Gaz de course

You can add some grass (marijuana) to the secondary fermentation to really understand why it's called "Gaz de course". The grass should be cleaned from its chlorophile so you don't get a green plant taste. You should let it rest daily for an hour in very cold water, doing that during 3-5 days. This should clear most of the green taste without affecting the THC content. I recommend flowers and high grade leaves to get the best out of this amazing knockout.

Brewer:	Brouemaster		Email:	-
URL:	http://www.bieropholie.com
Beer:	Gaz de course		Style:	Barley Wine
Type:	All grain		Size:	23 liters
Color:	18 HCU (~11 SRM)		Bitterness:	89 IBU
OG:	1.124		FG:	1.018
Alcohol:	13.7% v/v (10.7% w/w)
Water:	60 l. of liquor with 10 g. Epsom salt 60 g. Gypsum I use that much liquor because I sparge a "small beer" after extracting what's needed for the barley wine.
Grain:	6kg 0g American 2-row 4kg American ESB 200g American crystal 80L 300g British Carastan 400g British Munich
Mash:	84% efficiency
	Mash 1h15@54° C. Mash out, extract the first 30 liters with little sparge. Continue sparging to collect wort for a second "small beer".
Boil:	120 minutes	SG 1.092	31 liters
	Boil for 2 hours to get a good caramel taste and darker color.
Hops:	10g Galena (11% AA, 90 min.) 15g Challenger (8.5% AA, 90 min.) 15g Galena (11% AA, 60 min.) 45g Challenger (8.5% AA, 60 min.) 30g Challenger (8.5% AA, 30 min.) 50g Kent Goldings (5.7% AA, 30 min.) 50g Kent Goldings (5.7% AA, 5 min.)
Yeast:	Wyeast English ale (Sierra Nevada) Pitch from the slurry of a 1.060 O.G. beer
Log:	Brewed on July 15th, 2002 10 days primary fermentation 30 days secondary fermentation 5 days aging with 28 grams of powerful hydroponic M-39 flowers
Carbonation:	Bottled beer with fresh yeast and dextrose

Recipe posted 07/10/02.