O'Face O'Fest

[Steve Urquell]

This is a nice bready malt bomb. It'll make you put on your "O'face" every time you take a sip.

http://i786.photobucket.com/albums/yy145/chilschils/Ofest-1.jpg

5.5 gallon batch
1.061/ 1.015/ 11SRM/26ibu

7 lb 2-row
5 lb Dingeman's Munich
10 oz Aromatic
6 oz Caramunich
3 oz Spec B

.3 oz Summit @ 60
1.5 oz Saaz @ 30

Yeast: W34/70 Slurry. Ferment at 52F till airlock activity slows, let it rise to 65F for a couple days. When it drops clear, rack to secondary and lager at 32F for 4-6 weeks or until it tastes good then keg or bottle.

Salts with 100% RO water
Mash: 3g CaCl/ 2g CaSO4
Boil: 2.6 CaCl
Mash pH: 5.4
Mash temp: 155F

[wildwest450]

Looks good, but not in this heat, i'd drink it in November.

[Steve Urquell]

Looks good, but not in this heat, i'd drink it in November.
I agree. Another month and it'll be time to start brewing lagers for October though.

[blueraidergrad]

I will drink a malt bomb any day of the week.

[eschwaa31]

Looking good, this heat is supposed to pass sometime Sunday into Monday here.

[blacklab]

Damn, dat coloration. Looks tasty!

[Steve Urquell]

Damn, dat coloration. Looks tasty!
That's what the spec B was for. I wanted that reddish hue. The Dingeman's Munich is really rich too.