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Old 07-28-2013, 07:43 PM   #1
slapmc
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Default WWJD - What Would Jesus Drink

Recipe Type: All Grain
Yeast: WLP500/530
Yeast Starter: N/A
Additional Yeast or Yeast Starter: N/A
Batch Size (Gallons): 3.25
Original Gravity: 1.094
Final Gravity: 1.015
IBU: 33
Boiling Time (Minutes): 90
Color: 27
Primary Fermentation (# of Days & Temp): 28 days, 72 degrees F
Additional Fermentation: Add additional yeast at bottling, carb to 2.8-3.0
Secondary Fermentation (# of Days & Temp): N/A
Tasting Notes: Great holiday beer.

Fermentables:
4.5 lbs Belgian Pils
2.5 lbs Belgian Pale
12 oz Cane Sugar
12 oz Caramunich III
8 oz D180 (candisyrup.com's is the best)
8 oz Light Brown Sugar
6 oz Belgian Biscuit
3 oz Belgian Aromatic
2 oz Special B
1 oz Chocolate 350

Hop Schedule:
60 - 1oz Hallertauer Tradition 6.5 aa
15 - .5oz Hallertauer Tradition 6.5 aa

Spices
Added at Flameout:
1/4 tsp Cinnamon
1/8 tsp Ginger
1/8 tsp Nutmeg
1/8 tsp Allspice

Added 1 week before bottling:
1/4 tsp Cinnamon
1/8 tsp Ginger
1/8 tsp Nutmeg
1/8 tsp Allspice

Oak:
Added one day after fermentation has begun:
.5 oz American Oak Chips
.25 oz French Oak Chips (medium toast)

I soak the chips in Makers Mark Whiskey for about 3-4 days before adding.

Mash at 153

Pitch yeast at 68, let rise to 72-74 until fermentation is complete.

I alternate between 500 and 530 every year. They are two of my favorite yeasts and have trouble choosing one over the other as they both contribute admirable qualities to this beer.

1341438935z2bgxuvq9h.jpg  
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Old 07-28-2013, 07:48 PM   #2
mjdonnelly68
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My sweet lord - that's a biggun'!

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Old 10-14-2013, 09:22 PM   #3
schmeek
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what is your method of adding the spices the second time around?

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Old 11-13-2013, 08:17 PM   #4
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Quote:
Originally Posted by schmeek
what is your method of adding the spices the second time around?
I either just dry spice or make a spice tea with about a 1/4 cup of water.
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