My Weirdo Kitchen Sink Recipe - Results TBA

[BIF]

Hi All,

Thought I'd share the following with you. Heard about SMaSHes and figured I liked their simplicity so I "kind of" followed the paradigm hahaha

Mountmellick Light 4lbs
Briess Amber 6lbs
Candi Simplicity Blonde Syrup
4oz opened for a week Liberty pellets
Wyeast 1332 Northwest Ale

OK... so I boiled up about 5 gallons of water.

At boil I killed the heat and added in the extracts.

Returned to boil and threw in 1oz of Liberty

30 minutes, added 16oz of the Candi syrup

40 minutes added another 1.5oz of Liberty

60 minutes, flameout and threw in another 1.5oz of Liberty.

Cooling took about 30 mins down to 85F

Racked to fermenter and added 1.5 gallons of cold top up water getting me to 75F

Pitched the yeast.

This morning the sucker is going NUTS. Then again, the yeast seemed totally nuts as the smack pack seemed like it was going to burst one hour after the smack!

Anyone have any ideas on how this might turn out?

I was thinking like an over the top BASS or Old Speckled Hen... I dunno...

 

[BIF]

This was bottled today. Let a test sample warm up to about 68F and took a gravity reading. 1.014 - makes this at about 8.7% and oh dear does it taste it. Right now it's actually got the faintest bit of sparkle and reminds me of a toffee slammed, hand pulled ESB -- with a shot of nail polish remover/everclear.

This will be popular with the kids. hahahah