This is still a recipe in flux, but it's pretty much what I'm thinking of brewing soon (perhaps the first brew of the new year, 2011)... This is an extract recipe.
Target volume of brew/wort: 5 gallons
Boil time: 90 minutes total
Grain steep time: 15 minutes at ~160F
13.2#s Dark LME
8 oz Chocolate Malt
6 oz Caramel/Crystal Malt (Dark)
4 oz Roasted Barley
7#s WildFlower honey
1 oz Cascade hops (7.4% AA) 66 minute boil time
1 oz Goldings, East Kent hops (4.5% AA) 30 minute boil time
1 oz Fullges (4.8% AA) 5 minute boil time
1 package Wyeast Labs #1084 yeast (with starter) for primary ferment
1 package Lalvin EC-1118 yeast for secondary ferment, with starter (if needed).
Plan to add the honey once the wort has cooled to, or just below, 110F. Thinking of using the yeast cake from a porter that's fermenting now (using the same yeast). If the schedules sync up correctly. I might end up racking the current brew off to secondary, and reserve the sludge to use later (should be within the time frame where it would still be viable).
Planning to age over bourbon, or brandy, soaked oak chips for a spell too. Debating aging over a (one or two) split and scraped vanilla bean(s) too. Plan to sample often enough to obtain the desired flavor profile with the aging elements. Also thinking that I'll probably bulk age this for a while before bottling it... Or age some in a 2.5 or 3 gallon corny keg, and bottle the rest after a couple of months (putting into the keg and bottles at the same time). Then let them age/rest until fall 2011 and sample...
As my 'normal' process at this time, I'll be priming with honey (3.666 ounces
), not sugar. Target CO2 volume is 2.0.
Beer Smith estimates OG: 1.144; FG: 1.035; ABV: 14.41%, IBU: 31.6, Color: 36.2
I'm not pegging this as any existing, or normal, style... Going with 'monster brew' for that...