Rabbit's Foot HEL Recipe

[Shattheproducer]

/Rabbit's Foot Meadery - Hel - 5 Gal //Saison/ / /

*/Type/*/*:*/ All Grain
*/Date/*/*:*/ 2/3/2008
*/Batch Size/:* 5.00 gal
*/Brewer/:* Michael Faul
*/Boil Size/*/*:*/ 5.72 gal *//*
*/Boil Time/:* 60 min *//*

*Ingredients*

Amount Item Type % or IBU
5.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 32.3 %
3.00 lb Caravienne Malt (22.0 SRM) Grain 19.4 %
1.00 lb Amber Malt (22.0 SRM) Grain 6.5 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 6.5 %
1.00 oz Hallertauer Hersbrucker [4.00%] (45 min) Hops 12.0 IBU
1.14 oz Saaz [4.00%] (10 min) (First Wort Hop) Hops 5.9 IBU
1.00 oz Coriander Seed (Boil 5.0 min) Misc
1.00 oz Irish Moss (Boil 10.0 min) Misc
1.00 oz Orange Peel, Sweet (Boil 5.0 min) Misc
5.00 lb Honey - Wildflower/orange blossom (1.0 SRM) Sugar 32.3 %
0.50 lb Candi Sugar, Amber (75.0 SRM) Sugar 3.2 %

*Beer Profile*

*/Est Original Gravity/:* 1.099 SG

*/Measured Original Gravity/:* 1.097 SG
/*Est Final Gravity:*/ 1.025 SG */Measured Final Gravity/:* 1.024 SG
*/Estimated Alcohol by Vol/*/*:*/ 9.7 % /*Actual Alcohol by Vol:*/ 9.6 %
/*Bitterness:*/ 17.9 IBU */Calories/*/*:*/ 455 cal/pint
/*Est Color:*/ 16.9 SRM */Color/:*


*Mash Profile*

*/Mash Name/:* My Mash */Total Grain Weight/:* 10.00 lb
*/Sparge Water/:* 6.92 gal */Grain Temperature/:* 72.0 F
*/Sparge Temperature/:* 168.0 F */TunTemperature/:* 72.0 F

*/Mash PH/:* 5.4 PH

*/Mash Notes: /*

*Carbonation and Storage*

*/Carbonation Type/:* Corn Sugar */Volumes of CO2/:* 2.4
*/Pressure/Weight/:* 3.8 oz */Carbonation Used/:* -
*/Keg/Bottling Temperature/:* 60.0 F */Age for/:* 28.0 days
*/Storage Temperature/:* 52.0 F

*Notes*

Use your standard single stage mash procedure. Once you have sparged and recovered the wort turn up heat to achieve boil Add bittering hops set timer for 55 minutes. After 45 minutes.
Add Irish Moss and Candi Sugar
Set timer for 15 minutes. After 15 minutes Add Aroma hops, (cracked) Corriander, and Orange Peel set timer for 2 minutes.
Flame out.
Add honey. Dissolve.
Whirlpool or settle.
Chill & aerate
Pitch Yeast (saison)
Ferment for 24 hours at 75F
Ferment until 70% add secondary yeast (Belgian strong ale) Ferment until dry.

[Sent From My iPhone]

Shat, you rock. I don't know why everyone thinks you're a lazy douche

[boobookittyfuk]

/Rabbit's Foot Meadery - Hel - 5 Gal //Saison/ / /


1.14 oz Saaz [4.00%] (10 min) (First Wort Hop) Hops 5.9 IBU

does this mean to add the saaz hops during wort collection, remove them before the boil begins, and then add them back at 10 min left in boil?

or add them for 10 min while collecting wort, then remove them?

I'm a little confused here.

This recipe does seem pretty awesome. I may give it a try too! Or something similar to it anyway. Everyone could use an extra batch of 10% abv brew lying around.

[mykafone]

Way to go Shat! Youre a MÁN.

[MegaSchwiller]

thanks for getting this posted -- I'm brewing this shit on monday

[Petedadink]

It is a worthwhile brew to make. Im doing one after my next planned beers.

[rpheld]

Shat,
What's the mash temp supposed to be at? 147? 148F? What are we shooting for here? Should I just dip my sack until it becomes unbearable?

[brewjester]

SWEET! Can't wait to try this recipe! Shat, you're the MAN!!! Thanks to you and Mike for the recipe.
Jeremy