This beer will be served nitrogenated
at the Great Taste of the Midwest in Madison, Wisconsin on August 11th at the
Dells Brewing Company booth.
on July 16, 2007 by Teri and Jamie Martin
On tap on August 6 or 7, 2007 (Call
66% Rahr 2-row malt
11% Briess Caramel 80L
5% Briess Caramel 60L
5% Briess Carapils
5% Briess Roasted Barley
4% Oat Flakes
2.5% Briess Black Barley (not Black Malt and not Black
1.5% Rahr Oat Hulls
3-1/3 cups CaCO3 in mash tun
Mash Temp: 153 F
IBU: 68 (Calculated - see notes below.)
Hops in 3 additions:
Chinook for 90 minutes (at beginning of boil).
Perle at 20 minutes from end
Willamette at End of Boil/Whirlpool.
S.G.: 17.5 degrees
Fermentation temp: 70 F for 12 hours, then 68 F
Cap at about 5.8 degrees Plato.
At day 18, chill to 32.
Put on tap on day 21.
Final gravity about 5.3 degrees Plato
used my IBU Calculations (see left column under Formulas) with 13 as our Factor.
If Jamie can find a willing brewery with an IBU tester, I will repost the actual
day 8, Jamie says the beer is too high in hop bitterness, so my estimate for the
factor of 13 was too high. Therefore the final IBU will be above 68.