I made this batch of beer on Memorial Day 2011, it's been kegged for a week or so and is changing my life.
Ingredients
- Grains:
- 24lbs Belgian Pilsner Malt
- 12oz Munich Malt
- 1lb Belgian Aromatic Malt
- 1lb Belgian Biscuit Malt
- Hops:
- 2 oz Kent Goldings - Bittering - 60 minutes (pellets)
- 2 oz Cascade (whole) - Aroma - 15 minutes
- Adjuncts:
- 3lbs Clear Begian Candi Syrup
- Yeast:
- Whitelabs Trappist
- Whitelabs Abbey Ale
10 Gallons
Directions
The Mash:
1. Step mash the milled grains starting at 120F for 30 minutes.
2. Heat to 145F and let sit for another 30 minutes.
3. Raise heat to 150F-155F for the remaining 30-45 minutes.
The Sparge:
4. Heat 3 gallons of water to 170F.
5. Bring mash up to 165F.
6. Sparge baby sparge.
Pitching Yeast:
7. Cool wort to 80F
8. Pitch both yeast, yes I said both in primary.
6 hours
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Comments
Damn the Munich malt added way more red than I was anticipating