BeerSmith™ Recipes and Web Editor

Notes

1. Fill HLT to 13.0 gallons. Fill MLT to 9.0 gallons. See “Heating Strike Water” equipment diagram. 2. Cigar City Brewmaster Wayne Wambles suggested to mash a little higher than normal, so I’d mash in at 154°F (68 °C); this will give you a higher final gravity and thicker mouthfeel. Set HLT PID to 159°F and MLT PID to 154°F. Heat until MLT temperature is achieved. 3. Stir-in/Mash/Recirculate the pale malt and oats for 40 minutes. Increase HLT PID to 168°F, then stir in the crystal, Victory®, brown, and chocolate malts. Continue recirculation and slowly raise to mash out temperature of 168 °F (76 °C), hold for 5 minutes. 4. See “Collection” equipment diagram. Collect 7.5 gallons (24.6 L) wort in the kettle and bring to a boil. Once wort starts to boil, turn down the percentage of the boil controller to maintain a rolling boil. Follow hop schedule/boil time. 5. See “Cooling” equipment diagram. After the boil, give a long stir to create a whirlpool then let the break material settle. Collect 5.5 gallons in fermenter. 6. Ferment at 68 °F (20 °C) until terminal gravity reached, about one week. Condition for an additional week then transfer to a keg and force carbonate or bottle and prime to 2.4 v/v.