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Grain bill:
- 18 pounds 2 row
- 1 pound 20L
- ½ pound dextrine

Hop bill:
- 2 oz Sterling, 5.9% AA, 60 minutes
- 1 oz Mt Hood, 5.3% AA, 60
- 1 oz Sterling, 30 minutes
- 2 oz Tettnanger, 4.8% AA, 15 minutes

Yeast: Wyeast 1332, 1338

Primary: 3 weeks
Secondary: none

Notes: Mashed in at 153F for medium body beer, 60 minute mash, 60 minute sparge at 169F, 60 minute boil, irish moss kettle finings. OG = 1.048, unknown FG.


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Recipe
Run time: 3:06
Size: 5469K



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Striking water
Run time: 3:57
Size: 6864K



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The mashing tun
Run time: 1:03
Size: 2041K



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Heating the mash tun before adding grain
Run time: 0:49
Size: 1696K



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Mixing the crack grain with hot water (mashing in)
Run time: 4:32
Size: 7847K



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Sparge water
Run time: 1:42
Size: 3159K



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Mashing done after 60 minutes
Run time: 0:52
Size: 1755K



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Filling the mash tun with sparge water and rinsing the grain
Run time: 2:24
Size: 4263K



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Recirculating the first runnings to clarify wort
Run time: 2:49
Size: 4971K



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Rising all of the fermentable sugars from the grain
Run time: 2:27
Size: 4645K



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Full boil, adding bittering hops and irish moss (fining agents)
Run time: 3:22
Size: 6091K



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Adding hops later in the boil for flavoring
Run time: 2:07
Size: 3894K



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Aroma hops near the end of the boil
Run time: 1:51
Size: 3336K



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Cold break (cooling down) to drop out remaining proteins and clarify beer
Run time: 2:31
Size: 4520K