Grist:
12.5lb Pilsner Malt Belgium
.75lb Caramel Pils Belgium
1lb 12oz table sugar
Hops:
1.75oz Styrian Golding 60 min
.5 oz Saaz 15 min
.25 Saaz 5 min
Adjuncts:
.25oz ginger-fresh 10 min
.5oz coriander seed, crushed 10 min
.20oz Black Pepper, ground 10 min
2grams Grains of Paradise 10 min(.07oz) all they had:(
Yeast:
Wyeast Trappist High Gravity from The Pauper recipe
Mash in 5 gallons 165 degree water, target 1.048 (came in low for some reason, trying to cook dinner at same time-actual temp 145, so I mashed for 90 minutes)
Sparge 3.5 gallons 170 degree water (batch sparge, but stir for 15 minutes because of low temps in initial mash)
Boil 75 minutes
Initial mash 7:00pm
Sparge 9:00pm
Boil 9:30pm
Flameout 10:45pm
Chill to 70 11:05pm
Target OG 1.076 Actual OG 1.075
Fermented at 64 degrees ambient for 3 days, moved upstairs 70-78 ambient for 4 days. Today, 4/20 krausen has dropped, but so have the temps outside, but I'm going to leave it upstairs for a few more days at warmer temps.
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