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Notes

Steps to this recipe ---------------------- * Clean and Sanitize everything. * Start heating just under 6 Gal of water to 158 F for the mash. * Add PH stabilizer to the water. * While mash water is heating mill all the grains (don't mill the corn flakes). * Add the mash water at 158 F to the mash tun (adding grains will reduce this to 148 F). * Add the grains includig corn to the mash tun stiring to release air trapped in the grains. * Cap the mash tun and let the grains steep at 148 F for 75 min. * Start heating about 3 1/2 Gal of water to 168 F for sparging about 45-50 min after starting steep. * Add the sparge water at 168 F to the sparge bucket and secure hose for fly sparging. * Take first runnings from the mash testing sugar content to ensure completion * Fly sparge the mash adding the wort to the brew kettle at the same rate sparge water enters the mash tun * Stop collecting wort when you have just under 6 1/2 Gal or when runnings measure 1.010 specific gravity. * Start heating the wort to a boil. * Add honey to the wort while heating. * Add bittering hops to the wort once it is at a rolling boil and start timing your 60 min boil time. * Add aroma hops to the wort 45 minutes into the boil (15 min remaining) * Add irish moss (clarifier) and yeast nutrient to the wort 50 minutes into the boil (10 min remaining) * When boil is finished remove from heat and crash cool the wort using a chiller or external ice * Once wort has reached approximatly 78 F transfer to fermentation bucket * Take a specific gravity reading and record this as yout original gravity * Pitch both yeast types and airate. * Seal the fermenter with an airlock and wait for it to transform itself into the nectar of the gods.