I decided to attempt the BYO's anniversary brew as my first really "big" beer. It's all grain with adjuncts added for a gravity of 1.114
I have a few questions, though:
1. It uses two yeasts, trappist and scottish. Obviously a big starter is neccessary (10 liters according to my software). Should I do two separate starters? Or one big one?
2. It uses "cane" sugar. Is this just table sugar?
Thanks in advance!
I never even posted the stupid recipe! D'Oh!
(Very slightly modified for what i had available, below is what I brewed)
10# Weyerman Pale Ale Malt
7.5# Vienna Malt
1# Munich Malt
4oz Crystal 60l
3oz Chocolate Malt (400l)
Sugar to reach 1.114 SG
Yeast Nutrient (1/4 tsp in 15m of boil, 1/4tsp 1 day after high krausen...day 3)
1.5oz Magnum (13.4 aa) 90m
Mashed @ 143*F for 45m, raised to 152*F for 20m, raised to 170*F for mashout.
Sparged to 7.5g for boiling to final 5.5
Ended up adding 5# sugar by following my *%!!@#& refractometer (see below)