Well, this is what I ended up brewing yesterday:
Mash the following at 155F for 60 min, then Sparge at 170F for 30min:
12# Bohemian Pils Malt
2# Vienna
1# Wheat Malt
12oz Crystal 60
Mash volume = 4g. Sparge volume = 4g
Boil = 2h30min
Brewing Caramel* @ 90min
1.25oz leaf Simcoe (12.7% a/a) @ 65min
1oz Simcoe @ 15min
0.5oz Simcoe @10min
0.5oz pellet Cascade (4.6% a/a) @ 10min
1oz Simcoe @ 2min
Brewed yesterday, O.G. = 1.083
Will dry-hop with 1oz pellet Columbus and 0.25oz leaf Simcoe, for 2 weeks, following fermentation
2 packs US-05 yeast
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*To make brewing caramel:
Measure 2 cups water, 12oz table sugar, and 1kg Light DME
******edit, had originally said 1# LDME, in error***************
In saucepan, bring water to boil, turn off heat. Stir in table sugar and DME until saturation point is reached. Then turn burner to medium-low, stir constantly, and add rest of sugar/DME. While continually stirring, bring to boil and leave there for 15 minutes. Make sure you are scraping the bottom of the pan, in every area or it will burn. Add to boil pot while hot, or it will solidify. The caramelized sugar should be a deep ruby red colour.