| Amount | Fermentable | % |
|---|---|---|
| 9.50 pounds | American Pale Malt (2-Row) | 44.7% |
| 9.50 pounds | German Pilsen Malt (2-Row) | 44.7% |
| 2.25 pounds | Flaked Maize | 10.6% |
| 21.25 pounds | Total Fermentable Weight | 100% |
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.25 ounces | El Dorado | 60 minutes | Boil | Pellets | 14.4% | |
| 0.50 ounces | El Dorado | 15 minutes | Boil | Pellets | 14.4% | |
| 0.50 ounces | El Dorado | 0 minutes | Aroma | Pellets | 14.4% | |
| 1.25 ounces | Total Hop Weight | |||||
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Dieter | Imperial Yeast | G03 | Liquid |
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 75 minutes | 150° F |
2018 Buddy Brew with Chelsea LaMont and Brad Gay.
Brewing this one to top-out the system; the goal is to yield a 16.5 gallon pre-fermentation volume at 1.054. To do that, need to brew a higher gravity wort that will be diluted the fermenters with water; targeting a 1.074 OG (which necessitates an adjustment to the malt/hop/water amounts). Dilute with 4.5 gallons of boiled and cooled water (run thru heat exchanger and add 1.5 gallons into fermenters), add chilled wort to each fermenter to 5.5 gallon mark. Split yeast starter among each fermenter as usual.
Recipe here is for a 11 gallon batch with no dilution.
4 gallons in secondary on 2 lbs of raspberries and purred flesh of a 10 lb watermelon.