Recipe Type: All Grain
Yeast: Wyeast #1332 NW Ale
Yeast Starter: none
Additional Yeast or Yeast Starter: none
Batch Size (Gallons): 10
Original Gravity: 1.061
Final Gravity: 1.021
IBU: 34.3
Boiling Time (Minutes): 60
Color: 20.1
Primary Fermentation (# of Days & Temp): 7-9 days 64-68 degrees F
Secondary Fermentation (# of Days & Temp): 7-9 days 64-68 degrees F
Tasting Notes: Rich taste, slightly dry, like drinking a pecan pie when warmed a bit.

DO NOT DRINK THIS BEER ICE COLD. Gets better as it sits after secondary (i give it 2 weeks maturation time). You may want to add a little carapils for better head retention. Also, bringing the brown sugar down a bit will probably cut the dry alcohol edge off. Add 2 cap-fulls venetian vanilla extract to secondary as well as 1lb candied pecans (slightly broken) You will need to rack twice in order to get out all sediment. If kegging first 3 pints will be cloudy. Enjoy!

Mash Temp- 154 degrees F for 60 mins
raise to 171 then mash out
1 hour sparge

16lb- US 2 row
8lb- Gambrinus Honey Malt
5lb- Cara 40L
1lb- Munich 20L
1lb- Brown Sugar (start of Boil)
10oz- Molasses (end of boil)

1oz- Magnum (60mins)
1- Whirfloc (15 min from end)
4oz- German Tett (10 min from end)