Flying Fish/ Loft Clones

Followed the Flying Fish clone recipe in BYO, but added kaffir leaves from the Asian foods store. For sour mash, put 6oz 2-row and hot water in sealed container. Shouldn't have been sealed because when I openedit, it spreayed all over and smelled exactly like vomit.

Brewer:	Initial Mash Function		Email:	andersld23@yahoo.com
Beer:	Flying Fish/ Loft Clones		Style:	American Wheat
Type:	Extract w/grain		Size:	10 gallons
Color:	6 HCU (~5 SRM)		Bitterness:	12 IBU
OG:	1.043		FG:	1.010
Alcohol:	4.3% v/v (3.4% w/w)
Grain:	6 oz. American 2-row 6 oz. Dextrine malt (Cara-Pils) 1.5 lb. Wheat malt
Steep:	Steeped sour mash grains (not their mash water) along with everything at ~155 for 30 minutes.
Boil:	45 minutes	SG 1.096	4.5 gallons
	7.5 lb. Light malt extract 3.3 lb. Wheat extract
	Added kaffir leaves in last 5 minutes of boil.
Hops:	.5 oz. Nugget (12% AA, 60 min.) .25 oz. Willamette (5% AA, 30 min.) .75 oz. Cascade (6% AA, 30 min.) .7 oz. Willamette (5% AA, 2 min.)
Yeast:	Used Nottingham yeast (11g) split between two carboys.
Log:	Fermented 1 week at ~80 degrees.
Tasting:	Too sweet! Beer tastes like lime but without the sourness or bite. Tastes like lime candy I guess, which is what the leaves smelled like. Good additional taste from sour mash, at least that part was a success.

Recipe posted 09/12/05.