Inspired by Hair of the Dog's Matt, this heavyweight was brewed using
two Munich malts, two smoked malts, two Belgian candi sugars, and aged
on American heavy toast oak with bourbon and apple Eaux de Vie. 12% ABV
Recipe Specifics
Batch Size (Gal): 6.3
 Total Grain (Lbs): 23.54
Anticipated OG: 1.108
Anticipated SRM: 43.9
Anticipated IBU: 74
Wort Boil Time (mins): 245
Estimated ABV: 11.3%
Grain/Fermentables
56.6% - 14.0 lbs Gambrinus Pale Malt
15.2% - 3.75 lbs Gambrinus 10L Munich
11.1% - 2.75 lbs Gambrinus 30L Munich
4.0% - 1.00 lbs Crisp 77L Crystal Malt
3.2% - 0.8 lbs D2 Candi Syrup
3.2% - 0.8 lbs D1 Candi Syrup
3.0% - 0.75 lbs Crisp 45L Crystal Malt
1.5% - 6 oz. Crisp Chocolate Malt (See Notes Below)
1.0% - 4 oz. Weyerman Smoked Malt
0.5% - 2 oz. Crisp Black Malt (See Notes Below)
0.5% - 2 oz. Simpsons Peated Malt
Hops
28 grams Northern Brewer (9.4% AA, Pellets) @ 95 mins
28 grams Northern Brewer (9.4% AA, Pellets) @ 50 mins
35 grams Styrian Goldings (5.2% AA, Pellets) @ 45 mins
Yeast
Wyeast 1728 Scottish Ale
Water Profile and Additions
Charcoal filtered Seattle water
Mash Additions:
0.5g/g Gypsom, 0.5g/g Baking Soda
Sparge Additions: Adjusted pH down to 5.6 using phosphoric
acid
Boil Additions: 4.5 grams Calcium Chloride, 2.1 grams Epsom
Salt, 1.2 grams NaCl
Mash Schedule
60 minutes @ 157°
20 minutes @ 168°
Sparge with 170° water Post Fermentation I split the batch into two. In one, I added 1 ¼ cups Maker's Mark bourbon and into the other, I added 1 ¼ cups Apple Eau de Vie from Clear Creek Distillery. Both received ½ ounce American Heavy Toast oak cubes which had been soaking in their respective spirits. Final blend is 65% bourbon Matt and 35% Apple Eau de Vie Matt. More details located here. |
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