Recipe Type: All Grain
Yeast: WY1056
Yeast Starter: Hell yes
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 5
Original Gravity: 1.092
Final Gravity: 1.013
IBU: 79
Boiling Time (Minutes): 100
Color: 37
Primary Fermentation (# of Days & Temp): 21 days at 65F
Additional Fermentation: Age for 12 weeks at 55F
Secondary Fermentation (# of Days & Temp): 21 days at 65F
Tasting Notes: A complex character with minimal alcohol warmth. Tastes bigger than 1.013 suggests

10.4% ABV

Mash
6lbs 2-row
6lbs Maris Otter
0.5lbs Crystal 60L
0.5lbs Chocolate Malt
0.5lbs Gambrinous (Honey) Malt
0.5lbs Roast Barley
0.25lb Carafa II

Sac rest at 152F for 60minutes
Collect 7gal pre-boil (1.060 SG)
~67% efficiency


Boil
100 minute boil for additional melanoidin formation.

1oz Centennial (9.5%) FWH (100min) 35.3BU
1.5oz Northern Brewer (8.1%) 75min 39.6BU
0.5oz Northern Brewer (8.1%) 5min 2.5BU
0.5oz Mt. Hood (5.3%) 5min 1.6BU
1lb Corn Sugar (late addition)
1lb Light DME (late addition)

Re-aerate after first 24hours of primary fermentation.
Racking to secondary after 21 days introduces intentional oxidation to produce subtle sherry flavors.