Recipes

After having some Weyerbacher Tiny, I was feeling inspired...

Belgian Imperial Stout
5 gallon batch

13 lbs Belgian 2-row
2 lbs Crystal 60L
7 oz CaraMunich
8 oz CaraBelge
12 oz Chocolate Malt
13 oz Special B

Mashed in at 152F for 65 minutes.  Sparged with 3 gallons at 170F.  Preboil volume of about 6 gallons.

1 oz Simcoe (whole leaf) 60 mins in boil
1 oz Brewers Gold (pellet) 60 mins in boil

2 vials of WLP530 Abbey Ale Yeast
OG 1.104

BFM v2 (Partial Mash)
3 gallon batch

Grains and Fermentables
8 oz Black Patent
8 oz Roasted Barley
8 oz Special B
12.3 oz Chocolate Malt
1 lb Crystal 20L
1 lb Crystal 60L
1 lb Amber DME
3 lbs Pale DME
3.3 lbs Pale LME

Hops
1 oz Centennial (pellet) 60 mins in boil
1 oz Chinook (pellet) 45 mins in boil
0.5 oz East Kent Goldings 10 mins in boil
0.5 oz Willamette at Flame Out

Yeast
2 vials of WLP001 California Ale Yeast