Recipe Type: All Grain
Yeast: Wyeast 3787
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.125
Final Gravity: 1.024
IBU: 46.2
Boiling Time (Minutes): 60
Color: 27
Primary Fermentation (# of Days & Temp): 120 @ 72°
Additional Fermentation: barrel aging
Secondary Fermentation (# of Days & Temp): 120 @ 72°

Grapes of Wrath all grain
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A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 22.25
Anticipated OG: 1.125 Plato: 29.16
Anticipated SRM: 24.1
Anticipated IBU: 46.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
78.7 17.50 lbs. Pilsener Belgium 1.037 2
1.1 0.25 lbs. Special B Malt Belgian 1.030 120
2.2 0.50 lbs. CaraMunich Malt Belgium 1.033 75
3.4 0.75 lbs. Aromatic Malt Belgium 1.036 25
4.5 1.00 lbs. Cara-Pils Dextrine Malt 1.033 2
10.1 2.25 lbs. Piloncillo Sugar Mexico 1.046 75

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Perle Pellet 7.60 27.2 60 min.
1.00 oz. Hallertauer Pellet 3.50 6.4 30 min.
1.00 oz. Willamette Whole 5.50 9.1 30 min.
0.50 oz. Fuggle Pellet 4.10 2.0 15 min.
0.75 oz. Czech Saaz Pellet 3.50 1.6 2 min.


Yeast
-----

WYeast 3787 Trappist High Gravity


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 22.25
Water Qts: 27.81 - Before Additional Infusions
Water Gal: 6.95 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 170 Time: 10





Notes
-----

Primary fermentation - 2 months @ 72°

Secondary fermentation - 6 months @ 72°
°

Brewed two 5 gal batches and after 8 months, racked into 15 gal Bordeaux
barrel and blended with 5 gal "Gilda" Flanders Style Red containing Bretta
nomyces Lambicus, Lactobacillus and Pediococcus.