All-grain..........almost perfect. Still trying a 2 LB crystal and a 1 quart maple syrup (Saranac's grabbed me there) version
8 lbs. English two row
1/2 lb. crystal (20L)
1/2 lb. flaked barl;ey
1 lb. biscuit malt (Belgium 3L)
Protein rest, 45 min. @ 122 deg NOTE: I "hold" the temps in my mashing process by warming an oven, removing all the trays and stuff in your brew pot.......voila. It holds the temp to within 1-2 degs of your temp for hours.....
Bump temp to 158 deg for 45 minutes. (try 156 deg next time too?)
Mash-out at 168, sprage and boil one hour .
1 oz, Willaimette whole (4.9%) @ 40 minutes into boil
1 oz. Williamette whole @ 1 hour .
Turn off heat at 1hr. and let sit for ten minutes.
Add 2 gals cold tap, Wyeast Bavarian #2206 (yes I know......a lager......oh my.....sacrilidge.....blastphem........oh, shut up and try it.....you'll love it) Actually the yeast was a fourth trub of a wyeast #2206....so I'm not sure what it had evolved into.
Primary for 6 days at 46 deg,
Secondary for 7 days at 46 deg.
Botttle with 3/4 cup corn sugar......need an idea for here.....extract?.......honey?..........maybe the maple prime?
o.g. = 1.052
f.g. = 1.007
Absolutely delicious.......yum-yum