Post by kyleon on May 13, 2011 20:41:18 GMT -5
US 2-Row Malt 7.00 lb 56.5 %
US Roasted Barley 1.00 lb 8.1 %
US Caramel 60L Malt 0.80 lb 6.5 %
US Chocolate Malt 0.80 lb 6.5 %
US Munich 10L Malt 0.80 lb 6.5 %
US Flaked Barley 0.50 lb 4.0 %
US Flaked Oats 0.50 lb 4.0 %
Sugar - Lactose 1.00 lb 8.1 %
US Magnum16.0 % 0.35 oz 60 Min From End
UK Golding 5.5 % 1.00 oz 30 Min From End
Wyeast 1056 (I did a starter: 200g DME in 2L H2O on a stir plate)
Mashed at 153F for 75 min, medium thick.
Sparge, long and slow at 171F.
Boil volume = 7.25 gal, 1 hour to 5.2 gal.
I used Walmart Spring water in the 1-Gal jugs, with the following additions:
5.2pH stabilizer in the strike water
1 tsp. gypsum in the strike water.
1 tsp. irish moss at last 15 min. of the boil
3 tsp. Fermax at last 5 min. of the boil.
Note: add the lactose at the last 10 min. of the boil.
Pitched at 75F fermented at 65F.
Starting SG = 1.060, SG at seven days and final SG = 1.020.
Transfered to keg at 21 days, serving at 24 days.
enjoy!