Pale Ale style reminiscent of hobgoblin ale in taste. Plain supermarket cornflakes used as an alternative to flaked corn.
For authenticity, this all-grain recipe employs a step mash coupled with a single decoction. Mill the grains, then mix with 3.0 gallons (11.2 L) of 142 °F (61 °C) strike water to reach a protein rest of 131 °F (55 °C). Hold for 10 min before raising the mash temperature to 144 °F (62 °C). Hold this temperature for 30 minutes. Again, raise the mash temperature to 160 °F (71 °C) and hold there for 40 min. Finally, remove 1/3 of your mash, thin, and boil for 10 min before adding the decoction back ...
A slightly cheaper version with no Riwaka.