Soak French oak chips in brandy or whiskey. Add to secondary.
The name refers to the 23 Enigma.
Base wort provided by the Rockyard Brewing company for a club contest similar to Iron Brewer (Sept/Oct issue of Zymurgy), but only for specialty beers. The base wort was the second runnings of a Double Red. Starting gravity: 1.050.
This will be the first in a series of "The Number 23" beers - those that are experimental in nature.
This one, however, needs a bit of time to overcome the brandy-like qualtiy.
Steeped chocolate, Carafa, and rauch malt for 30 minutes in 1.5 gallons of 165° water. Topped off with wort from Rockyard to 6 gallons. 90 minute boil. Transferred to primary (January 24, 2009).
Transferred to secondary over brandy-soaked 2oz of oak chips (February 10, 2009).
|7.70 pounds||American Pale Malt (2-Row)||56.5%|
|3.00 pounds||German CaraMunich Malt I||22%|
|0.30 pounds||Belgian Special B Malt||2.2%|
|0.50 pounds||American Chocolate Malt||3.7%|
|0.13 pounds||German Carafa III De-Husked Malt||1%|
|0.50 pounds||German Rauch Smoked Malt||3.7%|
|12.13 pounds||Total Grain Weight||89%|
|1.50 pounds||Maple Syrup (Dark)||11%|
|1.50 pounds||Total Adjunct Weight||11%|
|6 oz.||Golden Raisins||15 minutes|
|0.65 ounces||Magnum||60 min||13.6%|
|0.50 ounces||Willamette||20 min||4.0%|
|0.50 ounces||Willamette||5 min||4.0%|
|1.65 ounces||Total Hop Weight|
|Strike Water Amount:||4|
|Strike Water Temperature:|
|Sparge Water Amount:||4|
|Sparge Water Temperature:|
|OG:||1.066 / 16.1° P|
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