FG: 1.018 SG
SRM: 4.7 (Dark Straw)
- 1 pound Briess Golden Light DME (end of boil)
- 0.3 ounces Cascade pellets (60 minutes)
- 0.1 ounces Cascade pellets (15 minutes)
- 0.1 ounces Cascade pellets (5 minutes)
- 0.25 ounces Cascade whole (in primary)
- Wyeast Northwest Ale yeast propagator pack (1332)
- Make a 1-quart starter several days in advance.
- Put 5 quarts of water into a 12 quart pot. Cover. Bring to a boil. Remove cover.
- Add 0.3 ounces Cascade pellets. Continue boil for 45 minutes.
- Add 0.1 ounces Cascade pellets. Continue boil for 10 minutes.
- Add 0.1 ounces Cascade pellets. Remove from heat and add 1 pound of dry malt extract. Stir to dissolve. Return to heat. Boil for 5 minutes.
- Turn off heat. Cover. Place pot in a sink of cold water. Stir wort with a sanitized spoon. Be careful to not aerate the wort while hot. Change the water occasionally as it warms up. Continue until wort reaches 70°F.
- Pour wort into a sanitized 1-gallon jug through a sanitized funnel with a screen to remove the sediment.
- Swirl the starter to suspend the yeast. Measure out 0.5 cups into a sanitized measuring cup. Pitch. Cap the jug with a sanitized stopper and shake to aerate. Affix a sanitized 3-piece airlock and drilled stopper. Place in a 65–75°F dark place for 1 week.
- Place 0.25 ounces whole Cascade hops in enough warm (less than 167°F) water to just cover. Steep covered for 20 minutes. Add the hop tea and hops to a sanitized 1-gallon jug.
- Using a sanitized siphon, racking cane, and siphon hose, transfer the beer from the primary fermenter to the secondary onto the hop tea. Affix a sanitized 1-piece airlock and drilled stopper. Place in a 65–75°F dark place for 1 week.
- Combine 0.7 ounces DME with 12 fluid ounces of water. Bring to a boil for several minutes. Cool to 70°F. Add to a sanitized bottling bucket.
- Using a sanitized racking cane and siphon hose, transfer the beer from the secondary to the bottling bucket.
- Using a sanitized siphon hose and bottling wand, fill four 22-ounce bottles. Cap and store in a 65–75°F dark place for 2 weeks before sampling.
Good clarity. Color of dark straw — not quite amber. Well carbonated. Good citrus aroma. Slightly “green” taste — could age longer. Served a bit too cold. Citrus flavor. Good bitterness. Not thin. Success! This was my first brew after a 14 year break. While it is not terribly complex, it was quite good and a good confidence builder.