Double Diamond
By: Anonymous
Published: Thursday, February 11, 2010 - 11:52pm

Ingredients




9 pounds Pale ale malt
1 pound Crystal malt
pound Brown sugar
pound Malto-dextrins (or ¾# cara Pils)
2 ounces Williamette (60m)
ounce Williamette Whitbred dry
Yeast

Preparation

1 This is an infusion mash at 156 degrees. Sparge, and add brown sugar, and malto-dextrins. Bring to boil and add 2 ounces Williamette hops. 2 After 60 minutes, turn off heat and steep 1/2 ounce Williamette hops for 10-15 minutes. My notes say that it was close in flavour but a bit light in both colour and body compared to the real thing. 3 Original Gravity: 1.051Final Gravity: 1.010 4 Serving Size: