6 lbs of 2 row malted barley
1 lb of 6 row malted barley
1 lb of Munich malted barley
1/2 lbs of 40 degree crystal malted barley
1/2 lb of Chocolate malted barley (Oops bad math-- should have been 6 oz)
Bring 8 quarts of water up to 172 degrees and then strike the grain by throwing
it in the water.
Mash at 158 degrees and stirring for one hour
Put in 4 quarts of boiling water to mash out at 178 degrees
Pour grain into bucket for sparging with 20 quarts of water at 178
20% or first run of wort goes back in bucket for Vorlauff or filtering
Bring brew pot with wort to boil on burner and add
1 oz of Cascade hops at 60 minutes of boil
1 oz of Liberty hops at 30 minutes of boil
1 oz of Liberty hops at 15 minutes left of boil
1 oz Irish moss at 10 minutes of boil
Cool wort down with counter flow wort chiller into primary fermenter and pitch
yeast
We used Burton Ale Yeast (WLP023)
