Lost Abbey Track #8 v.4 Scaled

All Grain Recipe

Submitted By: smkranz (Shared)
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Brewer: Steve Kranz
Batch Size: 5.00 galStyle: Spice, Herb or Vegetable Beer (30A)
Boil Size: 6.71 galStyle Guide: BJCP 2015
Color: 51.2 SRMEquipment: Steve's 8 gallon kettle
Bitterness: 54.0 IBUsBoil Time: 90 min
Est OG: 1.098 (23.3° P)Mash Profile: BIAB, Light Body
Est FG: 1.005 SG (1.3° P)Fermentation: Belgian Step (Warm)
ABV: 12.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.23 gal Distilled Water Water 1
10 lbs 11.67 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 2
1 lbs 5.96 oz Caramel Malt - 80L 6-Row (Briess) (80.0 SRM) Grain 3
1 lbs 2.30 oz Crystal Extra Dark - 120L (Crisp) (120.0 SRM) Grain 4
14.66 oz Caramel Wheat Malt (46.0 SRM) Grain 5
10.98 oz Chocolate (Crisp) (630.0 SRM) Grain 6
10.98 oz Special B Malt (180.0 SRM) Grain 7
0.52 oz Cascade Leaf [5.0%] - Boil 60 min Hops 8
0.52 oz Columbus Leaf [13.0%] - Boil 60 min Hops 9
0.52 oz Magnum U.S. Pellet [14.7%] - Boil 60 min Hops 10
2.11 Servomyces (Boil 15 min) Misc 11
1.11 tsp Irish Moss (Boil 10 min) Misc 12
6.34 Chilis, Dried Japones (Boil 0 min) Misc 13
3 pkgs Belgian Strong Ale Yeast (White Labs #WLP545) Yeast 14
2 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 15
1.59 Cinnamon Stick (Secondary 1 weeks) Misc 16

Notes

There 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, plus 8 gallons of distilled water. Raisins chopped, then broiled to caramelize, and added to kettle at flameout. Dextrose was added to primary fermenter after 2 (1 lb.), 3 (1 lb.), and 4 days (2 lbs.). 4/7/17 - FG 1.012. Beer has a slightly bitter finish, and has a dark-sugar background flavor similar to molasses. After primary is done, I’ll transfer the beer into a new bourbon barrel. Thereafter, will add chilis and cinnamon into a tertiary fermenter.

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