Hey everyone
This is the recipe I heard live on CYBI. Let me know if I've missed anything.
O.G/F.G. 1.059/1.013, ~6%ABV
IBU: 60.4 (Rager)
Colour: 46 SRM
Yeast: Pacman
Ferment temp: 60F
Mash temp: 148F
Boil: 90 mins
Grist (These percentages are approximate):
68.2% Pale malt
10.2% Chocolate malt (I'm assuming the british Baird's malt)
10.2% UK Crystal 120L (Bairds)
9.9% Flaked/Rolled Oats
1.5% Roasted Barley (I'm assuming Bairds)
Hops (approximate):
~2oz Cascade @ 60mins to about 60 IBU's
~1oz Cascade @ flameout
Here's what I formulated in metric units:
Batch size: 23L
Efficiency: 75%
4.0 kg Pale malt
0.6 kg Chocolate
0.6 kg Crystal 120
0.6 kg Oats
0.1 kg Roasted Barley
60g Cascade (7.8%) @ 60 mins
30g Cascade @ flameout
Yeast: Wyeast 1056 (cant get Pacman at the moment)
Hope that helps
Jim