BeerSmith™ Recipe Cloud

Notes

For 5 gallons (19 L) 8.0 lb (3.6 kg) Great Western 2-row pale malt 2.0 lb (0.9 kg) Munich malt 1.0 lb (0.45 kg) 15° L crystal malt 1.0 oz (28 g) Perle pellet hops, 8% alpha acid (90 min) 0.5 oz (14 g) Saaz pellet hops, 4.3% alpha acid (10 min) 1.0 tps (5 ml) Irish moss (20 min) BrewTek California Pub Ale (CL-50) yeast or equivalent* *BrewTek is no longer in business, making CL-50 difficult to obtain. There are yeast banks with CL-50 available, but it may take some time and effort to procure. Wyeast 1450, aka Denny's Favorite 50, is a similar yeast to the CL-50 and can be used. Wyeast released the elusive Rogue Pacman Yeast (1764) as part of there Private Collection, which can be tracked down at some homebrew shops, but it comes and goes. Some homebrewers have harvested cultures from unfilitered Rogue brews as well. Depending on what yeast strains are available and/or your yeast-harvesting skills, a decision on the proper yeast will have to be made accordingly. SPECIFICATIONS Original Gravity: 1.061 Final Gravity: n/a ABV: 6-8% IBU: n/a SRM: n/a Boil Time: n/a Efficiency: n/a Pre-boil Volume: n/a Pre-boil Gravity: n/a DIRECTIONS Mash at 150° F (65° C) for 60 minutes. Sparge at 175° F (79° C) to collect 6.5 gallons (24.5 L) of preboiled wort. Boil 90 minutes, adding hops and Irish moss when indicated. 5.5 gallons at end of boil. Cool to 60° F (16° C) and pitch yeast. Ferment at 60° F (16° C) until fermentation is complete, then siphon into secondary. Allow to remain at cold storage temperatures 40-50° F (9-10° C) for two to four weeks, then package and condition. Extract with Specialty Grains option: Steep crystal malt in 150° F (65° F) water for 20 minutes. Omit Munich and 2-row malt. Strain, add 9.25 lb (4.2 kg) light malt extract syrup and proceed with boil as above.