Recipe Notes

• Brewday: Treat water to 50 CA; 10 Mg; 14 Na; 79 Cl; 70 SO4. Use Yeast Nutrient and Whirlfloc in boil. 0min additions are 20min whirlpool and add about 10 IBUs
• Ferment: California Ale Yeast WLP001 (use appropriate starter). Ferment at 65 until final gravity reached. Rack to keg; purge. Ideally store at 55, otherwise room temperature. Around 1 year point (or as long as you can bear to wait) put into keezer and carb.
• Package: 4 oz Hungarian Oak cubes (med toast) soaked in port wine starting at brew day for 3 months. At the 3 month point add to keg (as a dry hop) for 4-5 weeks or until you deem appropriate.