ThatGuyRyan
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1214
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.085
- Final Gravity
- 1.021
- Boiling Time (Minutes)
- 60
- IBU
- 24.7
- 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.
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.
