Whew! Just stepped up my starter of 2112 for my sunday brew of a beer based on this recipe and talk about diacetyl! I'm going to have to be sure to give this beer a diacetyl rest if the starter was any indication. Anyway, my recipe will have this grain bill with the addition of 2 oz of pale chocolate malt for some toastiness as per Jamil's suggestion. I'll also be aiming for 40 IBU with a 1 oz addition of NB at 15 and 1 oz at flameout. I just got another freezer so I'll be able to ferment this thing right at 62 degrees for all of primary (unless I need to warm it up to get rid of diacetyl!) Really looking forward to this one!
