Brewing Method: All Grain
Yeast: WY1214 Chimay
Yeast Starter: Yes, 1L
Batch Size: 5.5 gallons
Original Gravity: 1.092
Final Gravity: 1.015
Alcohol Content: 9.3 %
Total Grains: 16.5 Lb
Color: 6.4
Extract Efficiency: 70 %
Hop IBU's: 36
Boiling Time: 60
Primary Fermentation: 68F 2 weeks
Secondary Fermentation: 68F 2weeeks
Additional Fermentation: none

Grain Bill:

Grain/Malt/Extract/Sugar Origin Recipe Lbs Lbs In Stock Lbs Needed
--------------------------------------------------------------------------------------

Pilsener Belgium 12.00 76.20 0.00
Aromatic Malt Belgium 0.19 3.57 0.00
Munich Malt Belgium 0.50 0.01 0.49
Wheat Malt Czech 0.50 5.81 0.00
Biscuit Malt Great Britain 0.38 2.19 0.00
Golden Eagle Syrup 1.88 0.13 1.75
Gimp's Golden Syrup Inverted cane 1.00 0.60 0.40

Hop Bill:

Hop Origin Recipe Oz Oz In Stock Oz Needed
------------------------------------------------------------------------------------
Styrian Goldings - Whole Slovenia 2.00 37.60 0.00
Styrian Goldings - Pellet Slovenia 1.00 13.65 0.00
Styrian Goldings - Whole Slovenia 0.50 35.60 0.00
Czech Saaz - Whole Czech Replub 0.50 15.00 0.00
Czech Saaz - Whole Czech Replub 0.50 14.50 0.00

Mash Schedule:

Dough In Temp: 0 Time: 0
Saccharification Rest Temp: 149 Time: 60
Mash-out Rest Temp: 170 Time: 10
Sparge Temp: 170 Time: 50

Brewers Notes:

Amount Name Type Time
--------------------------------------------------------------------------
0.05 Oz Grains of Paradise Spice 0 Days(boil)
0.15 Oz Irish Moss Fining 20 Min.(boil)

Gimps Golden Syrup is inverted cane sugar. I use lactic acid for inversion.

Let it age about two months to mellow out.

Keeps well if you can avoid drinking it. I have bottles from over four years ago that still kick ass.