From what I've gathered:
- 2-row pale or pale ale for the base
- 10% flaked oats
- 10% white wheat
- 5% some kind of specialty malt (carapils and honey malt seem common)
- OG typically seems to be around 1.065 or so.
- a good amount of chloride (around 100-150ppm??)
- lower sulfate (70ppm??)
- almost no hops in the boil and if they are there it's pretty much flame out only
- lots of hop stand/whirlpool hops
- wyeast 1318, WL07 or one of those new VT ale yeasts that are supposed to be Conan
- more hops during the tail end of fermentation
- many, many dry hops
It seems like hop types are usually citra, galaxy, mosaic, el dorado, etc. basically anything fruity.
so that's all pretty readily info on the intertrons. I have a pretty good idea of what I want to do for the malt. I make 10 gal batches.
X lbs CMC 2-row pale (to get me to 1.067)
2 lbs TF&S Maris Otter
2 lbs flaked oats
2 lbs white wheat
1 lbs carapils copper
I'll follow the general guidelines for chloride and sulfate. Probably mash around 154F.
not sure on the hops yet. I have a lot of good options. I have a little amarillo, galaxy and mosaic I could throw in. I have plenty of citra, simcoe, idaho gem and strata.
I also have other stuff like chinook, columbus and centennial that might not be as common for this style.
on the yeast I'm a little torn. I could follow the advice but I'm wondering if a mix of US-05 and S-04 might work here. drez??? I'm not sure.
as for hopping during fermentation I'm also a little torn. I could certainly do it. I'm not sure if I'd need to bag (or SS tea ball) up the hops for this.
so any thoughts in general for my plan?
if I were to put this beer to music I'm shooting for this: