Ingredients:
Water treatment
1 tablet Campden salts
Extract
9 lbs. ultralight liquid malt extract
4 lbs. golden light dry malt extract
Steeping Grains
12 oz Crystal 60°L
8 oz. Carafa Special II
8 oz. Pale chocolate malt
8 oz Victory malt
Boil hops
1.5 oz. Magnum hop pellets (12.6% AA) @ 60 min.
1 oz. Cascade hop pellets (4.7% AA) @ 10 min.
1 oz. Centennial hop pellets (9.7% AA) @ 10 min.
1 oz. Cascade hop pellets (4.7% AA) @ 1 min.
Other
1 tablet Whirfloc finning agent @ 5 min.
Yeast
2 vials White Labs San Diego Super ale yeast, WLP090
Dry-hop additions
0.5 oz. Cascade (4.7% AA) @
1 oz. Centennial hop pellets (9.7% AA) @
1 oz. Simcoe hop pellets (13.6% AA) @
Procedure:
Steeped grains in hop bag, in 6 gals of tap water treated with 1 tab. Campden salts. When water reached 170°F, removed grain bag and brought liquid to boil.
Turned off heat and added malt extracts. Returned to boil and proceeded to add boil hops at indicated intervals.
Added 1/2 gal. distilled water to fermenter. Sacrificing a few gravity points in order to ferment the necessary volume for my project.
Pitching temp.: 77.6° F
OG: 1.098
FG: 1.021 (at time of kegging, 6/12/18)
ABV: 10.1% (at time of kegging, 6/12/18)
25 November 2018: Transferred to 5 gal. oak Bourbon barrel.
