Recipe Type: All Grain
Yeast: Wyeast 1056 American Ale
Additional Yeast or Yeast Starter: White Labs Belgian Style Saison Ale Blend (WLP568)
Batch Size (Gallons): 5
Original Gravity: 1.080
Final Gravity: 1.019
IBU: 33.9
Boiling Time (Minutes): 60
Color: 28° SRM / Dark Brown
Primary Fermentation (# of Days & Temp): 7 days @ 70° F
Secondary Fermentation (# of Days & Temp): 90 days @ 70° F
Tasting Notes: The caramel, ginger, and cinnamon all blend together into gingerbread cookie

malt & fermentables
9# 0oz Pale Malt (Maris Otter)
2# 0oz Honey (Clover)
1# 0oz Caramel/Crystal Malt - 40L
1# 0oz Wheat Malt
0# 8oz Chocolate Malt
0# 2oz Wheat, Roasted / Chocolate Wheat Malt

hops
boil 60 mins 2.0oz Cluster (pellet) 5.0 % Alpha
boil 10 mins 2.0oz Cluster (pellet) 5.0 % Alpha

yeast
Wyeast American Ale (1056) - Primary Fermentation
White Labs Belgian Style Saison Ale Blend (WLP568) - Secondary Fermentation

mash
Conversion / Saccharification Rest infusion of 5.11 gal at 166 °F to reach 154 °F for 60 mins
Mash-out infusion of 1.7 gal at boil to reach 167 °F for 15 mins

misc
boil 5 min 2 ounces Ginger Root (ground whole root)
boil 5 min 5 ea Cinnamon Sticks

secondary 90 days 3.6 pounds Cherries (canned, since they are already pasturized)
secondary 90 days 4 ounces Oak Cubes, whiskey soaked (soaked in Bulleit rye whiskey)

The second yeast dosing is to give the beer some more character over the 90 day fermentation that otherwise wouldn't be there from the 1056.


Lots of big spice flavors going on here. A lot like drinking a really good fruit cake (they do exist, I swear!).