uglygoat
Well-Known Member
13 lbs two row
2 lbs munich
.5-.75 lbs smoked malt
.25 lbs roasted barley
infusion mash at the higher end of 154-156 for aboot two hours...
mash out
sparge for aboot an hour
kettle hops 1 oz northern brewer
at 1/2 hour left in boil, add 1 oz of ekg
ferment with a white labs eidenburgh ale yeast cake from the last batch.
temp should be in the mid-high fifties, the lower the better for 2-3 weeks.
Package and age till around thanksgiving/xmas time
OG: ~1.082
FG: ~1.028
SRM:~16
Abv: ~7
2 lbs munich
.5-.75 lbs smoked malt
.25 lbs roasted barley
infusion mash at the higher end of 154-156 for aboot two hours...
mash out
sparge for aboot an hour
kettle hops 1 oz northern brewer
at 1/2 hour left in boil, add 1 oz of ekg
ferment with a white labs eidenburgh ale yeast cake from the last batch.
temp should be in the mid-high fifties, the lower the better for 2-3 weeks.
Package and age till around thanksgiving/xmas time
OG: ~1.082
FG: ~1.028
SRM:~16
Abv: ~7