Well, I've got the supplies, my yeast starter is going strong in the basement (fornicating away...good little guys). This so far has been the most expensive all grain brew to date (and most ambitous) totalling in at over $70 
. I've stopped publishing my recipies but to give you an idea, I'll be using 16 pounds of grain, a half a pound of dark dry malt extract (only because I have it laying around) and two pounds of Belgian Dark Candi Sugar.
90 minute mash @ 145F, 90 minute boil, ferment at 67F for a day or two then bring it up to 70F for two weeks, then let it drop down to 65F, rack it into a secondary and let sit for another two weeks, bottle and let age. Pics to come tomarrow or the next day (I'll be brewing this tomarrow).
IF everything goes according to plan, I'm going to have a starting gravity of around 1.100 and a finishing abv of 10%+.
. I've stopped publishing my recipies but to give you an idea, I'll be using 16 pounds of grain, a half a pound of dark dry malt extract (only because I have it laying around) and two pounds of Belgian Dark Candi Sugar.90 minute mash @ 145F, 90 minute boil, ferment at 67F for a day or two then bring it up to 70F for two weeks, then let it drop down to 65F, rack it into a secondary and let sit for another two weeks, bottle and let age. Pics to come tomarrow or the next day (I'll be brewing this tomarrow).
IF everything goes according to plan, I'm going to have a starting gravity of around 1.100 and a finishing abv of 10%+.
