Description:

A slight tang. surprisingly, very low ETOH heat for the ABV. Residual sweetness as though under attenuated, some tobacco notes, dark cherry, a tangy something, oak is softening. SG = 1.016. Not much of the yeast character that I was after. Considering pitching to brett lamb that I used for chocopunk 2ndary.

Ingredients:

• 10 lbs - Pilsner (2 row) (Gambrinus) (1.6 SRM) (Grain)
• 3 lbs - Munich Malt (9.0 SRM) (Grain)
• 2 lbs - Munich Dark 30L (Gambrinus) (35.0 SRM) (Grain)
• 1 lbs - Biscuit Malt (23.0 SRM) (Grain)
• 1 lbs - Carahell (Weyermann) (13.0 SRM) (Grain)
• 1 lbs - Special B Malt (180.0 SRM) (Grain)
• 8.0 oz - Acidulated (Weyermann) (1.8 SRM) (Grain)
• 2 lbs - Dememera Sugar (2.0 SRM) (Grain)
• 1.0 oz - Goldings, East Kent [6.5%] - Boil 60 min (Hops)
• 1.0 oz - Goldings, East Kent [6.5%] - Boil 45 min (Hops)
• 1 pkgs - Belgian Ardennes (Wyeast Labs #3522) (Yeast)
• 5.00 tsp - Yeast Nutrient (Primary 3 days) (Misc)
• 5 lbs - Tart Red Cherry Cider (0.0 SRM) (Grain)
• 3 lbs - Honey (1.0 SRM) (Grain)
• 2.00 oz - Oak Chips (Secondary 21 days) (Misc)

Additional Instructions

Boil: 120 Minutes

Beer Profile

Original Gravity: 1.116 (26.8° P)
Final Gravity: 1.009 SG (2.4° P)
Alcohol by Vol: 14.2%
Color SRM: 19.4  Color Sample 
Bitterness IBU: 25.9
Recipe Type: all-grain
Yield: 7.00 US Gallons

Source: Warren Holmes