Instructions: Heat 14 quarts of mash water to 135 degrees. Mash-in for 3 minutes.

Adjust pH to about 5.3. Protein rest for 30 minutes for 131-128 degrees.

Conversion of about 2 hours at 150-141 degrees. Mash-out for 5 minutes at 168 degrees. Sparge with 5.5 gallons at 168-165 degrees. Boil 2 hours.

Add boiling hops at 60 mins and finish hops at end of boil. Chill.

Pitch yeast. The only substantial change Id make to the hopping is to dry-hop rather than finish-hop, using the same quantities of the same varie ties. After three weeks of fascinating fermentation, a strong beer was pro- duced that was intriguingly complex and true to type. After a few months in the bottle it acquired a strong banana-ester component in the nose that priming with corn sugar rather than DME might have ameliorated. Good stuff, IMHO.

Original Gravity: 1.078

Final Gravity: 1.013 Primary Ferment:
3 weeks Secondary Ferment: 5 days

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.