Since we've been getting better at the all-grain brewing style I've been wanting to try a stronger all-grain beer.. and found a recipe from the Mad Fermentationist that looked perfect. This should be a great beer for Christmas.
I had to modify slightly based on what I had from the local homebrew store. Here is the final outcome.
Recipe Specifics (All-Grain)
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Batch Size (Gal): 5.00
Total Grain (Lbs): 16.75
Anticipated OG: 1.096
Wort Boil Time: 95 Minutes
Grain/Sugar
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14.0 lbs. Belgian Pilsener
1.50 lbs. Dark Candi Syrup
0.50 lbs. Crystal 120L
0.50 lbs. Flaked Corn
0.13 lbs. Debittered Black Malt
0.06 lbs. Chocolate Malt
0.06 lbs. Pale Chocolate Malt
Hops
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2.00 oz. Fuggles (Pellet) @ 45 min.
1.00 oz. Czech Saaz (Pellet) @ 15 min.
Extras
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1.00tsp Irish Moss @ 10 min.
3.00 gm Coriander Seed @ 2 min.
5.00 gm Fresh Orange Zest@ 2 min.
1.00 gm Cinnamon @ 2 min.
1.00 gm Thyme @ 2 min.
Yeast
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WYeast 3787 Trappist High Gravity
Mash Schedule
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Sacch Rest 80 min @ 155
Notes
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Brewed September 17th 2011
For the first time measured the mash pH using my new pH meter. It was looking rather high so added a tbs of buffer salts to get it back to 5.2. Used untreated Madison tap water which is very hard – think I need to go back to RO water.
Prepared a 1 quart yeast starter, using dried malt extract. Fermenting vigorously after 8 hours (a little too vigorous, all over the floor when it escaped from the blowoff tube..). Smells good.
