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Old 09-13-2010, 04:15 PM   #1
Enpitsu
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Join Date: Jan 2010
Location: Pittsburgh
Posts: 14
Default Partial - Belgian Brown Ale (attempted double)

Recipe Type: Partial Mash
Yeast: WLP500 Trappist Ale Yeast
Yeast Starter: None
Batch Size (Gallons): 5
Original Gravity: 1.04
Final Gravity: 1.01
IBU: ~ 30
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 21 days @ ~72 deg F
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Very slight hint of raisins at the beginning. Finishes dry and hoppy.

Mini-mash grains & profile:
1.5 lbs. Pilsner
1.75 lbs Caramunich
0.5 lbs Flaked Maize
1 lbs Special B


Gluten Rest 135.0 F 30 min
Beta Rest Decoct 10% of mash and boil it
145.0 F for 30 min
Full Beta Rest Decoct 30% of mash and boil it
165.0 F for 30 min

Sparge. Add 6 lbs. pislner DME to wort and boil for 60 minutes.
add 1lb of caramlized table sugar @ 15min.

Hops:
1 oz Styrian Goldings (4.2) @ 60 mins
0.75 oz Hallertau (3.8) @ 30 mins
0.25 oz Hallertau (3.8) @ 5 mins

Additional spice:
1 oz Corriander Seeds @ 5 mins with the last hops.

Hops and spice stayed with the beer throughout fermentation and were filtered out at bottling.


Great initial taste but i think it finishes too dry and too hoppy. Maybe up the temperature of the middle part of the mash into the 150's.

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Last edited by Enpitsu; 09-15-2010 at 07:05 PM.
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