Brewing Method: All Grain
Yeast: Wyeast #1388
Yeast Starter: one liter
Batch Size: 5 U.S. Gallons
Original Gravity: 1.110
Final Gravity: 1.020
Alcohol Content: %
Total Grains: 14 pounds
Color:
Extract Efficiency: 77 %
Hop IBU's: 8
Boiling Time: one hour
Primary Fermentation: four days at 67 deg F
Secondary Fermentation: ten days at 67 deg F
Additional Fermentation: condition in kegs or bottles at least one month

Grain Bill:

12 pounds six row pale
2 pounds cara-pils
2 pounds crystal

Hop Bill:

1 ounce Hallertauer Herbsbrucker 5.5%AAU at boil start
1 ounce Hallertauer Herbsbrucker 5.5%AAU at half hour point

Mash Schedule:

122 deg F protein rest for one hour
155 deg F for one hour
Mash out

Brewers Notes:

Add three heaping tablespoons of Garam Masala spice mix at the end of boil. Garam Masala is a mixture of Cumin, Coriander, Cinnamon, Cardamom, Cloves and Bay leaves. Why did they have to fuck it up and add a B word?...we could just call it the five C's!!!!!!!.....anyway....when racking to secondary, take a taste. If its not spicey enough for you, you can just add some more Garam Masala by placing it in a cup or so of boiled water. Remember that the spice will mellow somewhat with age, so be gutsy here!!! Some bitter orange may be to your liking too. Thats why spiced beers are so cool, you make it like YOU like it. The fruity character of Wyeast 1388 compliments the spice and the spicey flavors imparted by the Hallertauer Herbsbrucker. Enjoy.