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 gal	Style: Spice, Herb or Vegetable Beer (30A)
Boil Size: 6.71 gal	Style Guide: BJCP 2015
Color: 51.2 SRM	Equipment: Steve's 8 gallon kettle
Bitterness: 54.0 IBUs	Boil 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 items	Servomyces (Boil 15 min)	Misc	11
1.11 tsp	Irish Moss (Boil 10 min)	Misc	12
6.34 items	Chilis, Dried Japones (Boil 0 min)	Misc	13
3.2 pkgs	Belgian Strong Ale Yeast (White Labs #WLP545)	Yeast	14
2 lbs	Corn Sugar (Dextrose) (0.0 SRM)	Sugar	15
1.59 items	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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