The 2001 HBD CAP Experiment

The recipe we'll be using is based upon Jeff Renner's article from Brewing Techniques' Sept./Oct. 1995 issue. This article can be found online at http://www.brewingtechniques.com/library/backissues/issue3.5/renner.html. ProMash file here Recipe For 5 Gallons 1.048 S.G.  25 IBU Yeast: Slurry from 3L New Ulm Lager Starter Grain Bill Weight Grain Percent 7 lbs American 6-Row Malt 80% 1.75 lbs Flaked Maize 20% Mash Schedule Temp Rest Time Step Type Amount/Temp 122°F Dough in/Protein Rest 30 min Infusion 8.5 qts/136°F 140°F Saccharification 15 min Infusion 3 qts/boiling 158°F Saccharification 40 min Direct 169°F Mashout 10 min Direct Lautered and collected 7 gallon at 1.041. Hops Amount Variety AA% Type Time 0.88oz Cluster 7.5% Pellet 60 min 0.25 oz Styrian Goldings 5.2% Whole 10 min 0.25 oz Styrian Goldings 5.2% Whole 0 min

For information on how to join the experiment, contact Pat Babcock (pbabcock@hbd.org) For information/comments on the website, contact Drew Beechum (abeechum@alum.mit.edu)