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Green Zinger

Green Zinger

(5 gallons/19 L, extract only)
OG = 1.049–1.051 FG = 1.012–1.013
IBU = 19–36 SRM = 4+ ABV = 4.7–5.0

Ingredients
3 lbs. (1.4 kg) Dutch extra-light dried malt extract
3.3 lbs. (1.5 kg) Northwestern light syrup (20% rice extract)
17.5 AAU Czech Saaz hops (5.0 oz./142 g of 3.5% alpha acids)
White Labs WLP001 (California Ale) yeast

Step by step
Bring extracts to boil in 2 gallons (7.6 L) water. Boil for 50 minutes, adding 1 oz. (28 g) hops at 10, 20, 30, 40 and 50 minutes. Cool wort to 72 °F (22 °C) or cooler and pitch yeast. Ferment 66–68 °F (19–20 °C). This beer is best when it is aged for 6 weeks after bottling.

Asheville Brewers Supply – Asheville, North Carolina
www.ashevillebrewers.com

Written by BYO Staff

Issue: October 2003

For the Saaz-lovers out there, an ale recipe with a healthy dose of this spicy hop. Recipe courtesy of Asheville Brewers Supply – Asheville, North Carolina
www.ashevillebrewers.com

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