8 lbs Weyermanns floor malted boh pils
2 lbs Weyermanns Munich #1
1 lb rolled oats
6 oz Special B
2 oz Special B roasted/blackened to about 300
SRM 13
Mash at 146 df for 20 mins, 150 df for 20 mins, 154 df for 25 mins
Boil 90 mins
60 mins 12 gr Centennial at 10.4 %aa, 16 IBUs
30 mins 1 lb brown sugar
15 mins 1 tsp Irish moss
13 mins 8.5 gr Centennial at 10.4 %aa, 5 IBUs
OG into fermenter 1.070, 72% bhe
Pitch with Wlp 500 in 1 qt starter at 75 df, leave at 75 df. Starter not very active. Fermenter sluggish on 10/16, pitch with a second pkg wlp500 on 10/16, to good effect. Fermenter runs up to 79 df on 10/17, back to 75 df on 10/18.
Bottle 10/31 with 90 grams table sugar. Yield 616 oz, 2.0 vols co2.
