Briess 2-Row Brewer's Malt 8 lbs, 10 oz
Briess 2 Row Caramel 80 0 lbs, 6 oz
Caramel Munich 0 lbs, 2 oz
Briess Roasted Barley 0 lbs, 1 oz
Cascade Pellets 1.5 oz @ 90 mins
Hallertau Pellets, German .5 oz @ 15 mins
Cascade Pellets .5 oz @ 3 mins
Irish Moss 1 Tbs
White Labs American Ale Blend 1 ea
Sacch' Rest 158 degrees for 60 minutes.
Mashout at 178 degrees.
Add the Irish Moss with 15 minutes left to boil.
Fermentation: 5-7 days in primary. 5-7 days in secondary. (At bottling, add 5 oz of priming sugar and allow bottle conditioning for 10-14 days).
I actually mashed for 90 minutes and i believe the mash temp was a little lower than 158. If I were to follow that recipe to the T, what's your feel on it? I haven't actually tasted the final product yet, but at bottling, it seemed to be lighter than expected.
Thanks!
ccm414