Skull Splitter
Crush and steep in 1/2 gallon 150 degree water for 20 min
10 oz Brittish crystal malt
4 oz Belgian aromatic malt
2 oz roasted barley
1 oz peat-smoked malt
Strain the grain water into your brew pot. Sparge the grains with 1/2 gallon water at 150 degrees. Add water the the brew pot for 1.5 gallons total volume. Bring the water to a boil, remove the pot from heat add:
4 # M&F lightDME
1/2 # M&F wheat DME
6.6 # John Bull light malt syrup
2 oz East Kent Goldings @ 4.75% AA
Add water until total volume in pot is 3 gallons. Boil for 45 min then add:
1 tsp. Irish Moss
Boil for 15 min remove from heat and cool for 15 min. Strain the cooled wort into primary and add cold water to obtain 5 gallons. When wort is under 80 degrees pitch yeast
1st choice Wyeast 1084 Irish ale yeast
2nd choice Wyeast 1728 Scottish ale yeast
Ferment in primary 5-7 days then siphon to secondary and add:
1/4 oz. steamed oak chips
When fermentation is complete add:
1 1/4 cups M&F wheat DME and bottle
hope this helps
