From Ancient Brews by Patrick McGovern. Converted into all grain/adjunct, when possible rather than using extracts.
Actual recipe uses pomegranate instead of figs, so consider using pomegranate juice in secondary
Fermentables
34% - Pilsner - US
3.5
34
1
Mash
34% - White Wheat - US
3.5
40
2
Mash
10% - Flaked Wheat - US
1
35
2
Mash
5% - 2-Row - US
0.5
37
1
Mash
2% - Chocolate Malt - US
0.2
34
350
Mash
15% - Honey - US
1.5
35
1
Late
Hops
Hallertau
0.5
Pellet
Boil
30 min(s)
4.5
6.1
Yeast
Imperial B63 Monastic Yeast
76%
Other Stuff
Hazelnut
8
oz
Mash
Raisins
4
oz
Boil
Dried Figs
4
oz
Boil
Myrrh
0
each
FlameOut
Gentian Root
0
each
FlameOut
Pomegranate Juice
16
floz
Secondary
Mash Steps
Saccharification Rest
Infusion
150
60 min
Special Instructions
1.Toast and crush hazelnuts prior to mashing
2.Blend raisins and figs prior to tossing into kettle
3.Whirlpool gentian root (0.25 tsp) and Myrrh (2 tsp) for 15 minutes at 180F
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