Grains.5 lbs Victory Malt
.5 lbs Briess Caramel 60
1 lb Fawcett Pale Chocolate
Extract
1 lb Pilsen light dry malt extract (60 min)
6 lbs Munich malt syrup late addition (slated for 15 min, gave it 60)
Hops
1 oz Perle 9.4% alpha (60 min)
1 oz Hersbrucker 2.4% (15 min)
Yeast
Safale US-05 Ale Yeast. Started it only an hour early on honey and white sugar. Optimum temp: 59°-75° F
25 minute steep up to 170 with all the grains. Gravity reading after was negligible: still .1000 … .1001 maybe. Everything else went like clockwork, except for throwing down all the extract at the beginning of the boil. Think that was good for a protein break, but also did something special to the sugars in the Munich as we ending with an OG at 1077 instead of a predicted 1052.
Guess we could've added some water as we had a bit of extra head space, but ... hmmm.
Going to boil some now.
Strap yourselves in, it's going to be a bumpy night.
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