1.60-Minute Boil 15 Minute mash-out. Chill to 65F.
2.Rack, pitch yeast. 90-seconds of aeration.
3.Primary fermentation of 7 days. Age in Oak Rye Whiskey Barrel, a.k.a. "Barrel 52" for 6 Weeks or more. Bottle prime with a 500ml (stir-plate) of WLP530 and Candi Syrup at 31g/gallon
Tasted last evening for the 2nd time. The Star Anise seemed a bit softer on the front of the palate with the Vanilla and Oak becoming a *bit more prominent. Regardless, the carbonation was spot on and the overall "Belgian Quad Feel" and notable yeast profile, were also very much more apparent. It's not overly hot and it's easy to quaff. I like it. I think with a little more aging, it will be even better.
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