Here is the recipe that John helped formulate with Zymurgy.
73.6% Apparent Attenuation
8.5 lbs Great Western 2-row Malt
.75 lb Hugh Baird Munich Malt
4 oz. Hugh Baird Brown Malt
8.0 oz 15L Crystal Malt
1 lb 75L Crystal Malt
8.0 oz 120L Crystal Malt
2.0 oz Beeston pale chocolate malt
.75 oz Hazlenut syrup in secondary
Mash at 150 degree F for 60 minutes. Sparge at 175 degree F to collect 6.5 gallons of pre-boiled wort. Boil for 90 minutes to get 5.5 gallons.
.5 oz Perle Pellet Hops 8% AA (90 min)
.25 oz Perle Pellet Hops 8% AA (45 min)
.25 oz Perle Pellet Hops 8% AA (30 min)
1.0 oz Saaz pellet hops 3% AA (Knockout)
1.0 tsp Irish Moss (20 min)
Brewtek California Pub Ale CL-50 or equivalent
Pitch and ferment at 60 degrees. Ferment for one week in primary, then rack to secondary at 50-55 degrees with hazlenut syrup and leave until fermentation is complete. package and condition.
It is in September/October 2003 issue. If you can back-order it, I would. It has 12 recipes from Rogue along with recipes from the AHA conference for that year.
Keg 1: American Wheat
Keg2: German Ale
Next up: Christmas Old Ale, American Wheat AG, need suggestions
Last edited by Hoosierbrewer; 07-02-2008 at 01:58 PM.
Reason: Switched the 1.0 oz to 1.0 lb on crystal 75l