une beurre, garçon|
I know all you ratebeerers lov
Infusion mash 60mins at 66ºC (152F)|
Take a bit over a litre (or about 5% of the boil volume) of the wort out and boil it down for half an hour to caramelise it while the rest of the wort gets to the boil.
Add it back in and boil the whole thing for 100mins, adding hops from the Tminus 60min mark.
Ferment at 19ºC with equal amounts of slurry of WLP011 and WLP800. Gradually cool it down to around the 13ºC mark as fermentation slows and then rack and gradually lower it to lagering temp, then lager it for a month.
Bottle and age and enjoy a raisiny, malty, spicy, sweet bière de garde.
OG 1072, FG 1017, ABV=~7.4%, 35IBU, 16SRM.