Friday, December 11, 2009

Terry Hawbaker's Recipe

"I just had to do something different this year instead of the same old cinnamon/ginger/christmas spice crap... did I say crap I meant beer" - Terry Hawbaker

CHOCOLATE-CHILE-CHRISTMAS-THINGY

Recipe Specifics
----------------
Batch Size (Gal): 5.00
Total Grain (Lbs): 20.60
Anticipated OG: 1.103
Anticipated SRM: 27.2
Anticipated IBU: 21.4
Brewhouse Efficiency: 68 %
Wort Boil Time: 90 Minutes

Grain/Sugar
------------
82.5% - 17.00 lbs. Pale Malt
4.9% - 1.00 lbs. Munich Malt
2.4% - 0.50 lbs. Crystal 90L
1.2% - 0.25 lbs. Carafa III
1.2% - 0.25 lbs. Crystal 60L
7.8% - 1.60 lbs. D2 Candi Syrup

Hops
------
1.50 oz. East Kent Goldings Pellet (5.00% AA) @ 90 min.

Extras
-------
0.25 Tsp Yeast Nutrient @ 15 min.
1-1.5 Diced Chocolate Habereros 7 days
8 oz French Cocoa Nibs 7 days

Yeast
-----
White Labs WLP510 Bastogne Belgian Ale Yeast

Mash Schedule
-------------
Sacch Rest 60 min @ 149

Notes
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Place cocoa nibs and habeneros in a straining bag and leave them in contact with the beer for 1 week in secondary right before bottling/kegging.

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