Posted on Leave a comment

Oregon Super Dank

Featuring Mecca Grade Malt and Crosby Hops

Description: Oregon Super Dank is our indigenous NW

style ale. This beer features Opal 44, an estate grown malt from Mecca Grade that adds a subtle note of toffee and enough malt character to provide a backbone for the resinous Willamette Valley hops grown by Crosby Hop

Farm. The beer is finished off with a West Coast ale strain, which ferments quick and clean, creating an infinitely drinkable yet profoundly flavorful go-to beer.


7 lb. Extra Light Liquid Malt Extract

1 lb. Mecca Grade Opal 44 Malt

(crushed grains in steeping bag)



1 oz. Crosby Hop Farms Nugget

2 oz. Crosby Hop Farms Centennial

1 oz. Crosby Hop Farms Amarillo

1 oz. Crosby Hop Farms Comet


BRY-97 American West Coast

(Liquid Yeast Alternative- Imperial Yeast, Buckman)

You will also need

4 oz. Priming Sugar for bottling

5 Hop Steeping Bags

Optional-1 Whirflock Tablet (to clarify beer)


ABV= 4.9

IBU= 55

OG= 1.048

FG= 1.010

SRM= 10


On Brew Day

  1. Heat 2.5 gallons of good quality water
  2. Steep crushed grains in steeping bag for 20-30 minutes or until the water reaches 170. Remove grains and compost.
  3. Bring to a boil and remove from heat. Add liquid and/ or Dry Malt extract and stir to dissolve. The liquid is now called wort.  Return liquid to a boil, watching carefully for boil overs.

Hop Schedule:

A standard hop schedule tells you when to add your hops to the kettle throughout the one hour boiling time. Hops added

at 60 minutes are boiled for the entire hour. Hops added at 15 minutes are added when there are 15 minutes remaining in the boil. Etc.

  1. Use one ounce of hop pellets per steeping bag and tie a knot at the top- allowing as much room as possible for the hops to expand inside the bag.

1 oz. Nugget @ 60 min.

1 oz. Centennial @ 15 min.

(Add the Whirflock tablet at 15 min.)

1 oz. Amarillo @ 1 min.

1 oz. Comet, @ 1 min.

1oz. Centennial @ 1 min.

  1. Chill wort to 100 degrees as fast as possible. If you do not have a wort chiller, set the kettle in an ice bath in your sink.
  2. While the wort is chilling, sanitize fermenting equipment, carboy, stopper, airlock, funnel, etc.
  3. Add 2.5 gal. cold clean water to primary fermenter. Pour chilled wort into fermenter and top off with more cold water to reach 5 gallons.
  4. Aerate wort by putting a stopper in the carboy and rocking it back and forth for several minutes.
  5. Optional- take a specific gravity reading using a triple scale hydrometer and hydrometer jar. The reading should be approximately 1.048 Record the number as your OG (original gravity)
  6. Pitch your yeast when the wort is at room temperature (60-75 degrees.) Fill airlock with water or sanitizer to the fill line and seal fermenter.


Primary Fermentation

You will begin to see activity in the fermenter within 48 hours. A foamy cap will develop on the top of the beer and bubbles will escape through the airlock. Over the next several days the activity will begin to slow down. Primary fermentation typically lasts one to two weeks. Optional- rack the beer into a sanitized carboy being careful to leave behind any sediment. Leave the beer in this secondary fermenter for an additional one to two more weeks.

Bottling and Beyond

Fermentation is finished when the final gravity (FG) reads approximately 1.010, but the timing at this stage is flexible. When you are ready to bottle your beer, make a simple syrup by combing 4 oz. of priming sugar in a cup or two of water on the stove. Let this cool to room temperature. Sanitize your bottling equipment (Fifty 12 oz. bottles, auto-siphon, tubing, bottle filler, and bottle caps) and add the sugar to the sanitized bottling bucket. Siphon your beer into the bottling bucket to mix thoroughly with the priming sugar and then siphon the beer into your bottles and cap. Your beer will be ready to drink after conditioning for two weeks at room temperature.

If you have any questions about the instructions in this kit please call: 503 232 8793 or email


900-AB-1           7 lb. Extra Light Liquid Malt Extract

1180-O44-1        1 lb. Mecca Grade Opal 44 Malt


1032-NUG-1       1 oz. Crosby Hop Farms Nugget

1032-CEN-1       2 oz. Crosby Hop Farms Centennial

1032-AMA-1      1 oz. Crosby Hop Farms Amarillo

1032-COM-5      1 oz. Crosby Hop Farms Comet


1140-1               BRY-97 American West Coast

IMP-A39           Liquid Yeast Alternative- Imperial Yeast, Buckman)

You will also need:

870-D-7             4 oz. Priming Sugar for bottling

HSB                 2 Hop Steeping Bags

1081-A-1           Optional- 1 Whirflock Tablet

Leave a Reply