Recipe Type: All Grain
Yeast: Wyeast 1214
Yeast Starter: none
Additional Yeast or Yeast Starter: none
Batch Size (Gallons): 5.5
Original Gravity: 1070
Final Gravity: ?
IBU: 6
Boiling Time (Minutes): 90
Color: Pale gold
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 7
Tasting Notes: not finished fermenting yet

This is the third time around for this beer. I've adjusted the recipe slightly and changed mash temps and times slightly.

12 lbs lager malt
2 lbs wheat
1 lb oats
1 lb bottle of clear white syrup in boil

1 oz Hallertau in boil
.25 oz Hallertau at 15
.5 oz licorice root at 15
1.5 oz fresh orange peel at 5
.35 oz crushed corinader seed at end of boil

Mashed at 148 for 45 minutes and then raised to 160 for sparge.

Boiled for 90 minutes with 1 oz Hallertau. All other additions as indicated.

I usually use Ardennes yeast with this but am trying Wyeast 1214 fermented at a high temperature.

The last time I made this the licorice root was very subdued until the beer had aged for about a month and a half. It then came out as a great woody/licorice background flavour. The orange was also a bit too subdued so I've added an additional .5 oz of fresh Jaffa orange peel.

This is just into primary. I'll update as it progresses.