#145FEBRUARY 2014
AB:16 Download BeerXML
THIS BEER IS
On the nose, clove and nutmeg, cafe au lait, subtle dark fruit notes, and hints of candied lemon peel. On the palate, smooth & fruity espresso, milk chocolate, and warm brandy-soaked currants are in the middle of a high-class dance-off against the spicy and peppery Belgian character. The overall impression evokes malt loaf or ginger cake.
BASICS
| VOLUME | 20L | 5.3gal |
| BOIL VOLUME | 25L | 6.6gal |
| ABV | 10.6% | |
| Target FG | 1012.0 | |
| Target OG | 1090.0 | |
| EBC | 30.0 | |
| SRM | 15.0 | |
| PH | 4.4 | |
| ATTENUATION LEVEL | 86.67% |
METHOD/TIMINGS
MASH TEMP
| 65°C | 149°F | 75mins |
FERMENTATION
| 21°C | 70°F |
TWIST
| Raisins | 90.0g | End |
| Dark sugar | 140.0g | End |
| Coffee Beans | 250.0g | FV |
INGREDIENTS
MALT
| Extra Pale | 7.75kg | 17.1lbs |
| Wheat | 0.50kg | 1.1lbs |
| Munich | 0.50kg | 1.1lbs |
| Crystal 150 | 0.38kg | 0.8lbs |
| Chocolate | 0.13kg | 0.3lbs |
HOPS
| (g) | Add | Attribute | |
|---|---|---|---|
| Waimea | 15.0g | Start | Bitter |
| Saaz | 12.5g | Middle | Flavour |
| Fuggles | 12.5g | Middle | Flavour |
YEAST
- Wyeast 3787 - Trappist High Gravity
FOOD Pairing
- Roasted duck
- Gorgonzola and rye nut bread with smoked honey ham
- Raspberry coffee cheesecake
BREWER'S TIP
For the traditional cellering, age this beer in vessel or bottle for 2 - 3 months at cellar temperature.