This is a recipe I've been planning and working on for a while. It's been in the primary for 7 days now, just racked.
8lb. Belgian Pils
1lb. Honey Malt
.5lb. Vienna Malt
.5lb. Belgian Candy Sugar
60 min. 1oz. EKG 5.5%AA
30 min. 1.5oz. Brewers Gold 8.0%AA
Dry Hop 7 Days 1.5oz. Brewers Gold 8.0%AA
Dry Nottingham Ale Yeast
I mashed at 154 and sparged at 170. As typical with WLP565 the yeast stalled out 1.039. After three days I raised the temp in my hall closet to a little over 90 degrees with a space heater and let it ferment for four days but only went down to 1.028.
I just boiled 3/4 cups of Zante Currants in 1 quart of water, cooled, pureed, strained and poured directly into secondary with brew, along with 1 package of Dry Notty Ale yeast to hopefully dry it out. I'm now fermenting at room temp, which this time of year in Central Texas is about 70 degrees and dry hopping with some Brewers Gold.