We used our backyard Cascade hops for this one. I harvested these about 4 months ago and have been storing them in a freezer. This is our first beer that utilized dried backyard hops. It was pretty messy but still fun.
5.75 lbs Liquid Malt Extract
1 ounce of Cascade Hops for 60 minutes
0.5 ounces of Cascade Hops for 30 minutes
0.5 ounces of Cascade Hops for 15 minutes
0.5 ounces of Cascade Hops for 1 minute (flameout)
0.5 ounces of Cascade Hops dry-hopped for 7-14 days
6.25 lb (2.83 kg) Extra pale malt extract syrup (Golden streusel) 3 lb (1.36 kg) Pale 6-row malt 2.81 lb (1.27 kg) Flaked corn 6 oz (170 g) White wheat malt 1 lb (450 g) Corn sugar (in primary) 0.24 oz (6.8 g) Magnum hops, 10% a.a. (60 min) 0.2 oz (5.7 g) Simcoe hops, 13% a.a. (55 min) 18 oz wet Cascade hops, 8.5% a.a. (5 min) 13.5 oz wet Cascade hops, 8.5% a.a. (whirlpool) 5 oz Imperial Loki canned yeast
We used fresh Cascade hops from the backyard (replacing the Amarillo hops used in the original recipe). These were a bit past peak but still pretty fresh. We also skipped the dry hopping step from the original recipe.
Original Gravity: 1.006 Final Gravity: ABV:
This was our first partial mash brew, so we needed to break the steps down quite a bit from the original one.
Mash 6-row, flaked corn and malted wheat at 150° F (66° C) for 45 minutes.
6 quarts water — heat to 160F
Add grain/corn/wheat to kettle (in bag)
Keep water at 150 for 45 minutes
Boil second pot of water — 6 quarts again
Rinse grains and dissolve extract completely.
Pull out bag and put in sanitized colander over the pot, ladle the 6 quarts hot water over grains (rinse)