Description:
Brown and sweet. Hop and sugars/malts blend well with long periods of aging. Made in Spring for the winter holidays. Bunga is strong and will sit on you if you're not careful.
Ingredients:
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Mini Mash 1 ÃÂÃÂÃÂý hr @155
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1 lb 60 l crystal (caramel) malt
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1 lb pale malt
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Malt
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8.8 lbs. Bavarian pilsner LME (Weyerman)
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3.3 lbs. Sparkling Amber LME (Breiss)
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12 oz. Molasses
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14 oz. Light brown sugar
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Hop Schedule
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1 oz. Galena 13.1% 75 min (beginning) 50 IBU
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.5 oz Centennial 9.1% 55 min 16 IBU (66)
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.5 oz Cascade 6.0% 40 min 9 IBU (75)
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.5 oz Centennial 9.1% 25 min 10 IBU (85)
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.5 oz Cascade 6.0% 15 min 4.5 IBU (89.5)
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1 oz Cascade 5.9% 5 min (end) 4 IBU (94.5)
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*dry hop #1 after 7 days in primary (14 total) 1 oz. cascade pellets 5.1% 1.4 IBU (95.9)
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*dry hop #2 in tertiary for 8 weeks .5 oz. cascade pellets 5.1% .7 IBU (96.6)
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Yeast
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Safale us-05 Dry-1st ferm
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Red Star Dry Champagne yeast-2nd ferm
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Safale us-05 Dry-for bottling (hydrated before priming)
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Extras
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1 tsp irish moss 15 min left in boil
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After boil until pitch:
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1 tsp vanilla extract
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Ã�Â�Ã�Â�Ã�Â�Ã�½ tsp paradise seed crushed
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1 tsp coriander crushed
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5 or six silver dollar sized dried orange peels
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5 oz light brown sugar for bottling
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2 oz American oak medium toast for 3rd ferm
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2 muslin bags
Additional Instructions
Primary Ferment: 1st ferm. 14 days (ale yeast) dry hop last 7
Secondary Ferment: 2nd ferm. 10 days (champagne yeast)
Beer Profile
Original Gravity: 1.100
Final Gravity: FG: 1.026=9.55ABV%
Alcohol by Vol: 144.1%
Recipe Type: partial mash
Yield: 5.00 US Gallons
Procedure:
75 min boil, could do 90 min. and this beer could be even more bitter and hoppier for its sweetness and syrupy mouthfeel.
Source:
Eric Swedberg