All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).
If you brew this, please reply with your results for discussion.
2.95kg Maris Otter 37.7%
2.21kg Vienna 28.3%
740g wheat 9.4%
740g melanoidin 9.4%
440g caramunich 60l 5.7%
440g pale chocolate 5.7%
290g flaked white wheat 3.8%
unknown boil lenght
15g Northern Brewer 9%AA at 60m
12g Fuggles 4.75%AA at 30m
12g Goldings 5%AA at 4m
12g EKG 5%AA at 4m
Wyeast 3787 Trappist High Gravity
Mash at 151F
0.7g ginger finely ground to whirlpool
0.7g Star Anise finely ground to whirlpool
Cool to 77F and pitch, let it raise up to 90F if possible. Yep, you read that correctly.
They add gypsum and CaCl to their soft water. There were not specifics listed for water adidtions.
Ferment for 3 weeks, condition for 2 weeks. Bottle after 5 weeks. Add Wyeast 1056 for bottling.