1.Mash In: Add 1.5 qt of water per lb at 167 F to reach 152 F for 60 min.
2.Volauf and Lauter slowly (valve half-way open)
3.Mash Out: Add 16 qt of water (enough to collect 6-1/2 gal) at 204 F to reach 167 F for 15 min.
4.Volauf 2 qts and lauter slowly until you reach the target volume
5.Boil for 60 minutes, following hop schedule
6.Ferment at the coolest temperature your yeast can tolerate (60 F for Pacman)
7.Transfer to 2ndary in 7 days for 7 days.
8.Transfer to keg, add CO2 and relief, then cold crash 3 days
9.Add CO2 and serve when Ready
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Comments
This looks great!
10/14/2013 9:46:19 AM
Sweet! Thanks ctorx. I'll look into it!
10/14/2013 6:49:11 PM
ctorx, I see you can modify your placeholder comments. Let me know that's done!
Basically, the only difference between this recipe and the Low Life Ale is the yeast. I'll be rinsing (washing) the Wyeast Belgian Ardennes 3522 from my Mt Stering Pils for this recipe and my experimental Buckeye Stout (a milk stout soon to be a successful favorite or never-to-be brewed again failure)!
10/15/2013 1:42:27 AM
You can't actually modify them yet...that's something we're working on. What you saw was a glitch in some new code.
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https://brewgr.com/Media/img/r/5d/5d67cd7b-8996-4335-9b6c-d2a5667e3023_d.jpg
https://brewgr.com/Media/img/r/5d/5d67cd7b-8996-4335-9b6c-d2a5667e3023_t.jpg
This looks great!
10/14/2013 9:46:19 AMSweet! Thanks ctorx. I'll look into it!
10/14/2013 6:49:11 PMctorx, I see you can modify your placeholder comments. Let me know that's done!
10/15/2013 1:42:27 AMBasically, the only difference between this recipe and the Low Life Ale is the yeast. I'll be rinsing (washing) the Wyeast Belgian Ardennes 3522 from my Mt Stering Pils for this recipe and my experimental Buckeye Stout (a milk stout soon to be a successful favorite or never-to-be brewed again failure)!
You can't actually modify them yet...that's something we're working on. What you saw was a glitch in some new code.
10/15/2013 9:05:37 AM