This beer is named after the greatest person to ever live he discovered Classical Conditioning.
Fermentables
12% - Brown Sugar - US
3
0
8
Late
8% - Briess Caramel 10L
2
34
10
Mash
4% - Brown Malt - UK
1
33
65
Mash
4% - Special Roast - US
1
33
50
Mash
8% - Dark Brown Sugar - US
2
0
50
Late
4% - Chocolate Rye Malt - DE
1
34
250
Mash
12% - Corn Syrup - US
3
36
1
Late
8% - Dark Wheat - DE
2
39
9
Mash
16% - Liquid Malt Extract - Dark - US
4
36
18
Extract
4% - English Chocolate Malt
1
24
375
Mash
4% - Munton's Dark Malt Syrup
1
36
18
Mash
3% - Smoked Malt - US
0.75
37
9
Mash
4% - Roasted Barley - US
1
25
300
Mash
4% - Special B
1
30
180
Mash
4% - Caramel/Crystal 120 - US
0.9375
35
120
Mash
Hops
Hallertau
2
Pellet
Boil
60 min(s)
4.3
4.9
Saphir
1
Pellet
Boil
30 min(s)
3.3
1.4
Saaz
2
Pellet
Boil
60 min(s)
3.8
4.3
Polnischer Lublin
1
Pellet
Boil
30 min(s)
3.8
1.7
Yeast
Wyeast Belgian Lambic Blend 3278
70%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
1.Add all the grains that say "Mesh" into a bag. Mesh it in water that is 150 degrees when it reaches 150 add the grains and leave it in the pot for 60 minutes.
2.Add the fementables after 60 minutes and then wait 15 minutes before the hop schedule is started.
3.Start the hop schedule when the hop schedule is completed. Let wort cool to 150 and then add 2.5 Gallons into a sanitized fermenter. ad wort and the yeast after wort is at 150 degrees.
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