| America Discovers Columbus |
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Category Pale Ale Recipe Type All Grain Fermentables 11 lb Schreier 2-row pale malt 1 lb DWC Munich 0.6 lb DWC CaraVienne 0.5 lb DWC Biscuit 0.5 lb Gambrinus Honey Malt 0.25 lb DWC carapils Hops 1.5 oz Columbus hop pellets (12.5% alpha, 60 minute boil) .5 oz Columbus hops (15 minute boil) .25 oz Cascade hops (4.1% alpha, 15 minute boil) .5 oz Columbus (dry hop one week in primary) Other .5 oz Columbus (finish) Yeast ale yeast (Wyeast 1272 or 1056---see notes) Procedure Mashed at 157-155F for 65 min. Water - essentially deionized with = tsp gypsum I split a 5 gallon batch into two glass fermenters. Wyeast 1272 was pitched into the first 2 gallons siphoned out of the kettle and Wyeast 1056 got the last 2.5 gallons with a little more trub. Both yeasts were pitched from 3 cup starters.
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