Brewing Method: All Grain
Yeast: WY 3787
Yeast Starter: 2L
Batch Size: 11 US Gallons
Original Gravity: 1.092
Final Gravity: 1.018
Alcohol Content: 9.9abv %
Total Grains: 26.3# us
Color: 17.5
Extract Efficiency: 80 %
Hop IBU's: 29.8
Boiling Time: 90 min
Primary Fermentation: 2 WKS at 74F (used heater to keep it warm)
Secondary Fermentation: one month at 62F
Additional Fermentation: Racked to corny with fresh yeast and corn sugar and then bottled from corny. Aged two weeks at 68F, then back in the basement at 62F for a couple of months.

Grain Bill:

24.3 7.00 lbs. Pale Malt(2-row) Belgium 1.037 3
6.9 2.00 lbs. CaraPilsner France 1.035 10
38.2 11.00 lbs. Pilsener Belgium 1.037 2
3.5 1.00 lbs. Vienna Malt France 1.037 3
4.5 1.30 lbs. CaraMunich Malt Belgium 1.033 60
6.9 2.00 lbs. Munich Malt Belgium 1.038 8
6.9 2.00 lbs. Special B Malt Belgian 1.030 120
8.7 2.50 lbs. Gimp's Golden (Inverted cane) 1.047 0

Hop Bill:

0.50 oz. Hallertauer Mittelfruh Whole 4.50 4.4 90 min.
1.00 oz. Goldings - E.K. Whole 10.00 19.5 90 min.
1.00 oz. Czech Saaz Whole 4.00 2.4 20 min.

0.15 Oz Irish Moss Fining 20 Min.(boil)

Mash Schedule:

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 144 Time: 30
Saccharification Rest Temp : 150 Time: 90
Mash-out Rest Temp : 160 Time: 10
Sparge Temp : 170 Time: 60

Brewers Notes:

This was bottle conditioned, and then stored in a basement at 62F for four months. When entered in the NHC MW region it was about five months old. It scored a 37 and took 3rd place. Nice beer.