Granola Brau
Category:
Pale Ale
Recipe Type:
All Grain
Fermentables
6 lbs. 6-row cracked pale malt
1 lbs. white or brown rice
1 lbs. yellow corn grits or flaked maize
6 oz flaked barley
4 oz oatmeal
1.5 lbs. clover or orange blossom honey
Other
4 oz millet
Yeast
Wyeast German ale yeast (#1007)
Procedure:
Cook rice, grits, oatmeal and millet together in plenty of water for 3 hours to gelatinize. The result should be a mushy, gummy mess.
Mash malt, barley and gelatinized grains in moderately hard water at 150F for 1-1/2 hours. Raise to 168F to deactivate enzymes. Sparge with hot water (168F) to collect 250+ degrees of extract (e.g., 6 gallons at S.G. 1.042).
Boil 1-1/2 hours, adding all but 1/2 ounce of hops after 1 hour, honey towards end of boil. Chill wort and add cold water to bring S.G. to 1.050. Pitch with working starter. Dry hop with reserved hops in hopping bag. Primary fermentation takes 5-7 days. Wyeast 1007 will require 3-4 weeks in secondary fermenter to settle out. Bottle or keg, then age 2 months. Drink and enjoy!
