6lbs Briess Pilsen light DME
1 lb Caramel 60
1 oz Cascade @ 60, 20, and 7 minutes
1 package US-05
It's fermenting right now (along with the "Big Smoke" on it's diacetyl rest) at 65 degrees. I plan on fermenting for 2 weeks before racking and dry hopping with another ounce of Cascade.
OG: 1.050. Everything went well, with the exception of breaking my front tooth on a bottle during the boil. Maybe I'll give this beer a dental themed name.
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