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Jefferson’s Reserve to celebrate half way though the first full work week of the year
 
Care to share your recipe?
About as easy as it gets.
12.75 pounds Belgian Pils
2 lbs cane sugar.

Mash at 131° for 1 hour.
Ramp slowly to 148°, stirring as you heat. Quickly boost to 168° before transferring to lauter tun. Ramp time from 131° to 148° should take at least 1 hour, longer times will give more fermentable wort, and a drier, more alcoholic beer.
Collect about 7 gallons of wort and boil for 2 hours.

9.5 AAU Styrian Goldings @60
3 AAU Tettnang @15
3 AAU Saaz @5

WLP530 Abbey ale or WY3787 Trappist high gravity.

1 1/5 cups dextrose for priming.

My latest batch had an OG of 1.080, FG of 1.004, and ABV of 9.98%. Going to try with different yeasts for a more definitive yeast flavor.
 
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