DanZarrella
Well-Known Member
I'm working with somewhat limited information to design a partial mash & extract version of Ithaca's Brute (and eventually Le Bleu). So far what I have is:
4gallon batch:
3.15lbs Pale LME
1lb Light DME
1lb Wheat DME
1lb Flaked Corn
1lb Blonde Candi Sugar
1lb Corn Sugar
2oz 2006 First Gold Whole Hops
1oz boiled American Oak Chips in secondary.
Roselare Blend in primary and Red Star & Wyeast Champagne Yeast to bottle.
I did a partial mash with amalyse and beano with the flaked corn.
Thoughts?
4gallon batch:
3.15lbs Pale LME
1lb Light DME
1lb Wheat DME
1lb Flaked Corn
1lb Blonde Candi Sugar
1lb Corn Sugar
2oz 2006 First Gold Whole Hops
1oz boiled American Oak Chips in secondary.
Roselare Blend in primary and Red Star & Wyeast Champagne Yeast to bottle.
I did a partial mash with amalyse and beano with the flaked corn.
Thoughts?