One of our most successful attempts, Chico gold is a distinctive, bitter ale, highlighted with cascade hops for a fruity, flowery smell.
Ingredients:
·
8 lbs.
Pale malt extract
·
1 lb.
Crystal malt
· 1/4 Crystal malt 75`
·
1 oz.
Chinook (boil)
·
1 oz.
Perle hops (boil)
·
1/4 lb.
Organic honey
·
2 oz.
Cascade hops (finish)
·
1 oz.
Cascade hops (dry hop)
· White Labs yeast: California Ale Yeast
The recipe originally called for only perle hops, but Roy and I thought it might taste a bit more bitter with the extra Chinook hops, similar to BJ's Piranha Ale in Brea, CA.
June 26, 1999
Brewed as usual. I was kind of buzzed (that's why the honey was added) but still maintained excellent sanitation. Careful when brewing not too get really drunk. Who knows what will end up in the wort. heh heh.
June 27, 1999
Fermentation
begins rapidly, only 6 hours after pitching the yeast. Smells good, sweet.
June 29, 1999
Fermentation slows.
July 9, 1999
Has been conditioning in a keg for almost one week. Will age one more before tapping.
July 19, 1999
Is currently cooling in refrigerator. Will carbonate it later today.
July 22, 1999
First few pours were quite yeasty, after that, clear beer flowed. Tastes great, bitter, but not too bitter.
This one is a brew-again recipe.