5.0 lbs Extra Light Dry Malt Extract (DME)
0.25 lbs Crystal 20? L
0.25 lbs Crystal 60? L
0.5 lbs Carared Malt
0.5 lbs Biscuit Malt
0.5 lbs Chocolate Malt
1.0 lbs Minnesota Wild Rice (more about preparation later)
Hops Schedule — (90 minute boil)
1.0 oz. Willammette (4.5%) @ 90 minutes
1.0 oz. Fuggle (4.0%) @ 60 minutes
Yeast
1 packet Wyeast 1056 – American Ale, pitched from a starter
Specifications
Batch Size: 5 gal
Original Gravity: 1.066
Final Gravity: 1.029
ABV: 4.9%
Bitterness: 26.9 IBU
Color: 17 SRM
For my 5 gallon recipe, I started with one pound of hand harvested wild rice. Most recommendations have you consider using wild rice for about 5-10% of your grain bill to bring through the desired nutty characteristics. I rinsed it first in the sink and then soaked the wild rice overnight for about 8 hours in cold water. I wanted the wild rice to absorb the water in an attempt to soften the husks. Once I had strike water, I placed the wild rice in a strainer inside of the boil kettle. With that, I slowly raised the temperature of the water to boiling. I boiled the rice for about an hour before rinsing and removing the husks. Re-use the water from boiling the wild rice in the wort.
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