The Grain Bill:
- 11.1 lbs 2-row Brewer's Malt (Pale will work)
- 13 oz Dark Crysal malt (135 LB)
- 1.5 lbs Carapils
- 15.5 oz 65 minute roasted malt
- 15.5 oz 75 minute roasted malt
This is for a 5.5 gallon batch. Infusion mash with 5 gallons of H2O at 162º; add grain and the temperature should be somewhere around 153º. Keep it below 155º for the first 45 minutes then creep up to 160º until the conversion is complete and mash out. Sparge and collect 6.2 gallons of run-off.
A 60 minute boil starting with 0.5 oz Northern Brewer hops (AA 8.1%). At 30 minutes add another 0.5 oz Northern Brewer. At 15 minutes add 0.5 oz Cascade hops (Heritage Hops) and at flame out add another 0.5 oz Cascade hops. Chill and pitch with dry Safale US-05 yeast. The SG was 1.061 (wanted it to be 1.065).
Three weeks later I transfered the beer to my new oak barrel when the SG was near 1.0165. It tasted great, but heavy on the roasted/burnt flavors from the home-roasted dark malts. I think this will mellow out nicely.