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Old 05-22-2012, 05:03 PM   #1
PhelanKA7
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Default The Kitchen Sink

Boil Size: 6.5 gallons
Batch Size: 5 gallons

Est OG: 1.085
IBUs 25.4
Color 14.9 SRM
Est. ABV: 9.2%

  • 1 lbs Rice Hulls (0.0 SRM) Adjunct 3.6 %
  • 6 lbs Munich Malt (9.0 SRM) Grain 42.9 %
  • 5 lbs Wheat Malt, Bel (2.0 SRM) Grain 35.7 %
  • 1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.1 %
  • 1 lbs Oats, Flaked (1.0 SRM) Grain 6 7.1 %
  • 8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3.6 %
  • 0.50 oz Challenger [6.70 %] - Boil 60.0 min Hop 19.8 IBUs
  • 0.50 oz Challenger [6.70 %] - Boil 30.0 min Hop 7.9 IBUs
  • 0.50 oz Challenger [6.70 %] - Boil 15.0 min Hop 5.1 IBUs
  • 0.50 oz Challenger [6.70 %] - Boil 5.0 min Hop 1.0 IBUs
  • 2.00 Items Anise, Star (Whole) (Boil 5.0 mins) Spice
  • 2.00 Items Tangerine (Zest) (Boil 5.0 mins) Spice
  • 1.50 oz Coriander Seed (Boil 5.0 mins) Spice
  • 1.0 pkg Forbidden Fruit (Wyeast Labs #3463) [124.21 ml] Yeast

Single Infusion Mash 152deg F

This is a recipe based upon Randy Mosher's Claude of Zeply's Strong Amber Wit.

Basically I changed around the hops and their scheduling, as well as added some rye malt since I wanted to get all of the four major cereals into the mix. I'm also adding 1 lbs of Jaggery to the boil.
  • Is all of this too much or could it be good?
  • How is the hop schedule?
  • Do I need to cut down the four additions and combine them or scale it in a different way?
  • Will the rye do anything for the beer? In a good way? A bad way?
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