Post by box on Mar 24, 2011 10:35:07 GMT -5
I'll use percentages for the grains since we've done this receipe with 3 different volumes:
OG: 1.050
FG: 1.012
91% 2-row
4.5% Crystal 10
2.25% Crystal 20
2.25% Carapils
Mashed at 140 degrees for 15 min with a 1quart/lb
Mashed at 154 degrees for 60 min with an addidional .5quart/lb
Drain
Batch Sparge @ 169 degrees for 15 min and then fly sparge the remaining water as needed
Sterling Hops 60 min to get to 26 IBU (1 oz for 5 gallon @ 7% AA)
Cascade Hops 10 min to 9IBU (1 oz for 5 gallon @ 7% AA)
Wyeast 1056 - no starter needed
Primary about 10 days - 65-70 degrees
Secondary 3 weeks - 1st at 65-70 degrees and rest colder (basement)
Bottle with priming sugar rate of 1 oz corn sugar per gallon.
OG: 1.050
FG: 1.012
91% 2-row
4.5% Crystal 10
2.25% Crystal 20
2.25% Carapils
Mashed at 140 degrees for 15 min with a 1quart/lb
Mashed at 154 degrees for 60 min with an addidional .5quart/lb
Drain
Batch Sparge @ 169 degrees for 15 min and then fly sparge the remaining water as needed
Sterling Hops 60 min to get to 26 IBU (1 oz for 5 gallon @ 7% AA)
Cascade Hops 10 min to 9IBU (1 oz for 5 gallon @ 7% AA)
Wyeast 1056 - no starter needed
Primary about 10 days - 65-70 degrees
Secondary 3 weeks - 1st at 65-70 degrees and rest colder (basement)
Bottle with priming sugar rate of 1 oz corn sugar per gallon.