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 70 df, leave at 75 df. Starter not very active.
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