Recipe (for 5 gallons final volume)
|6||pounds||(43%)||Castle Malt Pilsen|
|3||pounds||(22%)||Briess 6-Row Malt|
|2||pounds||(14%)||Crisp Maris Otter Pale Malt|
|1||pound||(7%)||Amber Malt (Pale Malt, baked 45 minutes @ 225 F, 30 minutes @ 300 F)|
|1||pound||(7%)||Great Western Wheat Malt|
|1||pound||(7%)||Briess Flaked Maize|
|1||ounce||U.S. Hallertauer whole hops, 4.8% AA (60 minutes)|
|1||ounce||U.S. Hallertauer whole hops, 4.8% AA (30 minutes)|
- Wyeast 3787 Trappist High Gravity Ale, pitched at 66°F
- Starter: 3 quart starter (pack -> 3 quarts wort), cooled, decanted, warmed
- Aeration: Drill aerator for three minutes after pitching
- Red Star Montrachet Active Dry Wine Yeast, pitched at 65°F
- Starter: Activated in 1/4 cup warm water, pitched into keg at day 52.
- Fairbanks city water
- 39 quarts water treated with:
- 4 ml Potassium Metabisulfide solution (50ppm). Removes chlorine ion and chloramine, reduces oxidation
- 21 quarts mash water treated with:
- 1.5 teaspoons Gypsum. Adds 200 ppm sulfate, 84 ppm calcium
- 1.5 ml 88% lactic acid.
- 21 quarts water @ 158°F, grist ratio of 1.5 quarts:pound @ 151°F (Held 90 minutes), Temperature 146 F at the end of mash.
- 10.5 quarts water @ 210°F, drain
- 7.5 quarts water @ 168°F, drain
- Boiled 8 gallons for 120 minutes to yield 5.5 gallons wort
- Primary: glass, 14 days, 70°F, Temperature peaked at 72 F.
- Secondary: keg, 14 days, 66°F, 1.032 at transfer, 1.028 after 7 days, 1.026 after 23 days, 1.026 after 51 days, pitched dry yeast on day 52, lost some beer to foaming.
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 8 weeks
- Ready to drink on 10-Nov-2006
|Starting Gravity: 1.072||Final Gravity: 1.026|
|Original Extract: 17.5°plato||Apparent Extract: 6.6°plato|
|Real Extract: 8.69°plato|
|Alcohol: 6.1% by volume||(4.7% by weight)|
|Apparent Attenuation: 62.5%||Mash Efficiency: 65%|
|Bitterness: 36 IBU||Color: 8 SRM|
|BU:SG: 0.50||BV: 0.85|
- In case you can't tell from the recipe, I had trouble getting the yeast to finish. I'm discovering that Belgian yeasts are very touchy about temperature changes. Anyway, this one isn't very good. Way to sweet, especially with the low hop bitterness.
Other Brewing pages:
|List of recipes||Equipment||Books||Brewery Research|