11-11-11

Sugar = Lyle's black treacle
Yeast: WLP004 + WYEAST 5526 BRETT LAMB
Oak cubes in secondary

Skal man ha starter på denne?

https://www.homebrewtalk.com/forum/threads/11-11-11-gun-stock-ale-old-ale-official-recipe.197241/

Recipe Type: All Grain
Yeast: Wyeast 9097-PC Old Ale Blend
Yeast Starter: yes
Batch Size (Gallons): 5
Original Gravity: 1.078
Final Gravity: 1.016
Boiling Time (Minutes): See notes
IBU: 57
Color: 15 SRM
Primary Fermentation (# of Days & Temp): 1 month
Secondary Fermentation (# of Days & Temp): 8+ months
Tasting Notes: Rich malt with subtle oak. Aged flavors with brett producing leather and sherry
Fist Runnings Boil: 2 US gals (reduced to 1-2 quarts of syrup)
Wort Volume Before Boil: 7.00 US gals (containing the reduced syrup)
Total Runnings: 9 US gals
Wort Volume Before Boil: 7.00 US gals
Wort Volume After Boil: 6.00 US gals
Volume Transferred: 5.80 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.80 US gals
Final Batch Volume: 5.00 US gals
Expected Pre-Boil Gravity: 1.065 SG
Expected OG: 1.078 SG
Expected FG: 1.016 SG
Expected ABV: 8.4 %
Expected ABW: 6.5 %
Expected IBU (using Tinseth): 57.0
Expected Color: 13.6 SRM
Apparent Attenuation: 78.7 %
Mash Efficiency: 77.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 68 degF

Fermentables
UK Pale Ale Malt 14lb 8oz (87.9 %) In Mash/Steeped
UK Amber Malt 12.00 oz (4.5 %) In Mash/Steeped
UK Brown Malt 12.00 oz (4.5 %) In Mash/Steeped
Sugar - Treacle 8.00 oz (3.0 %) Start Of Boil

Hops
UK Target (10.5 % alpha) 2.00 oz Loose Pellet Hops used 60 Min From End

Oak cubes: added to primary fermentation and/or secondary fermentation to taste.

Yeast: Wyeast 9097-PC Old Ale Blend

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single infusion 158
Step: Rest at 158 degF for 60 mins

This is the official collaborative recipe created in this thread: http://www.homebrewtalk.com/f12/too-early-start-talking-about-11-11-11-a-180867/ The discussion about the recipe can be found here: official-11-11-11-old-ale-thread-hbt-anniversary-series Because there will be many variables from brewer to brewer, this will make for an awesome swap come next year. When brett is involved there are a lot of unknowns, so the final gravity is a bit of a shot in the dark. Another variable is the oaking. Some may wish to leave it out entirely. Also, the length of oaking, quantity, toast level, and whether it is French or American will all produce very different results. The key here is balance.

The recipe has been posted at Brewmasters Warehouse here.