Here is the recipe Nate Diggler so graciously gave me. I couldn't find it come brew day, so I went the best I could remember.
Recipe Specifics
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Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 21.00
Anticipated OG: 1.0535 Plato: 13.21
Anticipated SRM: 20.2
Anticipated IBU: 25.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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66.7 14.00 lbs. Pale Malt(2-row) America 1.0360 2
19.0 4.00 lbs. Flaked Corn (Maize) America 1.0400 1
4.8 1.00 lbs. Crystal 60L America 1.0340 60
4.8 1.00 lbs. Chocolate Malt America 1.0290 350
4.8 1.00 lbs. Smoked(Bamberg) Germany 1.0370 9
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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1.50 oz. Cluster Pellet 7.00 25.4 60 min.
Extras
Amount Name Type Time
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0.25 Oz Irish Moss Fining 15 Min.(boil)
Yeast
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DCL Yeast S-05 SafAle American Ale
Mash Schedule
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Mash Type: Single Step
Grain Lbs: 21.00
Water Qts: 26.00 - Before Additional Infusions
Water Gal: 6.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.24 - Before Additional Infusions
Saccharification Rest Temp : 150 Time: 70
Mash-out Rest Temp : 170 Time: 5
Sparge Temp : 170 Time: 30
Total Mash Volume Gal: 8.18 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
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-Sour Mash of 2lbs. of grist for 48 hours prior to brewing
-Add Medium American Oak to secondary (cubes, sticks, or spirals)
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PFC Diggler, BN Survival Instructor
