Specialty Beer – All Grain

Statistics

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
0.75 pounds Maple Syrup (Dark)
0.75 pounds Brown Sugar (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

Name Lab/Manufacturer Form Amount
European Ale (WLP011) White Labs Liquid 1000 ml. starter

Procedure

  1. Single infusion mash at 145°
  2. Sparge to collect 6.0 gallons
  3. 90 minute boil, adding hops according to schedule
  4. 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
  5. Add brown sugar and maple syrup at 5 minutes to the end of the boil
  6. Cool and add yeast
  7. Ferment warm in primary for 7 days
  8. Rack to secondary over the oak chips; add vanilla and cinnamon
  9. 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

Notes

Soak French oak chips in brandy or whiskey. Add to secondary.

The name refers to the 23 Enigma.