Ingredients
Amount |
Name |
Type |
# |
5.02 gal |
Bristol |
Water |
1 |
5.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
7 lbs 11.46 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
3 |
6 lbs 9.82 oz |
Smoked Malt (9.0 SRM) |
Grain |
4 |
1 lbs 1.64 oz |
Carafa III (525.0 SRM) |
Grain |
5 |
12.14 oz |
Aromatic Malt (26.0 SRM) |
Grain |
6 |
4.80 oz |
Chocolate Malt (350.0 SRM) |
Grain |
7 |
2.47 oz |
Fuggles [4.5%] - First Wort |
Hops |
8 |
1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
9 |
1.06 oz |
Fuggles [4.5%] - Boil 10 min |
Hops |
10 |
1.0 pkgs |
Super High Gravity Ale (White Labs #WLP099) |
Yeast |
11 |
1.0 pkgs |
Brettanomyces Bruxellensis (White Labs #WLP650) |
Yeast |
12 |
Great!![](https://beersmithrecipes.com/images/star50.png)
by stevecrawshawI really love this beer. The combination of oak, smoke and brett works wonders. Placed 4th in this category at 2013 UK NHBC. Oaked for 2 weeks after primary with a sterile slab of US white oak. Bretted with the dregs of an orval bottle. Leave it for 8 months. Lush.