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- Nov 26, 2006
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Here's the plan for 7/18/07...
Any critiques are welcome....
Step 1- ESB
10lb Maris Otter
0.5lb Aromatic
1oz EKG @ 60 FWH
0.5oz Fuggles @ 30
0.5oz EKG @ 15
1oz Fuggles @ 5
1oz EKG @0
Safale S-04
Step 2- Oatmeal Cookie Ale
6.0lbs Mild Malt (edited per post #4 and 5)
2.0 lbs Durst Munich (edited per post #4 and 5)
1 lbs Crisp Amber
0.5lbs Carapils (edited per post #4 and 5)
0.5lbs Wheat (edited per post #4 and 5)
0.5lbs Chocolate
1.5lbs Quick Oats (baked at 300 degrees until toasty like a cookie then added to the mash)
1.0 lbs Dark brown sugar
1oz Strisselspalt @60
1oz Strisselspalt @20
1 tsp cinnamon
3 tsp natural vanilla extract
WLP European Ale Yeast
Step 3- Local 773
12lb Belgian Pils
3.0lbs Belgian Wheat
0.75lbs Carapils
1.5lbs corn sugar
0.75oz Hallertau @ 60 (FWH)
0.75oz Hallertau @ 30
0.5oz Hallertau @ 15
0.5oz Hallertau @ 1
WLP575 Belgian Blend
Any critiques are welcome....
Step 1- ESB
10lb Maris Otter
0.5lb Aromatic
1oz EKG @ 60 FWH
0.5oz Fuggles @ 30
0.5oz EKG @ 15
1oz Fuggles @ 5
1oz EKG @0
Safale S-04
Step 2- Oatmeal Cookie Ale
6.0lbs Mild Malt (edited per post #4 and 5)
2.0 lbs Durst Munich (edited per post #4 and 5)
1 lbs Crisp Amber
0.5lbs Carapils (edited per post #4 and 5)
0.5lbs Wheat (edited per post #4 and 5)
0.5lbs Chocolate
1.5lbs Quick Oats (baked at 300 degrees until toasty like a cookie then added to the mash)
1.0 lbs Dark brown sugar
1oz Strisselspalt @60
1oz Strisselspalt @20
1 tsp cinnamon
3 tsp natural vanilla extract
WLP European Ale Yeast
Step 3- Local 773
12lb Belgian Pils
3.0lbs Belgian Wheat
0.75lbs Carapils
1.5lbs corn sugar
0.75oz Hallertau @ 60 (FWH)
0.75oz Hallertau @ 30
0.5oz Hallertau @ 15
0.5oz Hallertau @ 1
WLP575 Belgian Blend