Lynx Country Brewery Vindaloo Spice Beer

Brewer: Paul de Freene
Batch Size: 15.85 gal	Style: Fruit and Spice Beer (29B)
Boil Size: 21.82 gal	Style Guide: BJCP 2015
Color: 44.8 SRM	Equipment: Gysinge
Bitterness: 25.6 IBUs	Boil Time: 60 min
Est OG: 1.068 (16.5° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.015 SG (3.7° P)	Fermentation: Ale, Two Stage
ABV: 7.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
33 lbs 1.11 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	1
3 lbs 4.91 oz	Chocolate Malt (350.0 SRM)	Grain	2
3 lbs 4.91 oz	Caraaroma (Weyermann) (178.0 SRM)	Grain	3
2 lbs 3.27 oz	Candi Sugar, Dark (275.0 SRM)	Sugar	4
1.76 oz	East Kent Goldings (EKG) [5.0%] - Boil 60 min	Hops	5
1.76 oz	Centennial [10.0%] - Boil 20 min	Hops	6
1.76 oz	East Kent Goldings (EKG) [5.0%] - Boil 15 min	Hops	7
1.00 tsp	Irish Moss (Boil 10 min)	Misc	8
3.00 g	Cinnamon Stick (Boil 5 min)	Misc	9
20.00 g	Orange Peel, Bitter (Boil 5 min)	Misc	10
3.0 pkgs	Abbey IV Ale Yeast (White Labs #WLP540)	Yeast	11
150.00 g	Raisins (Secondary 7 days)	Misc	12
1.59 oz	Centennial [10.0%] - Dry Hop 7 days	Hops	13
1.76 oz	East Kent Goldings (EKG) [5.0%] - Dry Hop 7 days	Hops	14

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