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Category Pale Ale Recipe Type All Grain Fermentables 6 lbs 6-row cracked pale malt 1 lbs white or brown rice 1 lbs yellow corn grits or flaked maize 6 oz flaked barley 4 oz oatmeal 1.5 lbs clover or orange blossom honey Other 4 oz millet Yeast Wyeast German ale yeast (#1007) Procedure Cook rice, grits, oatmeal and millet together in plenty of water for 3 hours to gelatinize. The result should be a mushy, gummy mess. Mash malt, barley and gelatinized grains in moderately hard water at 150F for 1- 1/2 hours. Raise to 168F to deactivate enzymes. Sparge with hot water (168F) to collect 250+ degrees of extract (e.g., 6 gallons at S.G. 1.042). Boil 1-1/2 hours, adding all but 1/2 ounce of hops after 1 hour, honey towards end of boil. Chill wort and add cold water to bring S.G. to 1.050. Pitch with working starter. Dry-hop with reserved hops in hopping bag. Primary fermentation takes 5-7 days. Wyeast 1007 will require 3-4 weeks in secondary fermenter to settle out. Bottle, then age 2 months. Drink and enjoy!
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