I always have one on tap. 70% 6-row, 5% munich, 25% flaked corn. I used to use corn meal and a cereal mash but this last batch I used flaked maize to save time on the brew day. No efficiency difference and I think I like the flavor better. Magnum hops for bittering and MT Hood for FWH and knock-out additions. I keep playing with the IBU's and this last one was around 50 which I think is about right.
« Last Edit: December 27, 2013, 01:54:27 PM by snowtiger87 »
Brewing since 1989 - BJCP National Rank
Fermenting: McChouffe clone, Samiclaus clone
Conditioning: Belgian Tripel, Barrel Aged Baltic Porter - in sherry barrel, Belgain Easter Ale
On tap: CAP, Dortmunder Export, IIPA, Dubbel Chocolate Stout, Wee Heavy, Whiskey barrel aged Wee Heavy, Baltic Porter