Lost Abbey Track #8 BrewEasy
All Grain Recipe
Submitted By: smkranz (Shared)
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|Brewer: Steve Kranz & Eric Lyons|| |
|Batch Size: 11.00 gal||Style: Spice, Herb or Vegetable Beer (30A)|
|Boil Size: 15.01 gal||Style Guide: BJCP 2015|
|Color: 42.0 SRM||Equipment: Steve's BrewEasy 15/20|
|Bitterness: 27.2 IBUs||Boil Time: 90 min|
|Est OG: 1.092 (22.1° P)||Mash Profile: BIAB, Light Body|
|Est FG: 1.006 SG (1.5° P)||Fermentation: Belgian Step (Warm)|
|ABV: 11.5%||Taste Rating: 30.0|
||Raisins (15.0 SRM)
||Pilsner (2 Row) Bel (2.0 SRM)
|2 lbs 7.10 oz
||Caramel Malt - 80L 6-Row (Briess) (80.0 SRM)
|2 lbs 0.58 oz
||Crystal Extra Dark - 120L (Crisp) (120.0 SRM)
|1 lbs 10.10 oz
||Caramel Wheat Malt (46.0 SRM)
|1 lbs 3.55 oz
||Chocolate (Crisp) (630.0 SRM)
|1 lbs 3.55 oz
||Special B Malt (180.0 SRM)
||Magnum U.S. Pellet [14.7%] - Boil 60 min
||Servomyces (Boil 15 min)
||Irish Moss (Boil 10 min)
||Chilis, Dried Japones (Boil 0 min)
||Belgian Strong Ale Yeast (White Labs #WLP545)
|3 lbs 3.20 oz
||Corn Sugar (Dextrose) (0.0 SRM)
||American Oak Infusion Spirals (Secondary 7 days)
||Cinnamon Stick (Secondary 1 weeks)
Taste NotesColor is spot-on compared with a bottle of Track #8.
Aroma is cinnamon up front, and sweet malt. Flavor is dark & sweet with cinnamon and a subtle peppery finish.
NotesThere is not much available information about this beer. The bottle says 13.7% abv., brewed with raisins, aged in bourbon barrels with cinnamon and dried chilies. That’s it.
Water is Westminster municipal water, charcoal-filtered, and 10 gallons of distilled water.
Recipe as originally built has 2.5 lbs of light dry malt extract. Due to circumstances during the boil which involved alcohol, I forgot to add the dry malt extract. Also, our final volume was a little high, because the boil was not as vigorous as it should have been. So overall the beer has a lower gravity than planned.
Raisins chopped, then flamed with torch to caramelize, and added to kettle at flameout. While flaming, keep turning them to keep from burning/scorching. This is a job for two people.
Dextrose was added to primary fermenter after 4 days of vigorous activity; spread out in even amounts over days 4-6-8.
Cinnamon and chilis in seconary.
Oak spirals soaked in Woodford Reserve whiskey in hydrometer jars for over 4 weeks. Guessing on quantities. I plan to use the oak spirals in secondary, and reserve the left-over liquid for possible taste adjustments.
On 10/7/16, my half of the beer was racked off yeast, and received:
2 - oak spirals which had been soaked in Woodford Reserve bourbon;
3 - whole cinnamon sticks
12 - dried chili peppers broken into halve
After 24 hours, a distinct cinnamon aroma and flavor were already detectable. There is also a faint pepper hint on the back of my tongue a few minutes after tasting, but I can’t tell whether that is from the cinnamon or the chilies. Not getting any of the oak or bourbon character but it’s only been a day. Removed the cinnamon, and left the chilies in for another 2 days.
I decided against adding any of the left-over spirits from soaking the oak spirals. There isn’t a distinct wood or bourbon character to the beer’s flavor, as the spirals were only in for 9 days. But I think it’s there in the composite flavor profile.
Kegged on 10/16/16.
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