12 pounds of Pilsner
4 Pounds of Malted Rye
.5 Pounds of Munich Malt
.5 Pounds of Honey (at the end of the boil)
Mash Schedule:
113 for 30 min
131 for 15 min
144 for 40 min
154 for 15 min
165 for 10 min
Collected 8.0 Gal pf wort, boiled down to 6 gallons.
OG 1.080
90 min boil
Hops:
2.0 oz Hallertau (3.8 AA) 60 min
0.6 oz Styraina Golding (4.0) 20 min
0.4 0z French Strisselspalt (2.5 AA) 2 min
1/4 tsp coarse cracked black pepper
1/4 tsp powdered tumeric
1/8 tsp powdered cayan pepper all spices at flameout
Will extract oils from 1 tangerine and 1 lemon and add to secondary
Dry Hop with 1 oz of Sorachi Ace hops
Yeast I think was a Belginy type possibly an abbey ale or possibly a Saison strain.
Big 4,500 ml starter.
Fermenting away lik gangbuster.
Richie
4 Pounds of Malted Rye
.5 Pounds of Munich Malt
.5 Pounds of Honey (at the end of the boil)
Mash Schedule:
113 for 30 min
131 for 15 min
144 for 40 min
154 for 15 min
165 for 10 min
Collected 8.0 Gal pf wort, boiled down to 6 gallons.
OG 1.080
90 min boil
Hops:
2.0 oz Hallertau (3.8 AA) 60 min
0.6 oz Styraina Golding (4.0) 20 min
0.4 0z French Strisselspalt (2.5 AA) 2 min
1/4 tsp coarse cracked black pepper
1/4 tsp powdered tumeric
1/8 tsp powdered cayan pepper all spices at flameout
Will extract oils from 1 tangerine and 1 lemon and add to secondary
Dry Hop with 1 oz of Sorachi Ace hops
Yeast I think was a Belginy type possibly an abbey ale or possibly a Saison strain.
Big 4,500 ml starter.
Fermenting away lik gangbuster.
Richie