Description:

Okay so pitch yeast low to mid 60's, then gradually raise temps 75-77, 80 being the highest, then when gravity stops and stays constant transfer to secondary

Ingredients:

• 15 lbs 12.4 oz - Pale Malt (2 Row) US (2.0 SRM) (Grain)
• 1 lbs 1.0 oz - Caramunich Malt (56.0 SRM) (Grain)
• 7.5 oz - Biscuit Malt (23.0 SRM) (Grain)
• 5.3 oz - Aromatic Malt (26.0 SRM) (Grain)
• 4.3 oz - Special B Malt (180.0 SRM) (Grain)
• 3.2 oz - Chocolate Malt (350.0 SRM) (Grain)
• 1 lbs 1.0 oz - Candi Sugar, Dark (275.0 SRM) (Grain)
• 4.3 oz - Candi Sugar, Amber (75.0 SRM) (Grain)
• 0.9 oz - Styrian Goldings [5.4%] - Boil 60 min (Hops)
• 0.2 oz - Hallertauer [4.8%] - Boil 15 min (Hops)
• 0.2 oz - Styrian Goldings [5.4%] - Boil 15 min (Hops)
• 0.2 oz - Hallertauer [4.8%] - Boil 1 min (Hops)
• 0.2 oz - Styrian Goldings [5.4%] - Boil 1 min (Hops)
• 0 pkgs - Abbey Ale (White Labs #WLP530) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.090 (21.4° P)
Final Gravity: 1.012 SG (3.0° P)
Alcohol by Vol: 10.5%
Color SRM: 32.7  Color Sample 
Bitterness IBU: 15.6
Recipe Type: all-grain
Yield: 5.00 US Gallons

Source: Alvin L Dixon