Brewtopia
"Greenwood Aged Beer"
- Recipe Type
- All Grain
- Yeast
- Wyeast 3787
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.125
- Final Gravity
- 1.024
- Boiling Time (Minutes)
- 60
- IBU
- 46.2
- Color
- 27
- Primary Fermentation (# of Days & Temp)
- 120 @ 72°
- Secondary Fermentation (# of Days & Temp)
- 120 @ 72°
- Additional Fermentation
- barrel aging
Grapes of Wrath all grain
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.
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.