BeerSmith™ Recipe Cloud

Taste Notes

Very nice tasting beer from my recipe archives. Smooth, hoppy but well balanced.

Notes

Boil 2 gal water with gypsum, then add briess malt, crystal malt and Northern Brewer Hops to pot. Boil for about 60 minutes. Add Cascade hops and Irish Moss during last 10-15 minutes of the boil. Cool wort to room temperature using either a wort chiller or by adding cold water. Top out fermenter to 5 gallons with pure water, and ferment for 4 days. (I use a 5 gal glass carboy for fermentation and 1 inch blowout tube to get rid of excess krausen). Rack to secondary fermentor (glass) for an additional 5 days of settling. I usually add one package of clear gelatin dissolved into a pint of water at this stage to aid in clearing the beer. Bottle into sterlized bottles. I aged this beer for approximately 3 weeks, and it tasted most excellent at that time. Peak flavor was reached after approximately 8 weeks.