by Mike Dixon
5 gallon recipe
6 lb. Marris Otter (Sour 20%, see below)
13 oz. American crystal 120L
3.5 oz. American chocolate
2 lb. Gelatinized grits (see below)
158° F for 1 hour
170° F for 10 min.
90 minute boil
0.5 oz. Cluster (6.5% AA, 65 min.)
0.5 oz. Cluster (6.5% AA, 30 min.)
0.5 oz. Cluster (6.5% AA, 2 min.)
Neutral yeast. (I used Danstar Nottingham.)
OG 1.048
FG 1.016-1.018
IBU 24
SRM 18
Sour 20% of the Marris Otter for 2 1/2 days using yogurt culture or raw grain. Mash first at 158°F and after 170°F mashout reduce to 90-105°F and add yogurt or raw grain. Combine sour mash with main mash before sparge.
Gelatinize grits by boiling for 30 minutes. I found it took about 1 gallon water per pound of grits to keep them runny.
There were two versions given in the different editions of Wahl and Henius. The specs for each were:
1902 Edition – OG 1.040-1.044, ~20 IBU, 30% corn
1908 Edition – OG 1.040-1.050, 20-30 IBU, 25-35% corn, slight lactic sourness