5 gallons, extract/specialty grains


  • 6.9 lbs. liquid light extract
  • 0.5 lb. crystal malt 15 and 0.5 lb. Maris Otter
  • 1 oz. Columbus hops (15% alpha acid), for 60 min.
  • 1 oz. Citra hops (14% alpha acid), for 5 min.
  • 1 oz. Citra hops (14% alpha acid), for dry hopping
  • 1 tsp. gypsum
  • California WLP001 or Safale US-05 dry yeast
  • 3/4 c. corn sugar for priming


Step by Step:


Steep crushed malt at 150° F in 2.5 gal. of water for 15 minutes. Remove grains and bring to a boil. Add malt, gypsum, and Columbus hops. Boil for 55 minutes. Add 1 oz. Citra hops and boil for five more minutes. Cool brewpot in cold water bath for 15 to 20 minutes. Add wort to fermenter while straining out hops. Top off to 5 gals. with cold water and pitch yeast. Add Citra hops to secondary and dry hop seven to 10 days. Rack into keg and carbonate with CO2 or bottle using corn sugar.