Yams in the mash, yams in the boil. This Belgian strong ale was
fermented with the Bruery's house strain of yeast, boiled with
Thanksgiving dessert spices, and aged on American oak and Costa Rican
rum. 11.5% ABV
Recipe Specifics
---------------------
Batch Size (Gal): 6.0
Total Grain (Lbs): 13.5
Anticipated SRM: 16.6
Anticipated IBUs: 23
Wort Boil Time: 150
ABV (after rum additions): 11.2%
Grain/Fermentables
---------------------------
51.1% - 9.0 lbs Domestic 2-Row
22.7% - 4 lbs Munich Malt
22.7% - 4 lbs Cooked Yams
2.8% - ½ lb CaraMunich
0.7% - 2 oz. Dark Molasses
Hops/Boil Spices
---------
65 grams Libery (pellets, 3.0% AA) @ 60 minutes
1 ½ grams Allspice, freshly ground @ 2 minutes
¾ gram Cinnamon stick, broken into small pieces @ 2 minutes ¾ gram Nutmeg, freshly grated @ 2 minutes 1 Tahitian Vanilla Bean, split and seeded @ 2 minutes Post Boil Flavor Additions
--------- ½ oz French Med + oak cubes (Added at beginning of primary fermentation) 9 rum-soaked cubes of American Medium oak (At secondary) 6 rum-soaked cubes of American Medium + oak (At secondary) ¼ cp of Ron Centenario Añejo Especial Rum that oak had been soaking in plus ¾ cup fresh Ron Centenario Añejo Especial Rum (At secondary) 1 ½ cups Captain Morgan Rum (At Tertiary) 1 cup Ron Centenario Conmemorativo rum (At Tertiary) ¾ cup Ron Centenario Añejo Especial Rum (At Tertiary) 
Yeast
---------------
Bruery house strain – cultured from a bottle of Orchard White
Water Profile and Additions
------------------------------------
Charcoal filtered Seattle water
Mash Additions: 0.1 gram/gallon baking soda
Boil Additions: 1.2 g/g Calcium Chloride, 0.25 g/g Epsom Salt, 0.2 g/g table salt.
Mash Schedule
--------------------
15 minutes @ 135°
60 minutes @ 151°
20 minutes @ 168°
Sparge with 170° Water |
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