Yield: 54 Servings
|7 pounds||Domestic 2-row pale malted|
|4 pounds||Munich malt|
|8 ounces||Wheat malt|
|1½ ounce||Chocolate malt|
|1 pounds||Dark brown sugar (in boil)|
|1 ounce||Chinook (10.8% AA) (boil)|
|½ ounce||Tettnanger (4.7%) (finish)|
|½ ounce||Hallertauer (2.8%) (finish)|
|½ ounce||Kent Goldings (5.2%)|
|\N \N||Yeast cultured from a bottle|
|\N \N||Chimay Rou|
|1 cup||Light dry malt extract|
Heat 14 quarts of mash water to 135 degrees. Mash-in for 3 minutes.
Adjust pH to about 5.3. Protein rest for 30 minutes for 131-128 degrees.
Conversion of about 2 hours at 150-141 degrees. Mash-out for 5 minutes at 168 degrees. Sparge with 5½ gallons at 168-165 degrees. Boil 2 hours.
Add boiling hops at 60 mins and finish hops at end of boil. Chill.
Pitch yeast. The only substantial change I'd make to the hopping is to dry-hop rather than finish-hop, using the same quantities of the same varie ties. After three weeks of fascinating fermentation, a strong beer was pro- duced that was intriguingly complex and true to type. After a few months in the bottle it acquired a strong banana-ester component in the nose that priming with corn sugar rather than DME might have ameliorated. Good stuff, IMHO. Original Gravity: 1.078 Final Gravity: 1.013 Primary Ferment: 3 weeks Secondary Ferment: 5 days Recipe By : Martin A. Lodahl File