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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, then age 2 months. Drink and enjoy!