A tinkered clone of Oak Barrel's Black Death Stout Kit...the plan is to make a BIG brew, then split off 2 gallons and use a different yeast, possibly English Ale/Porter yeast - see 'clone' recipe for the 2 gallon build.
Flaked Wheat = cereal, toasted; Roasted Barley-Us = Roasted Purple barley, needs milling; other dark grains need milling too...adding 4 sprigs young redwood branches to give it a holiday twist.
Fermentables
29% - Pale 2-Row - UK
5
36
2
Mash
3% - Crystal 120L - CA
0.5
33
120
Mash
1% - Roasted Barley - BE
0.25
30
0
Mash
6% - Roasted Barley - US
1
25
300
Mash
3% - Pale Chocolate - UK
0.5
32
200
Mash
3% - Midnight Wheat - US
0.5
32
549
Mash
3% - Munich Light - DE
0.5
37
6
Mash
5% - Flaked Wheat - US
0.8
35
2
Mash
3% - Rice Hulls - US
0.5
0
0
Mash
35% - Liquid Malt Extract - Dark - US
6
36
18
Extract
6% - Dry Malt Extract - Amber
1
42
10
Extract
3% - Belgian Amber Candi Syrup - BE
0.5
32
40
Extract
Hops
Northern Brewer
1
Pellet
Boil
60 min(s)
9
19.0
Vanguard
0.5001
Pellet
Boil
20 min(s)
5.5
3.5
Cluster
2.2
Pellet
FirstWort
60 min(s)
7
32.5
German Spalt Select
0.5001
Pellet
DryHop
7 day(s)
5.5
0.0
Cascade
0.5001
Leaf
Boil
60 min(s)
5.8
5.6
Yeast
Wyeast Belgian Abbey II 1762
75%
Other Stuff
Orange or Lemon peel
4
tbsp
FlameOut
Redwood branch, green
4
tbsp
Mash
Mash Steps
No mash steps in this recipe
Special Instructions
1.Mash light grains (2-row, Flaked wheat, barley, rice hulls) 45 min. @155 F, then add dark grains 30 min at end of Mash.
2.Batch sparge, 20 Min. Start boil. If not dark enough, move dark grain into first 20 Min. of Boil.
3.Add extracts/sugars at 30 min. Hops: FWH, 30, 15.
spiciness of belgian yeast comes through, hops are on the nose but not overwhelming, coffee undertone present. Added 32 oz. cold brew Peets Decaf during bottling. Hop sock worked well. Only problem: I could not get last 1/2 gallon out, trub was very loose...and I added 3 T. maple syrup as I was targeting 5.5-6 gal. for bottling. May turn out slightly overprimed. Sanitized and baked all the bottles though...
Comments
Thought: Mash in the lighter grains (2 row, crystal,munich), then Mash in darker grains right before sparging. Leave each set in their own bag (LRG then SM) and add to boil temporarily (John Herreid trick)
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https://brewgr.com/Media/img/mug/38_d.jpg
https://brewgr.com/Media/img/mug/38_t.jpg
Thought: Mash in the lighter grains (2 row, crystal,munich), then Mash in darker grains right before sparging. Leave each set in their own bag (LRG then SM) and add to boil temporarily (John Herreid trick)
9/14/2016 5:26:35 PM