Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.054
Finishing Gravity: 1.008
Time in Boil: 75 minutes
Primary Fermentation: 3 weeks


Ingredients:

• 8 lbs. American 2 row malt
• 1 lb. Flaked Maize
• 1/4 lb. Caravienne malt
• 1/2 lb. Carapils
• .25 oz Saaz Pellets (60 minutes)
• .25 oz. Crystal Pellets (60 minutes)
• .5 oz. Hallertau pellets (60 minutes)
• .5 oz. Crystal pellets (FWH)
• .5 oz. Hallertau pellets (2 minutes)
• Williams British Ale Yeast

Procedure:

Mash in with 3 gallons of water at 170 degrees, this stabalized at 152 degrees. Mash for 2 hours. Sparge with 5 gallons of water. FWH runnings and bring to boil while sparging. Boil for 15 minutes. Add bittering hops in hop bag. Follow hopping schedule above. Add rehydrated Irish moss at 55 minutes into the boil. Force cool with immersion chiller. Transfer to carboy. Aerated for 20 minutes. Pitched 1/2 gallon starter (just slurry). Ferment to completion and keg. Force carbonate.