Geoff Humphrey's BrewBlog > BrewBlogs > The Number 23 [{"NAME":"Specialty Beer","VERSION":"1","CATEGORY":"Specialty Beer","CATEGORY_NUMBER":"23","STYLE_LETTER":"A","STYLE_GUIDE":"BJCP 2008","TYPE":"","OG_MIN":"","OG_MAX":"","FG_MIN":"","FG_MAX":"","IBU_MIN":"","IBU_MAX":"","ABV_MIN":"","ABV_MAX":"","COLOR_FORMULA":"SRM","COLOR_MIN":"","COLOR_MAX":"","INFO":"A harmonious marriage of ingredients, processes and beer. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and harmony of the resulting combination. The overall uniqueness of the process, ingredients used, and creativity should be considered. The overall rating of the beer depends heavily on the inherently subjective assessment of distinctiveness and drinkability. Entry Instructions: The brewer must specify the experimental nature of the beer (e.g., the type of special ingredients used, process utilized, or historical style being brewed), or why the beer doesn’t fit into an established style."}]

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

Color:

31.2SRM

IBU:

36.2

BU/GU:

0.52

ABV:

7.1%

ABW:

6.2%

Calories:

227 12 oz

Fermentables

Amount	Fermentable	% of Grist
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	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

The Number 23

Specialty BeerBJCP 2008 – 23A