Celebration Ale Clone Extract Version

MALT

• 3.3 lbs Coopers Light Malt Extract
• 5 lbs Dry Light Malt Extract

STEEPING GRAINS

• 1 lb Crystal 80L Malt

HOPS

• 1 oz Chinook @ beginning of boil
• 1 oz Cascade  @ 45 minutes into boil
• 1 oz Cascade @ 59 minutes into boil
• 1/4 oz Cascade  (dry hop in secondary fermenter)

YEAST

• Dry: Saflager US-05
• Liquid: White Labs WLP001 California Ale

EXTRAS

• 1 tsp Gypsum (added @ boil)
• 4 oz Malto Dextrin Powder (added @ boil)
• 1 tsp Irish Moss @ 40 minutes into boil
• 3/4 Cup Bottling Sugar or Coopers Carbonation Drops
• Straining Bags for Steeping Grain and/or Hops

INSTRUCTIONS

1. Bring as much water as possible up to 5 gallons to 150˚F in your brewing pot.  Be sure to leave at least 6” for volume expansion and boil over prevention.  Place steeping grains in large straining bag, tie bag and place in brewing pot.   Maintain 150˚F for 20 minutes while steeping grains.  Be careful not to scorch steeping bag on the bottom of the brewing pot.  After 20 minutes, drain bag and remove and discard.

2. Remove brewing pot from heat source and stir in liquid and dry malt extract along with the malto-dextrin powder.  Once completely dissolved, return to heat source and bring to a boil, watching carefully to prevent a boil over.

3. When a gentle rolling boil is achieved, add the 1st addition of Chinook Hops to the wort.  (We recommend using straining bags to make the removal much easier later on).  Start your timer for 60 minutes.

4. At 40 minutes into the boil, add the addition of Irish Moss.  No straining bag is necessary.  This will help with the overall clarity of the finished beer.

5. At 45 minutes into the boil, add the 1st addition of Cascade Hops.
6. At 59 minutes into the boil, add the 2nd addition of Cascade Hops.

7. After 60 minutes, turn of the heat source and remove the hops.

8. Chill the wort down to 75-80˚F as quickly as possible by using a wort chiller or an ice bath in your sink.

9. Add wort to a sanitized fermenter and top up to 5 gallons with fresh cool water if necessary.

10. Be sure overall temperature of wort is between 70-80˚F and pitch in your brewing yeast.  Be sure to follow instructions on yeast packaging.

11. Allow to ferment between 65-75˚F until final gravity is reached.  This should take approximately 7-14 days.

12. When final gravity is reached,  rack to a secondary fermenter and dry hop with the Cascade hops. After 5 days, bottle or keg the beer.

13. If bottling the beer, rack to a bottling bucket and mix in ¾ bottling sugar (corn sugar) before bottling.  If using Coopers Carbonation Drops, no bottling bucket is necessary.  Be sure to follow instructions on packaging for proper carbonation.

RECIPE SPECIFICS

• Original Gravity: 1.074
• Finishing Gravity: 1.016
• IBU'S: 70
• ABV: 7.7%