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Style:

Category:	Specialty Beer
Number:	23A

A harmonious marriage of ingredients, processes and beer. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and harmony of the resulting combination. The overall uniqueness of the process, ingredients used, and creativity should be considered. The overall rating of the beer depends heavily on the inherently subjective assessment of distinctiveness and drinkability.

Commercial Examples: Bell’s Rye Stout, Bell’s Eccentric Ale, Samuel Adams Triple Bock and Utopias, Hair of the Dog Adam, Great Alba Scots Pine, Tommyknocker Maple Nut Brown Ale, Great Divide Bee Sting Honey Ale, Stoudt’s Honey Double Mai Bock, Rogue Dad’s Little Helper, Rogue Honey Cream Ale, Dogfish Head India Brown Ale, Zum Uerige Sticke and Doppel Sticke Altbier, Yards Brewing Company General Washington Tavern Porter, Rauchenfels Steinbier, Odells 90 Shilling Ale, Bear Republic Red Rocket Ale, Stone Arrogant Bastard.

OG	FG	ABV	Bitterness	Color (SRM/EBC)
Varies	Varies	Varies	Varies	Varies

Click for more information about Specialty Beer from the BJCP website.

Yield:

10 gallons

Color (SRM/EBC):

67.4/132.8

Bitterness (Calc):

33.4 IBU

BU/GU:

0.48

Calories:

227 (12 ounces)

ABV:

8%

ABW:

6.2%

OG:	1.070
OG (Plato):	17.06° P
FG:	1.010
FG (Plato):	2.56° P
Real Extract:	5.18° P
App. Atten.:	85%
Real Atten.:	69.6%

Method:	All Grain
Source:	Geoff Humphrey

8.00 pounds

Belgian Plisen Malt

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.

56.4% of grist

1.61 pounds

American Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

11.3% of grist

1.94 pounds

British Roasted Barley

Color (L):	500 °L
Info/Use:	Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.

13.7% of grist

1.19 pounds

German Light Munich Malt

Color (L):	5-6 °L
Info/Use:	For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.

8.4% of grist

0.99 pounds

German Wheat Malt Light

Color (L):	1.5-2 °L
Info/Use:	Typical top fermented aroma; for wheat beers.

7% of grist

0.24 pounds

German Carafa III De-Husked Malt

Color (L):	650-750 °L
Info/Use:	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.

1.7% of grist

0.11 pounds

Crystal Malt 80L

Color (L):	80 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. For porters and stouts

0.8% of grist

0.11 pounds

German Melanoidin Malt

Color (L):	23-31 °L
Info/Use:	For amber lagers and ales, dark lagers and ales, Scottish & red ales. Imparts a reddish hue.

0.8% of grist

14.19 pounds

Total Grain Weight

0% of grist

0.64 pounds	Turinado Sugar
0.55 pounds	Dextrose (Corn Sugar)
0.35 pounds	Honey

1

Gypsum (Calcium Sulfate) @ 60 minutes

0.55 ounces

Nugget

Region:	United States
AAU Range:	12 - 14%
Notes:	Heavy, spicy, herbal aroma, strong bittering hop.
Typical Use:	Bittering, aroma.
Substitution:	Chinook
Example:	ESB, Lager, Ale; Sierra Nevada Porter, Sierra Nevada Bigfoot Ale, Anderson Valley ESB

13.00% Pellets @ 60 minutes
Type: Bittering
Use: Boil

7.2 AAUs

1.10 ounces

Fuggle

Region:	United Kingdom, United States
AAU Range:	3 - 5%
Notes:	Mild, soft, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	East Kent Goldings, Willamette
Example:	English-style Ale, American Ale, ESB, Lager; Samuel Smith's Pale Ale, Old Peculier, Thomas Hardy's Ale; English ales

5.00% Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Boil

5.5 AAUs

White Labs Belgian Ale — Liquid — 528.3

White Labs Belgian Ale — Liquid — 528.3

Primary:	7 days @ 68° F
Secondary:	7 days @ 68° F
Age:	42 days @ 55° F

<p>.15 American oak and .15 French Oak</p><p>The oak cubes are boiled for 30 seconds in the microwave to pull out some of the flavor and aromatics, also to soften the oak flavor. Pour off the water and add just the oak cubes. Let sit for 6 months on oak cubes in secondary.</p><p>Yeast  can be from a Jolly Pumpkin beer or add WLP 550 to primary and the following Wyeast to secondary:<br />5112 - Brettanomyces bruxellensis<br />5335 - Lactobacillus<br />5526 - Brettanomyces lambicus</p><p>Alternatively, ferment with a WLP002 (English Ale) yeast for a more straight-forward stout.</p>

.15 American oak and .15 French OakThe oak cubes are boiled for 30 seconds in the microwave to pull out some of the flavor and aromatics, also to soften the oak flavor. Pour off the water and add just the oak cubes. Let sit for 6 months on oak cubes in secondary.Yeast  can be from a Jolly Pumpkin beer or add WLP 550 to primary and the following Wyeast to secondary: 5112 - Brettanomyces bruxellensis 5335 - Lactobacillus 5526 - Brettanomyces lambicusAlternatively, ferment with a WLP002 (English Ale) yeast for a more straight-forward stout.

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