Source: Aaron Corday
Recipe added: 11/25/99
I have yet to taste the final product. Secondary smells like
fruit salad, wonderfull banana and grapefruit smells, powerfull alcohol and spiciness, sweet maltiness as well.I will bottle this batch in 1.5L magnums, 12 oz, and a few nips for time trial testing.
Recipe type: Partial Mash
Batch Size: 5 gallons
Starting Gravity: 1.130
Finishing Gravity: 1.036
Time in Boil: 75 minute
Primary Fermentation: 6 days
Secondary Fermentation: 4-6 weeks
- 4 lbs. DWC Pale 2-row
- 2 lbs. DWC Munich
- 1 lb. Crystal 90L
- .5lbs. Crystal 40L
- 1 lb. Flaked Barley
- 1 lb. Wheat
- 9 lbs. Light DME
- 6 oz. Blackstrap Molasses
- 1 oz. Chinook 10.9 aa 75 min.
- 2 oz. Columbus 14 aa 75 min.
- 1 oz. Centennial 9.9 aa 25 min.
- .5 oz Cascade 5.8 aa 20 min.
- .5 oz Centennial 9.9 aa 15 min.
- 2 oz. East Kent Goldings 2 min. and steep
- 1 oz. Saaz Dry
- White Labs Trappist (preferrably yeast cake from prior fermentation) or HUGE starter
Strike grain at 170F, mash at 152F for 60 min, mash out 168F
for 5 min.Sparge with 170F for 60 min. Add Extract bring
to boil and add Bittering hops. with 45 min. left add Molasses and continue with hop schedule, cool and aerate
with pure O2 Blasts from oxygen tank.Pitch yeast 70F, and
Ferment @65F, Dry hop in Secondary, pitch fresh yeast before
bottling. Age for anywhere between 3 weeks - 5 years.(or longer!)
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