Just having some fun with leftovers and 1 new ingredient.
1lb chrystal malt 10L
2lb rice syrup solids
8Lb extra light dry extract
4 oz saaz
I started with the chrystal malt in cold water and brought it up to 160* in 3 gal water. Mashed the bag every 5 min and kept the water temp between 155-160* for 30 min. added 1 gal water @170* turned the heat up and added the rice solids and extra light dme. Once I had a rolling boil I added 1oz saaz every 15 min including irish moss for the last 15 min. strained and transferred to 2 primary fermenters with cold sterile water to bring the temp down to ~80*F. pitched the yeast and put the fermenters in my closet. Had evidence of fermentation after 7 hours and gravity dropped from 1.061-1.022 in first 2 days. Can't wait to try it cause I'm all out of my Belgian IPA...