Recipe Type: Partial something
Batch Size (Gallons): 5
Original Gravity: 1.138 calculated
Final Gravity: 1.026 predicted
SRM: 50 calculated
IBU: 44.68 calculated
ABV: 14.7 calculated
45 minutes steep at 155F
1 lb Aromatic (Briess)
1 lb Special B (Dingemans)
10.1 oz Roasted Barley (Briess Organic)
8 oz 2-Row (Briess Organic)
5.9 oz Roasted Barley, English
4.3 oz Debittered Black ( Dingemans)
3.7 oz Black (Briess)
60 minute boil
2.75 oz Columbus (60 min)
4 lb Dark Belgian Candi Sugar (Brewers Best)
15.15 lb Light LME (Briess Organic)
2 weeks primary 68F
3 oz Oak cubes, American heavy toast
375 ml Bourbon (Wild Turkey 101)
Abbey Ale Yeast WLP530
1 week secondary
16.5 oz (11 shots) Espresso (Starbucks)
12 weeks bottle
First taste 4 May 2019
I started with the AHS Mephistopheles recipe, adjusted to the Avery website Tweak ingredients, adapted to my setup, and split the Black and the Roasted Barley to use leftovers. I bought from Northern Brewer because of the organic LME.
Batch Size (Gallons): 5
Original Gravity: 1.138 calculated
Final Gravity: 1.026 predicted
SRM: 50 calculated
IBU: 44.68 calculated
ABV: 14.7 calculated
45 minutes steep at 155F
1 lb Aromatic (Briess)
1 lb Special B (Dingemans)
10.1 oz Roasted Barley (Briess Organic)
8 oz 2-Row (Briess Organic)
5.9 oz Roasted Barley, English
4.3 oz Debittered Black ( Dingemans)
3.7 oz Black (Briess)
60 minute boil
2.75 oz Columbus (60 min)
4 lb Dark Belgian Candi Sugar (Brewers Best)
15.15 lb Light LME (Briess Organic)
2 weeks primary 68F
3 oz Oak cubes, American heavy toast
375 ml Bourbon (Wild Turkey 101)
Abbey Ale Yeast WLP530
1 week secondary
16.5 oz (11 shots) Espresso (Starbucks)
12 weeks bottle
First taste 4 May 2019
I started with the AHS Mephistopheles recipe, adjusted to the Avery website Tweak ingredients, adapted to my setup, and split the Black and the Roasted Barley to use leftovers. I bought from Northern Brewer because of the organic LME.