25 kilos of maris otter; recipes are welcome! 1/4 of this is going into a winter warmer of course.
The single malt IPA in the recent Zymurgy sounds pretty good…
50% MO/ 50% Vienna IPA
Got the idea from someone on here and its an amazing mix. I hopped with 1oz each Cascade and Magnum at 60, 30, 15, 5 min and keg-hopped with Cascade. Most well balanced beer I’ve ever made. Buddy thought I was crazy using magnums late in boil, until he tasted it and went home and made his own.
Still waiting to get my copy sadly 
seems that it takes forever to get here.
1/4 bag, bah humbug
try this
27 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 96.49 %
4.0 oz Caramel Malt - 20L (Briess) (20.0 SRM) Grain 0.88 %
4.0 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 0.88 %
4.0 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 0.88 %
4.0 oz Special Roast (Briess) (50.0 SRM) Grain 0.88 %
1.00 oz Magnum [15.80 %] (90 min) Hops 62.9 IBU
2.00 oz Goldings, East Kent [4.10 %] (15 min) Hops 8.7 IBU
1.00 oz Goldings, East Kent [4.10 %] (0 min) (Aroma Hop-Steep) Hops -
1 Pkgs American Ale II (Wyeast Labs #1272) [Starter 8 Cup slurry] Yeast-Ale
True to form Fred. 
Would that be a double mash, or should I throw everything in to the mash tun at once?
Depends on the size of your mash tun
every thing at once, it FILLS my 10 gal igloo to the brim,
Long mash (I decocted to achieve a step mash) of 3.5 hours, or you could do a long (over 2 hours) cool (148F) single step
and a VERY long boil (4 hours), approximately 9 gallons collected to make 5
Results, good enough for Charlie to say “Wow!!” at the NHC
Ah, thanks for the link! Well hey, why not? But JESUS 811 calories per pint!?!?! I guess you don’t drink it by the pint, eh? And is that 6 months in primary? Oof.
Did I say it was a big beer,
You have to work with it because you are pushing the limits.
Haha, oh my gad! “Make no mistake! This…is a big one!”
I think it could be scaled down to make an ordinary beer in the 1.060 range. Then you could drink two…
Fred, if that is the one you had at this years NHC, that is a great beer.
Yes, the very same beer,
It’s a secret recipe, don’t tell anyone
I know nothing! (using my Sgt. Schultz voice)
Alot of people will agree with statement.
That is a beauty! 8)
I’m going to bookmark that one.
As people more knowledgeable than me are saying it’s a great beer, I’ll give it a shot. Now to order a new carboy, as I only have the one and I don’t want to be without beer for six months…
Two important things
1. Brew another (small) beer first, that is your starter, rack your wort on top of the yeast cake.
2. Ferment such that the wort remains cool. Mid 60’s, otherwise you are likly making rocket fuel.
Expect to need to add a growled full of yeast because it is very likely to have a stalled ferment.
A good source is your favorite local brewpub. If not another small beer yeastcake.
Especially if you are not used to brewing big beers,
Go to my website (http://beerdujour.com/Howtobrewabigbeer.htm) and read how to brew a big beer.
Fred