I just brewed it last weekend. The adjunct mash had some scorching. Evidently this is an issue with the boiling of a mash. I will try the double boiler method next time. Smells good. I will ferment for about 10 days and then keg and store cold for about 2 weeks before tasting. I'll post again if I didn't screw it up along the way.
I am drinking some of Doc's recipe right now and it is freaking tasty. Looks like the little scorching I had didn't have any noticeable effects. I'm going to keep this on tap a lot this Spring and Summer. Anyone else make this one?
