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Old 04-15-2010, 04:19 AM   #1
Apr 2010
Los Angeles
Posts: 12

I'm looking to make a high gravity spiced ale that I can put down and age until December. I'm looking specifically for help concocting a recipe that takes into account two brewhouse limitations:
Only able mash four lbs of base/specialty grains (2 gallon mini-mash tun)
Only able to safely boil 3 gallons or so (5 gallon brew kettle)

Any of you experienced PM/AG brewers out there have any good recommendations for base/specialty malts for mashing? Also: ideas for spices/herbs/fruits/sugars to add flavor and aroma? Hop suggestions would be welcome as well.

Primary: Empty
Secondary #1: American Stout
Secondary #2: Imperial Porter
Secondary #3: Empty
Bottled/Conditioning: California Common, IIPA
On Deck: APA, Black IPA

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