Instructions: Gravity: OG: 1.066 TG:1.014-1.018

1. use 2.5 gallons water to sparge

2. add 2/3 of bittering hops 45 min before end of boil; add remaining third 15 min before end of boil. Add whole finishing hops at the end of boil.

3. Pitching and fermentation temperature: 46-50F

4. Use 1 quart yeast starter or 2/3 cup slurry.

5. Store bottles 10 days at fermentation temp, then 6 weeks at temps as cool as possible (32F min).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.