Brew Date
January 24, 2009
Attenuation
84.8% apparent
69.6% real
Fermentables
American Pale Malt (2-Row)
7.70 lbs|56.5%
Info
Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.
Info
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.
Info
Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.
Info
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
German Carafa III De-Husked Malt
Wyermann0.13 lbs|1%
Info
De-husked for a less bitter taste. Great for use in Dark beers, Stouts, Altbier, and Bockbier. The unique de-husked barley adds aroma, color and body, with a milder smoother flavor that can be achieved with whole grains.
Info
For rauchbier, kellerbier, smoked porters, Scottish ales and barleywines.
Hops
0.65 oz
Magnum 13.6%
60 min Boil
0.50 oz
Willamette 4.0%
20 min Boil
0.50 oz
Willamette 4.0%
5 min Boil
Non-Fermentables
6 oz.
Golden Raisins Other
Fermentation and Aging
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
