Specialty Beer – All Grain

Statistics

General Info

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.

Comments

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).

Malts and Grains

Amount Malt/Grain %
7.70 pounds American Pale Malt (2-Row) 63.5%
3.00 pounds German CaraMunich Malt I 24.7%
0.30 pounds Belgian Special B Malt 2.5%
0.50 pounds American Chocolate Malt 4.1%
0.13 pounds German Carafa III De-Husked Malt 1.1%
0.50 pounds German Rauch Smoked Malt 4.1%
12.13 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
1.50 pounds Maple Syrup (Dark)

Non-Fermentables

Amount Non-Fermentable Time
6 oz. Golden Raisins 15 minutes
1 stick Cinnamon  
1 oz. Vanilla  

Hops

Amount Hop Time AA
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

Yeasts

Procedure

  1. 90 minute boil
  2. Add hops at indicated times
  3. Macerate raisins in brandy or whiskey for 24 hours, whirling in a food processor until a consistency of a paste is achieved; add paste to boil at indicated time
  4. Add maple syrup at 5 minutes to the end of the boil
  5. Cool and add yeast
  6. Ferment warm in primary for 7-14 days (this yeast needs time to work)
  7. Rack to secondary over the oak chips; add vanilla and cinnamon
  8. Taste after three weeks; add more vanilla or cinnamon at bottling/kegging if needed

Fermentation and Aging

Primary:
7 days @ 68° F
Secondary:
21 days @ 68° F
Age:
28 days @ 68° F

The Number 23

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 4                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.3    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 6.7    
Post-Boil Amt: 5    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: