I have not seen any other of these posted during the midst of our summer doldrums, but wanted to bring you this very special recipe. On July 1, 2013, the State of Mississippi will allow for the homebrewing of beer. (What, it was not legal? is a fairly typical response, but yes, prior to July 1, it was not legalized here. Both Alabama and Mississippi were the last two states to legalize it, both this year.)
A few of this put together this recipe which is the unofficial official July 1 recipe. We are working on several things to publicize the legalization of homebrewing with the American Homebrewer's Association, Brew Your Own magazine, and various social media accounts.
Without any further adieu, here is the recipe:
Miss'ippi #BIGCASCADE Pale Ale
6 gallons, all-grain, OG = 1.047, FG = 1.010, IBU = 37, SRM = 5, ABV = 4.8%
· 10 lbs 2-row
· 0.5 lbs light crystal (C-40L)
· 0.5 ounce cascade, mash
· 0.5 ounce cascade, first wort
· 1.0 ounce cascade, 20 mins
· 1.0 ounce cascade, 10 mins
· 2.0 ounce cascade, 0 mins
· 1 ounce cascade, dry hops for 7-10 day
· 1 package US-05
Add 0.5 ounces of hops to the mash, mash at 152 for 60 mins, mash out at 170 for 10 minutes. Add 0.5 ounce of cascade while collecting the wort to boil. Boil for at least 60 minutes, adding the remaining hop additions, yeast nutrient, or other treatments (such as Irish Moss) per instructions. Ferment at 62-68 degrees F for 2 weeks. Transfer to secondary and dry hop for 7-10 days.
5-gallons, extract, OG = 1.047, FG = 1.010, IBU = 37, SRM = 5, ABV = 4.8%
For extract, replace the 2-row with 5 lbs DME or equivalent LME, use 1.0 ounce of bittering hops at 60 mins instead of the mash & first wort hops. Steep 0.5 pounds of grain for 30 minutes at 150 F. Add extract and bring to a boil. Add additional hops as indicated for the all-grain version, and ferment and secondary as indicated as well.