Based on MoreBeer! kit #170
Ingredients
8 lbs ultralight malt syrup
4 oz maltodextrin
1 lb Crystal 40°L malt
8 oz Black Patent malt
4 oz Chocolate malt
1 tablet Whirfloc clarifier
1 oz Glacier hops (bittering)
1 oz Cascade hops (aroma)
1 vial White Labs California Ale yeast (#WLP001)
Added grains in grain bag to 3 gals. cool water and allowed to steep until liquid reached 170°F. Removed grains and brought wort to boil.
Added malt extract and bittering hops. The kit instructions indicated adding the maltodextrin at this point but I forgot about it until minute 50 of the boil, so I added it then. I also added 2 gals water to make it a full-boil, and boiled for an additional 20 minutes.
Added bittering hops and boiled for an additional 1 minute, and removed pot from heat. Topped off with 1 gal distilled water.
Total boil time: 1 h. 16 min.
Pitched yeast at 84°F
Gals. in fermenter: 5
Feb. 9, 2009: Kegged beer. Gallons in keg: about 4.5. Initial taste test: positive.
April 27, 2009: Took two bottles to the DOZE meeting. The beer received many positive comments. Suggestion: up roasted malt character next time.
