Thu Jan 13, 2011 4:30 am
Listen to it yersself! J/K. Here's what I got. The Imperial measures are my conversions.
6 gallons | 70% efficiency | 1.070 OG | 34.71 IBUs | 4.8 Srm | 90 minute boil
50% - 3.68kg - 8.11# 2 row
37.6% - 2.77kg - 6.11# wheat malt
11.2% - 830g - 1.83# torrified wheat
1.2% - 90g - 3.17oz roasted or toasted wheat
11g Nugget 9%/90 minutes
2g Horizon 12%/90 minutes
2g Summit 17.5%/90 minutes
8g Willamette 5.2%/45 minutes
27g Santiam 5.6%/15 minutes
9g Willamette 5.2%/15 minutes
24g Cascade/dry
24g Centennial/dry
24g Simcoe/dry
24g Chinook/dry
15g Columbus/dry
18g Amarillo/dry
WLP002 English Ale Yeast
To toast the wheat malt (Tasty used white wheat), spread the malt on a cookie sheet. Preheat the oven to 150°F and toast the malt for twenty minutes, then raise it to 300° for another 45 minutes, stirring every 15 minutes. When it smells good, remove, cool and mill it and add it to the grist. Mash at 150°F for 60 minutes. Ferment at 62-65° for 36 hours. Raise to 68° for 36 hours and raise to 70°F.
"Mash, I made you my bitch!" -Tasty
