Specialty Beer
BJCP 2008 – 23A
Batch #:
2008-03
Brew Date:
January 24, 2009
Statistics
OG:
1.070 17.1° P
FG:
1.010 2.6° P
Real Extract:
5.2° P
Attenuation:
84.8% Apparent
69.6% Real
69.6% Real
Color:
31.2SRM
IBU:
36.2
BU/GU:
0.52
ABV:
7.1%
ABW:
6.2%
Calories:
227 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 7.70 pounds | American Pale Malt (2-Row) | 56.5% |
| 3.00 pounds | German CaraMunich Malt I | 22% |
| 0.30 pounds | Belgian Special B Malt | 2.2% |
| 0.50 pounds | American Chocolate Malt | 3.7% |
| 0.13 pounds | German Carafa III De-Husked Malt Wyermann | 1% |
| 0.50 pounds | German Rauch Smoked Malt | 3.7% |
| 1.50 pounds | Maple Syrup (Dark) | 11% |
| 13.63 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.65 ounces | Magnum | 60 minutes | Boil | Pellets | 13.6% | |
| 0.50 ounces | Willamette | 20 minutes | Boil | Pellets | 4.0% | |
| 0.50 ounces | Willamette | 5 minutes | Boil | Pellets | 4.0% | |
| 1.65 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 6 oz. | Golden Raisins | Other | 15 minutes | |
| 1 stick | Cinnamon | Other | minutes | |
| 1 oz. | Vanilla | Other | minutes |
Fermentation and Aging
Primary:
7 days @ 68° F
Secondary:
21 days @ 68° F
Age:
28 days @ 68° F
General Info
Soak French oak chips in brandy or whiskey. Add to secondary.
The name refers to the 23 Enigma.
Base wort provided by the Rockyard Brewing company for a club contest similar to Iron Brewer (Sept/Oct issue of Zymurgy), but only for specialty beers. The base wort was the second runnings of a Double Red. Starting gravity: 1.050.
This will be the first in a series of "The Number 23" beers - those that are experimental in nature.
This one, however, needs a bit of time to overcome the brandy-like qualtiy.
Procedure
- 90 minute boil
- Add hops at indicated times
- Macerate raisins in brandy or whiskey for 24 hours, whirling in a food processor until a consistency of a paste is achieved; add paste to boil at indicated time
- Add maple syrup at 5 minutes to the end of the boil
- Cool and add yeast
- Ferment warm in primary for 7-14 days (this yeast needs time to work)
- Rack to secondary over the oak chips; add vanilla and cinnamon
- Taste after three weeks; add more vanilla or cinnamon at bottling/kegging if needed
