Export 80/- NHC 2004

Jamil Zainasheff

Export 80/-

for 6 U.S. gal (22.7 L)

Ingredients

            9.0       lb (4.08 kg) British pale malt

            0.5       lb (227 g) German Munich malt

            0.5       lb (227 g) Canadian honey malt

            1.0       lb (0.45 kg) US 40° L crystal malt

            0.38     lb (172 g) US 120° L crystal malt

            0.19     lb (86 g) British chocolate malt

            0.9       oz (26 g) E. Kent Golding pellet hops, 5.7% alpha acid (60 min)

                        White Labs WLP 001 California ale yeast

                        Forced CO2 to carbonate

Brewer Specifics

            •          Original specific gravity: 1.050

            •          Final specific gravity: [Unknown]

            •          Boiling time: 90 minutes

            •          Primary fermentation: [Unknown]

            •          Secondary fermentation: [Unknown]

Directions

Mash grains at 158° F (70° C) for 60 minutes. Mash out at 168° F (76° F) for 15 minutes.

Judges’ Comments

“Increasing hop bitterness a touch would really complete this beer. A little more smoke would also help...”

“Good hop balance. Malty finish and aftertaste. Very nice example of the style.”