21.25 lbs. (85%) Maris Otter British 2-Row
1.00 lbs. (4%) Roasted Barley Malt
1.00 lbs. (4%) Chocolate Malt
1.00 lbs. (4%) CaraMunich Malt
1/2 lbs. (2%) Special B
1/4 lbs. (1%) Crystal 120
Single Infusion Mash:
152 degrees for 1 hour
Sparge at 170 degrees.
Boil:
8 gal beginning volume and we should boil off 2 gallons and end up with 6 gal
120 min. boil
Hops:
60 min:
2 oz. Magnum (14%AA)
Yeast:
A 1 day starter of 3 vial of White Labs "Cal Ale" yeast (WLP001) pitched into a carboy with 5.5 gallons of wort.
Predicted Original Specific Gravity:
1.109 (25.75 Plato) at 75% efficiency
Notes:
Ferment at 65-66 degrees.
This is going to be a big beer. It'll need to sit around for a while before all that alcohol mellows out a bit. It should be great for Christmas.
UPDATE: March 08 - The alcohol mellowed out fairly nicely. But, it didn't finish out as I had hoped. It pooped out at 1.032 that's pretty sweet. So, I added 5 oz of Peets Garuda Coffee, brewed in a press pot as per Peets instructions (read: STRONG). Now she's a coffee stout!
UPDATE: May 08 - Tastes pretty good. It's not fantastic, and I think I'll cut back on the roasted malts a bit next time around. Still, it's a decent beer
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