Specialty Beer – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
8.00 pounds Belgian Plisen Malt 56.3%
1.60 pounds American Pale Malt (2-Row) 11.3%
1.95 pounds British Roasted Barley 13.7%
1.20 pounds German Light Munich Malt 8.5%
1.00 pounds German Wheat Malt Light 7%
0.25 pounds German Carafa III De-Husked Malt 1.8%
0.10 pounds Crystal Malt 80L 0.7%
0.10 pounds German Melanoidin Malt 0.7%
14.20 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
0.65 pounds Turinado Sugar
0.55 pounds Dextrose (Corn Sugar)
0.35 pounds Honey

Non-Fermentables

Amount Non-Fermentable Time
1 tbsp. Gypsum (Calcium Sulfate) 60 minutes

Hops

Amount Hop Time AA
0.55 ounces Nugget 60 min 13.0%
1.10 ounces Fuggle 30 min 5.0%
1.65 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
2000 ml

Procedure

Mash at 149°F.

Fermentation and Aging

Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
42 days @ 55° F

Notes

.15 American oak and .15 French Oak

The oak cubes are boiled for 30 seconds in the microwave to pull out some of the flavor and aromatics, also to soften the oak flavor. Pour off the water and add just the oak cubes. Let sit for 6 months on oak cubes in secondary.

Yeast  can be from a Jolly Pumpkin beer or add WLP 550 to primary and the following Wyeast to secondary:
5112 - Brettanomyces bruxellensis
5335 - Lactobacillus
5526 - Brettanomyces lambicus

Alternatively, ferment with a WLP002 (English Ale) yeast for a more straight-forward stout.