Tried to email smuttynose brewery, to see if they would give a few hints, but no luck. So I started with a "belgian" recipe that I've made several times, and added raisons.
Started this recipe on 12/30/2010 and just moved to secondary. Tasted amazing, slightly raison, mildly bitter, little bit of floral from the hops (or maybe the honey). Still a little "hot" flavor from the alcohol. Its going to stay in secondary another 2-3 weeks before bottling.
All grain recipe:
6 lbs 2 row pale malt
6 lbs belgian malt
1 lb crystal 50
1 lb flaked wheat
0.25 lb aromatic malt
0.25 lb flaked oats
2 lbs "burnt honey" (honey boiled for 1 hour until very dark)
1 lb raisons (added at flame out--pureed in blender with some wort)
1 oz columbus at 60 min boil (15% AA)
Yeast: Trappist belgian ale yeast
BIAB method: mashed in with 8.5 gallons at 154 x 60 min.
60 min boil, 1 gal removed and boiled down to 1/2 gallon and added back in
OG 1.087 on 12/30
1/25/2011 sg 1.011
tim
Started this recipe on 12/30/2010 and just moved to secondary. Tasted amazing, slightly raison, mildly bitter, little bit of floral from the hops (or maybe the honey). Still a little "hot" flavor from the alcohol. Its going to stay in secondary another 2-3 weeks before bottling.
All grain recipe:
6 lbs 2 row pale malt
6 lbs belgian malt
1 lb crystal 50
1 lb flaked wheat
0.25 lb aromatic malt
0.25 lb flaked oats
2 lbs "burnt honey" (honey boiled for 1 hour until very dark)
1 lb raisons (added at flame out--pureed in blender with some wort)
1 oz columbus at 60 min boil (15% AA)
Yeast: Trappist belgian ale yeast
BIAB method: mashed in with 8.5 gallons at 154 x 60 min.
60 min boil, 1 gal removed and boiled down to 1/2 gallon and added back in
OG 1.087 on 12/30
1/25/2011 sg 1.011
tim
