Pale Malt as the base
Caramunich for sweetness/maltiness
Melanoidin for maltiness
Chocolate as a pinch for color/flavor
Warrior, Simcoe, Citra, & Amarillo hops
pine, citrus, tropical fruit, orange, etc.
Mashed at 154
Heating sparge water
Next we lauter to the kettle
Going with a single batch sparge
Sparge water a little hot, mash to 175
Vorlauft and drained
spent grains
Bringing it to a boil
Warrior addition made
Next is 45 minutes of boil
Flameout, Chilled, Racked to Carboy fermentor, & Aerated
Helper Cat Arlo
Original Gravity is 1.061
Pitched yeast & added blowoff tube just in case. Fermentation will begin shortly!
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