1/2The ingrediants for this I obtained from Sam Adams.They wouldn't give me the grain calculation or the yeast but thanks to a beer recipicater(found on the links section of our page). I think this will be very close to the real thing.This is brewed by means of a decoction mash which took some time. Sam Adams says to let it sit for 40 days before serving but I had to test this after a month to see how it was coming along and WOW!!! :-)
Rest at 122f for 30 min. then pull your first decoction of 40%.Bring this to a boil and add back to main mash to raise temperature to 145f.Rest for 30 mins.Pull a second decoction of 30% bring to a boil and add back to the main mash to raise temp to 155f.Rest for 30min.Pull a third decoction of 30%,bring to a boil,add to mash and let rest for 10 min.This will raise the temp to 168f.Sparge only 3 times.Collect 4 gallons of wort. Boil for 60 min. adding th Hallertaur at the beginning of boil.Boil for 45 min. add the irish moss.Cool and pitch yeast. We mixed this with the hazelnut stout to make a black and tan and it was incredible.
