Brewed a Quadruple with Pinot Noir juice/concentrate last November 09', and today's batch is an evolution of the recipe. Changing some specialty malts to create more toffee/raisin flavors in the malt backbone. Also going to be collecting the first gallon of first runnings and reduce by half to caramelize the delicious wort. The first batch, at 11% and even after six months still tastes young. The oak and red wine notes are the aroma. Happy with the batch but can always be better. The Briess Extra Special Roast in the first batch produced roast malt character that is out of place in what I want this beer to taste like (great specialty malt for Brown ales though).
Grist Bill: Pale two row, Munich malt, CaraMunich 40, Crystal 65, Biscuit malt, and CaraPils. Hopped to balance with Vanguard. 25% of extract from Pinot Noir grape/concentrate. Fermented with 2nd generation Wyeast 3711. Although not a true Trappist yeast strain, this yeast provides high attenuation and Trappist yeast type flavors. Origins of yeast, Brasserie Thiriez located in francophone Flanders.