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:

• Mini Mash 1 ÃÂÃÂÃÂý hr @155
• 1 lb 60 l crystal (caramel) malt
• 1 lb pale malt
• Malt
• 8.8 lbs. Bavarian pilsner LME (Weyerman)
• 3.3 lbs. Sparkling Amber LME (Breiss)
• 12 oz. Molasses
• 14 oz. Light brown sugar
• Hop Schedule
• 1 oz. Galena 13.1% 75 min (beginning) 50 IBU
• .5 oz Centennial 9.1% 55 min 16 IBU (66)
• .5 oz Cascade 6.0% 40 min 9 IBU (75)
• .5 oz Centennial 9.1% 25 min 10 IBU (85)
• .5 oz Cascade 6.0% 15 min 4.5 IBU (89.5)
• 1 oz Cascade 5.9% 5 min (end) 4 IBU (94.5)
• *dry hop #1 after 7 days in primary (14 total) 1 oz. cascade pellets 5.1% 1.4 IBU (95.9)
• *dry hop #2 in tertiary for 8 weeks .5 oz. cascade pellets 5.1% .7 IBU (96.6)
• Yeast
• Safale us-05 Dry-1st ferm
• Red Star Dry Champagne yeast-2nd ferm
• Safale us-05 Dry-for bottling (hydrated before priming)
• Extras
• 1 tsp irish moss 15 min left in boil
• After boil until pitch:
• 1 tsp vanilla extract
• Ã�Â�Ã�Â�Ã�Â�Ã�½ tsp paradise seed crushed
• 1 tsp coriander crushed
• 5 or six silver dollar sized dried orange peels
• 5 oz light brown sugar for bottling
• 2 oz American oak medium toast for 3rd ferm
• 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:

Source: Eric Swedberg