this is what I'm thinking, after I changed the grain size:
Batch #1; 5 gal.
12 lb. belgian pail
1 lb. belgian biscuit
1.5 lb. light candi sugar
mash in and Batch sparge @ 152*for 1 hour and 30 min with 1.25 qts. per lb.
mash out @ 178* with 1.25 qts. per lb.
1 oz chinook @ 60 min.
1 oz saaz @ 30 min.
1 oz chinook @ 15 min
1 oz`saaz @ 15 min.
2 whole anise stars @ flame out
2 vials White labs WLP550- belgian Ale Yeast
just one idea that I had, but I'll never turn down a better one. can someone help me put these ideas together. Also has anyone had experience using sassafras, in a brew other than root beer? I'm wanting to experiment with it, but am uncertain on how much to use and as to what flavor it is going to give my beer.