Saturday, July 23, 2011
Now bring us some figgy pudding...
7 lbs. Maris Otter
.5 lbs. Biscuit Malt
.5 lbs. Amber Malt
.5 lbs. Belgian Dark Candi syrup, 90L (amazing stuff)
Mash at 152° for 45 minutes and then raise to 158° for the last 15
1 oz. Challenger hops (7.7%AA) @90 min
.5 oz. East Kent Goldings (7.2%AA) @15
1.5 lbs dried black mission figs (these were amazingly good)@10
.5 T cinnamon @1
.5 T nutmeg @1
1 T ginger @1
Danstar Nottingham Yeast (no starter made)
OG: 1.096 (oh yeah!)
Also added some French oak to my Belgian Christmas ale today. I've been soaking some oak chips in rum to add to the Figgy Pudding Ale. Delicious!
Additionally, Ryan of Ryan Brews fame (check him out!) has asked me to do a review of the Belgian Table Beer for his blog and the HomebrewTalk recipe database. It is delicious and I am looking forward to giving it a review.