If I can remember when I get home. It was good. Killed 4 gallons at the keg competition at Brewers' Ball Sunday and it was one of 23 homebrew kegs and 53 commercial kegs, so somebody must have liked it.
How about this one: An American IPA, fermented with French Saison yeast and aged over cedar. You can't really recognize the cedar unless you've had a beer with it before, so it could go into Belgian Specialty or Specialty. I'm leaning toward Specialty since it's not too Belgiany.This beer sounds great! Want to share the recipe?
Here are some notes on that beer. For 10 gallons:
OG 1.070 73% efficiency, 11 srm, 69 IBU's
16# Wyerman pils
6# Simpson's Golden Promise
2# Wyerman Munich II (60L)
Mash at 153F, pH 5.5
Add 3TBS CaSO4 to the kettle
Boil 60 minutes
First wort hop 3 oz cascades (5.5%)
30 minutes 2 oz cascades
10 minutes about an ounce of each of Apollo, Glacier and El Dorado, all whole cones.
Split into 2 carboys, pitching 1056 into half (FG 1.015 after 3 weeks) and 3711 French Saison into half (FG 1.018 after 3 wks.)
Dry hop the US version with 2 ounce each of Simcoe and Amarillo for a week
Dry hop the Saison version with 3 ounces of Summit
Add a six-inch spiral of "cigar box cedar" (Spanish mahogany) from Cigar City to the Saison for 5 days.
If anybody is really interested I can try to post it on the wiki..