Brewing Method: All Grain
Yeast: Wyeast 3787
Yeast Starter: 1 qt
Batch Size: 5 gallons
Original Gravity: 1.098
Final Gravity: 1.018
Alcohol Content: %
Total Grains: 13.5
Color:
Extract Efficiency: 80 %
Hop IBU's: 21.5
Boiling Time: 90 minutes
Primary Fermentation: 2 weeks @ 66f
Secondary Fermentation: 3 months
Additional Fermentation:

Grain Bill:

10 lbs 2 row
2 lbs pale malt
.5 lb carapils
1 lb wheat
1.5 lbs Belgian light candi sugar
1 lb honey

Hop Bill:

1.5 oz Hallertauer 4.2% 60 minutes
.3 oz Styrian Golding 3.8% end of boil

Mash Schedule:

30 minutes @ 132
30 minutes @ 151
drained 1.5 gallons boiled returned for mashout.

Brewers Notes:

Used lactic acid to reduce ph of water to between 4.1 and 4.3.
After fermentation was complete I chilled the secondary for about 30 days @ around 37 degrees.
The honey and sugar were both added at the beginning of the boil.
Bottled with a fresh pak of 3787 and 3/4 cup of corn sugar.
Very high alcohol, but it was very well balanced and you couldn't detect it.
This beer turned out excellent and was given a 43.3 score in the St. Louis Happy Holiday Homebrew Competition at around 7 months of age.