Recipe Type: All Grain
Yeast: Wyeast 1214
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.085
Final Gravity: 1.021
IBU: 24.7
Boiling Time (Minutes): 60
Color: 14.7
Primary Fermentation (# of Days & Temp): 10-14 start low about 64-66 and raise to 72-74
Secondary Fermentation (# of Days & Temp): 30 days at 68
Tasting Notes: Lots of malt and rasin flavors, a bit spicy on the hop side.

10 Gallon batch***** not 5.5

25 lb 9.oz Pale 2 Row
2 lb 4.oz caramunich
9.oz Special B
3.72 oz Liberty hops (60)
1.86 oz Spaltz (5)
2 lb Clear Candi Sugar
Irish Moss
Wyeast 1214 with starter

I mashed at 152 degrees for 60 minutes with a double sparge.




This took first for category 18 in the 2011 HBT competition. It was in the bottle for about a year before the competition and I even had to pop open my 22oz to transfer to 12oz and it was still a hit! Great beer but be warned it is on the high side for hops and it really took a good 6+ months to mellow. You can always lower the hops a tad if you wish. I have also made this same beer with Saaz and Tettnang with great results.

If possible I suggest fermenting this on the cool side for the first 2-3 days then ramping it up slowly to the low to mid 70's to finish. If you don’t wish to secondary I would suggest a long primary of about 4 weeks.

My water was good old Chicago tap run through a filter.




Extract with steeping grains. 10 gallon batch

Steep at 155 for 20-30 minutes then remove grain bag.
2 lbs Caramunich
8 oz special B

Bring to boil then add
12 lb Golden DME (60)
2 lb 6 oz candi sugar
3.72 oz Liberty (60)

At last 15 minutes add
Irish moss
6 lb Golden DME (15)

Last 5 minutes
1.86 oz spalt hops

Cool and pitch Wyeast 1214 or other Belgian style yeast.