The recipe is for "Al Capone's Prohibition Beer". Disclaimer - I have not brewed this beer before - but the inclusion of soy made me think I'd found my recipe.
The link I put in the post seems not to work, so here's the grain bill, and the full address I'm working from:
(From
http://www.brewery.org/cm3/recs/13_30.html)
6 lbs. six-row lager malt
2 lbs rice (ground)
1/2 lbs soy grits ( from health food store )
1 1/2 oz Hersbrucker 6% alpha-acid
1/2 oz - Hallertauer 5% alpha-acid
1/8 oz Hersbrucker 6% alpha-acid
1/2 oz of Hallertauer
Red Star lager Yeast
Soy grits, as explained to me the animal feed supplier "ground up soybeans." I put a fair amount of trust in this guy - he's never given any farmer I know bad advice, and he loves beer. They're included in animal feed, esp. during finishing, I'm told. Wikipedia, for what it's worth, says the soy beans are toasted before grinding - the proposed malting protocol I plan to follow should accomplish this.
The recipe clearly mentions a cereal mash for the rice, but no special instructions for the soy grits, just throw them in with the malt...so that's what I'm going to do.
I'm not sure about the Red Star Lager yeast - but that is a question for a different thread. I'm a little torn between seeking out something authentic, or just making this as clean a cream ale as possible, with something like Nottingham.
My lentil sprouts are now between 1-3mm. I crunched a few before lunch - so far, they taste good. Legume-y, still, but less so than a straight up dry lentil. The texture was decent, too - more like al dente pasta than the strong, dry crunch I was expecting. I'm not sure if I'd eat a bowl of them, but a few before a sandwich, not bad!