4 lbs. Maris Otter Pale Malt
2 cups cara-Pils (will figure weight tomorrow)
6 ounces flaked wheat
6.6 lbs. Briess Pilsen light liquid malt extract
1 lb Hawaiian Turbinado Sugar (sugar in the raw)
1 oz Chinook Hops 60 mins
.5 oz Kent Goldings (whole) 20 mins
.5 oz Kent Goldings (whole) 15 mins
1 tsp irish moss 15 mins
1/2 tsp Wyeast nutrient 15 mins (per nutirent directions)
1 oz Cascade (whole) 10 mins
Add Turbinado Sugar @ 10 mins
.5 oz Kent Goldings (whole) 5 mins
.5 oz Kent Goldings (whole) 1 min
Target SG should be 1.065 assuming 53% mash Efficiency
I am planning to use half distilled water and half spring water
Finished the yeast starter. I have almost 2L after the boiling 7.5 ounces malt sugar and a few whole cascade hops flowers for 15 mins. I used half spring water and half distilled water for the starter. I added 1 tsp of Wyeast yeast nutrient, to the boil as well.
I dialed in the air pump with hepa filter and 2 micron airstone to supply oxygen to the yeast. I also boiled the airstone in a small pot of water for 5 mins and sanitized the air hose in idophor solution. All items that touched the starter were sanitized or boiled (Funnel, strainer, etc.)
I activated yeast for my next batch of ale. Wyeast 1098 British Ale Yeast (0802398) MFG 06 NOV 07. I guess that is about as fresh as it gets.