- Location
- Indiana-Missouri
Actual Original Gravity 1.060
Actual Final Gravity 1.012
ABV 6.33%
30.8 IBU's
17.5 SRM
11gallons
17.6 lbs. Maris Otter Malt
2.20 lbs. 60 lovibond crystal malt
2.20 lbs. wheat malt
.28 lbs. chocolate malt
11.00 sugar pumkin meat
Styrian Goldings VS 4.4 alpha 2.25 oz. 60 min.
Fuggles 4.4 Alpha 2.25 oz. 30 min.
protein rest @122* for 30min
Sacc rest @154* for 80min
90 min boil
Wyeast Labs #1214 Belgian Ale yeast
Primary 12 days @66*
Secondary 8days @66*
--------ADD SPICES AT THIS POINT------------
steep the following in 8oz of high quality vodka or rum for 3 days:
allspice 1 tsp
nutmeg 1 tsp
ground cinnamon (not sugared) 1 tsp
8 whole cloves
1, 6" long organic vanilla bean broken
remove cloves, vanilla bean fragments from vodka/rum
pitch spiced mixture in keg.
lagering to create chill haze for removal @34*
Actual Final Gravity 1.012
ABV 6.33%
30.8 IBU's
17.5 SRM
11gallons
17.6 lbs. Maris Otter Malt
2.20 lbs. 60 lovibond crystal malt
2.20 lbs. wheat malt
.28 lbs. chocolate malt
11.00 sugar pumkin meat
Styrian Goldings VS 4.4 alpha 2.25 oz. 60 min.
Fuggles 4.4 Alpha 2.25 oz. 30 min.
protein rest @122* for 30min
Sacc rest @154* for 80min
90 min boil
Wyeast Labs #1214 Belgian Ale yeast
Primary 12 days @66*
Secondary 8days @66*
--------ADD SPICES AT THIS POINT------------
steep the following in 8oz of high quality vodka or rum for 3 days:
allspice 1 tsp
nutmeg 1 tsp
ground cinnamon (not sugared) 1 tsp
8 whole cloves
1, 6" long organic vanilla bean broken
remove cloves, vanilla bean fragments from vodka/rum
pitch spiced mixture in keg.
lagering to create chill haze for removal @34*