brewing this one 3 times. 1st time: For me, I have to sparge twice. I know it's improper, but that's just how my system works. I batch sparge, and honestly, almost every time I end up doing two. But for some idiot reason I convinced myself that one sparge would do it. So...efficiency FAIL!
| Amount | Fermentable | Maltster | Use | PPG | Color |
|---|---|---|---|---|---|
| 13.5 lb | Ashburne® Mild Malt | Briess | Mash | 36 | 5 °L |
| 0.87 lb | Candi Sugar, Clear | Any | Boil | 36 | 0 °L |
| 0.25 lb | Crystal Rye Malt () | Any | Mash | 34 | 80 °L |
| 0.25 lb | Carapils® Malt | Briess | Mash | 34 | 1 °L |
| 0.25 lb | Pale Chocolate Malt | Thomas Fawcett & Sons | Mash | 32 | 197 °L |
| Amount | Hop | Time | Use | Form | AA |
|---|---|---|---|---|---|
| 1.0 oz | Willamette (US) | 60 min | First Wort | Leaf | 5.5% |
| 2.0 oz | Willamette (US) | 15 min | Boil | Leaf | 5.5% |
| Name | Lab/Product | Attenuation |
|---|---|---|
| Nottingham Ale Yeast | White Labs WLP039 | 75.0% |
| Step | Heat Source | Target Temp | Time |
|---|---|---|---|
| Beta-Glucan Rest | Infusion | 104.0 °F | 30 min |
| Saccharification Rest | Decoction | 154.4 °F | 60 min |
| Mash-Out | Decoction | 167.0 °F | 15 min |
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