Dave Sarber
Unindicted Co-conspirator
It's from this book, pg 150.
10.5 lbs pale ale malt
3 lbs Munich malt (10°L)
1 lb aromatic malt
0.5 lb Weyermann Carafa Special III
2 lbs Belgian Candi syrup (Dark2)(15minutes)
1.5 lbs cane sugar (15 minutes)
3.5 AAU Wye Challenger (60)
1.3 AAU Styrian Goldings (20)
Wyeast 3787 or WLP530
1 cup dextrose (if priming)
Step mash:
135° 15 mins
145° 35 mins
165° 25 mins
172° 5 mins
60 minute boil (6 gallons collected)
I was planning on going a little light on the dark syrup, or partially replacing with D45.
OG=1.100. FG=1.017. IBU=16. SRM=37. ABV=11%
Cheers!
10.5 lbs pale ale malt
3 lbs Munich malt (10°L)
1 lb aromatic malt
0.5 lb Weyermann Carafa Special III
2 lbs Belgian Candi syrup (Dark2)(15minutes)
1.5 lbs cane sugar (15 minutes)
3.5 AAU Wye Challenger (60)
1.3 AAU Styrian Goldings (20)
Wyeast 3787 or WLP530
1 cup dextrose (if priming)
Step mash:
135° 15 mins
145° 35 mins
165° 25 mins
172° 5 mins
60 minute boil (6 gallons collected)
I was planning on going a little light on the dark syrup, or partially replacing with D45.
OG=1.100. FG=1.017. IBU=16. SRM=37. ABV=11%
Cheers!
Last edited: