Or "12 cubed"....my 12.12.12. beer is being brewed a bit early this year. I'll be in Vermont teaching the little on to ski and ride on the 12th, so here we go on 12/2.
This is the biggest beer I've done by grain bill to date. I've pulled off some high gravity Belgians, but they have a lot of sugar added to increase gravity. I plan on collecting more wort than normal as well as starting the boil after the first runnings in order to add a bit of caramelization to the wort and hopefully increase the complexity of the first taste, which will be in about 4 months.
Here it is, 12 different ingredients too by the way...I just experienced hotbreak at 10:05am, and I plan to boil 90 minutes:
Grist:
15lbs Rahr Pale Ale Malt
.5lbs Roasted Barley
.5lbs Crisp black Malt
.5lbs Crisp Chocolate Malt
.5lbs Crisp Medium Crystal
.25lbs Briess Crystal 40l
.4375lbs Coffee Malt
Additions:
1.50 oz Summit 60 minutes
.5 oz Glacier 30 min
2 oz Cascade 0 minutes
1lb Organic 365 brown sugar 0 minutes
Yeast:
Wyeast 1028 London Ale Yeastcake from my Rye Porter (Sandy's Porter)
I mashed in with 6 gallons of at 7:30 am and mashed for 90 minutes.
I mashed out with 3.5 gallons of water and collected just under 8 gallons of wort.
Since I'm using a good quantity of hops, I plan on leaving a bit of hotbreak and hops back in the kettle, hopefully the brown sugar will compensate for the loss in target gravity by only boiling down to around 5.5 gallons.
Target OG 1.088
Actual OG 1.084
let r rippp....cheers!
