.5 oz Hallertau @ 5 min
.5 tsp Irish Moss @ 15 min (stock)
Wyeast 1762
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Plan is to keg...

Mash:
Total grain bill = 11.5 lb
Mash water @ 1.25 qt/lb = 3.6 gallons (actually 14.375 quarts) (165 deg F.)
Assumed grain absorption @ 0.1 gal/lb. = 1.15 gal.
Water after grain absorption = 2.5 gal
Runnings = 3.25 gal * 2
Additional strike water = .75 gal (may have to re-boil a portion for 185 deg F. mashout)
Second water addition = 3.25 gal @ 185 deg F.

Procedure:
1. Heat 3.6 gallons to 165 deg F. add to grain in cooler and mash for 60 min.
2. Add .75 gallons boiled water to reach 185 deg. F. and re-add, rest for 15 min.
3. Sparge and recirculate slowly until runnings are clear.
4. Open up the flood gates into the brew kettle.
5. When mashtun is empty, stir in additional 3.25 gallons @ 185 deg F. and let set for 10 minutes
6. Repeat steps 3 and 4.
7. Bring to boiling.
8. When boiling, add 1 oz hops.
9. After 30 minutes, add .5 oz hops.
10. After 45 minutes, add irish moss and chiller
11. After 50 minutes, add candi and corn sugar
12. After 55 minutes, add .5 oz hops.
13. After 60 minutes, remove from heat and chill rapidly.
14. Whirlpool and let set for 15 minutes.
15. Transfer to primary, pitch yeast, and stir.
16. When fermentation stops (3-5 days), transfer to secondary (no dry hop)
14. After 1-2 weeks, transfer to keg.
15. Cool overnight, carbonate to 3.0 gravities? (check this)

Initial Brew Time: Est. 6 hours. (Start: 10:00 AM - End: 2:30 PM - 4.5 hours)
Total Brew Time: Est. 8.

Original Gravity: 1.070 (low - plan 1.084)
Rack to Secondary (date/gravity): 1.010 (2008-07-08)
Rack to Tertiary (date/gravity): None planned
Bottle/Keg (date/gravity): 1.009 (2008-08-08)
Finish Gravity: 1.009
ABV: 8.27% ABV (DGB Method) - 242.5 calories/12oz.

Notes:
2008-07-08: Tried some from the sample jar. Not bad, but definitely needs to mellow, a lot! Good fermentation, though. I doubt it will go down much more. I'm considering bottling.

2008-08-08: This try was better. Hopefully some cellar conditioning will make this really good. It is definitely different, though.