Brewing Method: All Grain
Yeast: 1056
Yeast Starter: 1 quart two step - 1.040/1.060
Batch Size: 6 gallons
Original Gravity: 1.092
Final Gravity: 1.022
Alcohol Content: 9.28 %
Total Grains: 20 lb.
Color: Black
Extract Efficiency: 72 %
Hop IBU's: 49.5
Boiling Time: 2 hours
Primary Fermentation: 68F 2 weeks
Secondary Fermentation: 68F 4 weeks
Additional Fermentation:

Grain Bill:

8.50 lb. Belgian Pilsner
3.00 lb. Belgian Pale
1.00 lb. Belgian Wheat
1.00 lb. Belgian Aromatic
1.00 lb. Belgian Munich
0.50 lb. Belgian Biscuit
0.50 lb. Belgian Caramel Pilsner
1.00 lb. Belgian CaraVienne
0.50 lb. Belgian CaraMunich
0.25 lb. Belgian Special-B
0.25 lb. Belgian Chocolate
0.25 lb. Belgian Black
0.25 lb. Belgian Roasted Barley
2.00 lb. Brown Sugar

Hop Bill:

1.00 oz. EKG 6.1% 90 min.
1.00 oz. Fuggles 4.5% 60 min.
0.50 oz. Challanger 8.2% 30 min.
0.50 oz. Northdown 6.8% 15 min.
1.00 oz. Ahtanum 5.2% 5 min.

Mash Schedule:

Mash in with 4.5 gallons of water at 174F to reach 155F. I forgot to preheat mash tun - duh! Added 2 gallons of water to settle temp at 152F. Final mash was 1.3 quarts/pound. Good thing I mashed in thick. Mashed for 2 hours. I did not mash out as I was pushing my systems capacity. Sparged with 4 gallons of water at 168F. Stopped sparge early due to pH check. I added 0.5 gallons of water to the brewpot.

Brewers Notes:

Prime with 4/5 cup of dextrose. Sit on it a long time. I does not develop until about 6 months. It is liquid sex after a year.