Originally Posted by jedheuer
Recipe is from Brewing Classic Styles:
11 pounds pilsner malt
0.5 wheat malt
1.5 cane sugar
I fermented at 64 and raised it over the course of 4 days to 68. I used WLP 500.
Yes, maybe the sugar could come down a bit. I thought .05 to be super low as well to the point of a wild yeast being the culprit, but there are not off flavors to speak of, so i dont think so.
Yes, I am doing a mash out step to abut 165-168 before lautering.
I believe the cane sugar in this recipe is for the extract version in order to bring down the FG, since it does raise the OG and drop the FG much lower than what is quoted in the book with all grain. Removing the cane sugar in Beersmith results in numbers that match those in the recipe.