I'm interested in converting a historic recipe to modern ingredients and possibly modern methods.
I'm starting with a recipe found here: http://www.bjcp.org/docs/NHC2014-kycommon-handout.pdf
This beer was brewed with a cereal mash that was added to a malt mash.
cereal mash
1300 lbs malt
4800 lbs corn grits
malt mash
6500 lbs malt
200 lbs black malt
250 lbs of caramel malt
total
7800 lbs malt 59.77%
4800 grits 36.78%
200 lbs black malt 1.53%
250 lbs of caramel malt 1.91%
total
13050 100%
I'm starting with a recipe found here: http://www.bjcp.org/docs/NHC2014-kycommon-handout.pdf
This beer was brewed with a cereal mash that was added to a malt mash.
cereal mash
1300 lbs malt
4800 lbs corn grits
malt mash
6500 lbs malt
200 lbs black malt
250 lbs of caramel malt
total
7800 lbs malt 59.77%
4800 grits 36.78%
200 lbs black malt 1.53%
250 lbs of caramel malt 1.91%
total
13050 100%