This is the first beer we used our own hops with. We’ve been growing Cascade hops out back on the fence, and for this beer, we wet hopped with those.

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Recipe adapted from the Homebrewers Association’s Tank 7 clone

Ingredients

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.

Specs

Original Gravity: 1.006
Final Gravity:
ABV:

Directions

This was our first partial mash brew, so we needed to break the steps down quite a bit from the original one.

1. Mash 6-row, flaked corn and malted wheat at 150° F (66° C) for 45 minutes.
   1. 6 quarts water — heat to 160F
   2. Add grain/corn/wheat to kettle (in bag)
   3. Keep water at 150 for 45 minutes
   4. Boil second pot of water — 6 quarts again
2. Rinse grains and dissolve extract completely.
   1. Pull out bag and put in sanitized colander over the pot, ladle the 6 quarts hot water over grains (rinse)
   2. Add extract
3. Boil for 70 minutes.
   1. 10 minutes in: Add Magnum hops (6.8 g)
   2. 15 minutes in: Add Simcoe hops (5.7 g)
   3. 65 minutes in: Add wet Cascade hops (510 g) (1.12 lbs)
4. Whirlpool: Wet Cascade hops (384 g) (0.85 lbs)
   1. Stir the wort at a good clip for one to two minutes and allow it to rest for 10 to 20 minutes before draining the wort into your wort cooler
5. Cool to 67° F (19° C) and pitch starter
6. Ferment at 70° F (21° C) until high krausen (about 1 week — we waited 10 days).
7. One day later, boil 1 lb corn sugar (or 1.5 lb if kegging) with enough water to dissolve, then cool and add to primary.
8. Ferment until terminal gravity of 1.009 is reached.
9. If kegging, carbonate to 3.3 volumes.