Supposedly Distiller's Malt has diastatic power of up to 240. As such, Distiller's Malt can be used at 15% of grist to get 35 degrees Lintner. I am going to use at a rate of 20% and then unmalted products to fill the bill.
Fermentables: Distiller's Malt for DP, flaked wheat for points and flavor, and Golden Naked Oats for flavor
Fermentables
27% - Distiller's Malt
1
34
3
Mash
7% - Golden Naked Oats - UK
0.25
33
10
Mash
67% - Flaked Wheat - US
2.5
35
2
Mash
Hops
Vic Secret
0.5
Pellet
Boil
30 min(s)
15.5
54.6
Zappa
1
Pellet
Boil
5 min(s)
8
14.6
Vic Secret
1
Pellet
Boil
5 min(s)
15.5
28.3
Zappa
2
Pellet
FlameOut
0 min(s)
8
0.0
Vic Secret
2
Pellet
FlameOut
0 min(s)
15.5
0.0
Zappa
1.25
Pellet
DryHop
0 day(s)
8
0.0
Vic Secret
1.25
Pellet
DryHop
0 day(s)
15.5
0.0
Yeast
Mangrove Jack US West Coast M44
65%
Other Stuff
Black Pepper
0.09
oz
Mash
Orange or Lemon peel
0.09
oz
Mash
Coriander
0.09
oz
Mash
Mash Steps
Saccharification Rest
Infusion
149
60 min
Special Instructions
1.Mash 3 gallons with 1.25g gypsum, 2.5g CaCl, and 0.5mL lactic
2.Spices in with flameout hops to steep for 10 minutes
Pours very pale yellow with 1 finger of foam that dissipates slowly. The aroma is dense hop resin and pine, perhaps a little lemon brightness as well. The flavor follows the aroma however the intensity keeps building over a period of 5 seconds and then ends with a profound bitterness that is nearly too bitter and it certainly lingers. Body is medium and nucleation is sharp. Overall, the aroma and flavor are great but that bitterness just kills it. People talk about 90s IPAs having tongue scraping IBUs and this is that. The bittering charge and other boil additions all need to be reduced for better balance. The fact that it's 80% wheat isn't evident at all so that's a bummer. 2 stars as I would be disappointed if I bought this in a bar.
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https://brewgr.com/Media/img/mug/4_d.jpg
https://brewgr.com/Media/img/mug/4_t.jpg
