Ingredients:
9.5 lbs 2-row base malt
6 oz. Roasted Barley (500L)
4 oz. Black Patent Malt
4 oz. Chocolate Malt
4 oz. Roasted Wheat (550L)
1 oz. Glacier Hops at 5% AA (5 AAU) for 60 minutes
0.5 oz Challenger Hops at 8% AA (4 AAU) for 60 minutes
0.5 oz Cascade Hops at 6% AA (3 AAU) for 60 minutes
2 Grade B Vanilla Beans (in secondary)
Yeast Options: Safale US-05 Dry Yeast, White Labs WLP001, Wyeast 1056.
Procedure:
Mash at 152? F for an hour.
Mash out at 170? F.
Sparge with 180? F water to make 6 gallons.
Heat to boiling and then add all of the hops.
Boil 60 minutes and turn off the heat.
Cool as quickly as possible to 70? F.
Immediately rack to your fermenter and pitch yeast.
After 7-10 days, rack to secondary fermenter on top of two prepared Grade B Vanilla Beans.
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