Instructions: Mash pale malt at 153 F for 30-60 minutes. Test after 30 minutes. Add Crystal and Carapils and mash-out at 168 F for 10 minutes. Sparge. Bring to boil. In a saucepan, boil the oak for no more than 10 minutes, then strain the liquid into your boiling kettle. Boil the wort, adding boil- ing hops after 30 minutes and the flavor hops and Irish Moss after 75 minutes.

Chill and pitch a quart of 1059 starter. Dry hop in the secondary fermenter. The beer will clear in the bottle. Ive fallen head over heels in love with 1059 American Ale Yeast. I find it gives wonderful pear and rasberry aromatics, and if I have a carboy filled to the shoulder, I

*dont* need a blow-off tube. It gives a very gentle fermentation with a relatively short thick kraeusen. Worts in the 1.050s take 5-6 days. I get the same type of fermentations at 60 F or 72 F. It does take this yeast a little while to clear. I find it clears faster in the bottle than in the secondary, so I only use a secondary for a few days as my "dry hop tun".

Primary Ferment: 7 days Secondary Ferment: 5 days

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