by Tony Hewitt
(from the March 97 Fermenter)
| 7.5 lbs American 2-row malt | ||||||||||||||
| 12 oz Flaked Oats
| 10 oz Roasted Barley
| 8 oz Caramel malt 80L
| 1 oz North. Brewer aa-8.8% @60 min
| 1 tsp Irish Moss @10 min
| 1 oz Hallertauer (no aa) @6 min
| Wyeat London Ale 1028
| OG-1053 FG-1011
| |
Add grains to 13 qts water at 168F to stabilize at 148F. Sparge with 170F water after complete conversion. Boil and add hops etc according to the schedule.
Primary for 4 days at 68F and second. for 10 days at 68F. Tony said, he finished with 4 gal but he reports his sparging methods have now improved and he should be close to the same OG for a 5 gal batch. Adapt to your system.