The Tart Toad

Crossin my fingers!

Brewer:	BBQ Bob		Email:	bbqbob@bobsbeerandbbq.com
URL:	http://www.bobsbeerandbbq.com
Beer:	The Tart Toad		Style:	Flanders Brown
Type:	All grain		Size:	5.0 gallons
Color:	25 HCU (~14 SRM)		Bitterness:	24 IBU
OG:	1.076		FG:	1.016
Alcohol:	7.7% v/v (6.0% w/w)
Grain:	9 lb. Belgian Pilsner 3 lb. Wheat malt 1 lb. Belgian biscuit 12 oz. Belgian CaraMunich 1 lb. Belgian CaraVienne
Mash:	70% efficiency
	Mash in @ 150° for 60 minutes Sparge with 170° water
Boil:	90 minutes	SG 1.054	7.0 gallons
	Irish Moss at 15 to go in the
Hops:	.5 oz. Hallertauer Mittelfruh (5% AA, 60 min.) .5 oz. Hallertauer Mittelfruh (5% AA, 40 min.) .5 oz. Hallertauer Mittelfruh (5% AA, 30 min.)
Yeast:	WLP001 California Ale Yeast This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. Attenuation: 73-80% Flocculation: Medium Optimum Fermentation Temperature: 68-73°F Alcohol Tolerance: High In secondary add WLP 672 & WLP 661 @ Cellar temrature for up to 2 years (special order)
Log:	Add 10 lbs. of whole fresh cherries after 1 year in the secondary
Carbonation:	Force carbonate
Tasting:	I'll let you know!

Recipe posted 11/06/06.