It was made with
7 lbs x-light LME
1 lb wheat DME
1 lb amber/dark candi sugar
8 oz caramunich,
8 oz special B,
1 oz chocolate.
1.5 oz Styrian Goldings 60 min
.5 oz hallertauer 15 min
Fermented with Wyeast 1214 Abbey Ale.
It's very good--a little more watery and a little less richly flavored than I had hoped: that deep, raisin-like sweetness seemed fairly absent. It's fairly green: it's been in the bottle 16 days
Next time, I think I'd add some aromatic or biscuit malt, and cook the candi sugar a little longer to get it nice and dark (although this beer is a beautiful coppery-brown color.)
I'm hoping to save a case of this until fallif I can--it will be interesting to see how it develops.
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale