I am currently boilling a slightly adjusted AG version of the Dragonmead.
It is for a 23 liters (6 gallons) batch and goes like this :
6kg Pilsner 2 rows
750g Munich Malt
35g Hallertau (5.2%)
28g Styrian Goldings (4.3%)
28g Saaz (3.2%)
300g table sugar I caramelized (see bellow)
1 White Labs WLP500 for which I did a starter.
(I always make my batch a bit bigger than what I need to because of what I loose in the fermenter)
The table sugar I caramelized by putting in a pan, adding a bit of water just to help get initial temperature, and about 1table spoon of lemon juice. You don't need to use much water - just enough to disolve the sugar. The more you add, the longer it will take because the water needs to evaporate completely before the sugar starts to caramelize. Once I had the desired color, I just added some water back to make a sirup which is easier to get out of the pan when adding to the wort.
It is boilling at the moment, and I got a great 81% mash effeciency from what BeerSimth tells me. Alway according to BeerSmith, the final result should be about this :
I can't wait to try this one - I decided I will transfer to a secondary after 2 weeks, and then let it age in there for at least 4 weeks before bottling. I usualy keg my beer, but I will bottle this one to keep longer...maybe 3-4 months? ...if I can wait that long
Anyway, so far, so good. Looks like a perfect brewing day here in Montreal, with a sunny day and a nice 65deg. F. Not too hot, not too cold.