| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 54 | Servings | |||
INGREDIENTS
| 14 | lb | Wheat malt |
| 8 | lb | Munich malt |
| 6 | lb | 2-row malt |
| 90 | g | Hersbrucker hops (3.4% |
| Alpha) | ||
| 10 | g | Calcium carbonate |
| Sierra Nevada yeast |
INSTRUCTIONS
This is a 15-gallon batch. Our beer was 50% malted wheat, 30% Munich, and 20% 2-row malt. Medium soft water was used with the addition of 10 grams CaCO4. Mash with 1-1/4 gallons water per pound of grain with rests at 120 degrees (1-1/2 hours), 135 degrees for 45 minutes, 148 degrees for 30 minutes, and 156 degrees until converted. 172 degrees for 15 minutes. We took our time with the sparge: 20 minutes to settle in the lauter tun, at least 30 minutes of recycling, and 1-1/2 hours to sparge. We cut it off at a gravity of 1.015 because we weren't getting sweet- ness, just grainy notes. The hot break in the boil was the most unbelievable thing I've ever seen. It looked like egg drop soup. We took out a sight glass and grab- bed a bit and the flocks were huge---as much as 1/2 inch in diameter. Original Gravity: 1.055 Recipe By : Darryl Richman File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”