This is based on Norther Brewer's Caribou Slobber All-Grain kit, but I juiced it with some additional 2-row. This was a challenging brew day to put it mildly, due to lots of use of new equipment and the failures associated with it. I need to wet test gear out before brew day going forward.
Grain Bill: 12.00 lbs 2-Row Barley 0.75 lbs Crystal 60° 0.50 lbs Crystal 80° 0.25 lbs Pale Chocolate Malt 0.125 lbs English Black Malt Mashed in with 4.5G @ 164°F, was too low so added 2-3L boiling water. Grain bed @ 154.5°F down to ? (probably 153) for 60 mins Batch sparged 4.0G @ 186°F (not sure of grain bed temperature) Boil/Hop Schedule: 1.00 oz Goldings @ 70 min (2028) 1.00 oz Liberty @ 40 min (2100) 1.00 oz Williamette @ 15 min (2126) 0.50 tsp Wyeast Yeast Nutrient @ 15 min (2126) Flame-out @ 2141 6 gal @ 1.069 OG produced Yeast: 1 pk Danstar Winsdor Yeast, rehyrdated for 45-60 mins (due to long cool) Took off like a champ, airlock activity dropped out in a day or so.
Joel and Amanda currently reside in Charlotte, NC where they cook, brew and generally cause minor mayhem wherever they may be.