Description:

The only substantial change I'd make to the hopping is to dry-hop rather than finish-hop, using the same quantities of the same varieties. After three weeks of fascinating fermentation, a strong beer was produced that was intriguingly complex and true to type. After a few months in the bottle it acquired a strong banana-ester component in the nose that priming with corn sugar rather than DME might have ameliorated. Good stuff, IMHO.

Ingredients:

• 7 pounds, domestic 2-row pale malted barley
• 4 pounds, Munich malt
• 8 ounces, wheat malt
• 1-1/2 ounces, chocolate malt
• 1 pound, dark brown sugar (in boil)
• 1 ounce, Chinook (10.8% AA) (boil)
• 1/2 ounce, Tettnanger (4.7%), (finish)
• 1/2 ounce, Hallertauer (2.8%), (finish)
• 1/2 ounce, Kent Goldings (5.2%) (finish)
• yeast cultured from a bottle of Chimay Rouge
• Priming: 1 cup light dry malt extract

Additional Instructions

Primary Ferment: 3 weeks
Secondary Ferment: 5 days

Beer Profile

Original Gravity: 1.078
Final Gravity: 1.013
Alcohol by Vol: 8.51%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Procedure:

Source: Martin A. Lodahl