Northern Brewer Amber LME 6 lb - 60 min.
Northern Brewer Munich LME 6 lb - 45 min.
Hard Dark Belgian Candi sugar 1 lb. - 30 min.
Lyle’s golden syrup - 15 min.
2 packets dried wine yeast as nutrient - 15 min.
Whirflock tablet - 15 min.
Steeping grains 45 min. at 155 degrees straight in 8 qt.pot with 6 qts. water and poured through colander into full boil 32 qt. pot with 5 gallons of boiling water
Belgian aromatic malt 0.25 lb
CaraMunich 0.50 lb
Munich (German) 2.00 lb
Special B 0.50 lb
Torrified wheat 0.50 lb. as adjunct
Hallertauer (Germany) 1.00 oz pellet - 60 min.
Styrian Golding (Slovenia) 1.00 oz pellet - 30 min.
White Labs WLP500 3L starter
Give 4 days advance starting 1l and step up twice into 2L flask. Can cold crash in fridge night before brew day after action stops and decant wort but I threw it all in since my yeast was still in suspension. Pitched at room temps. Wort at room temps.
OG was 1.111
I got this recipe from homebrewtalk and tweaked a bit by addding the full 6 lbs. of Amber and doing dark rock candi instead of syrup (made that booboo). I would do syrup if I’d do it again and throw it in at flameout. Maybe dark 90.