MrOrange
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 3711
- Yeast Starter
- 1L
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5 Gallons
- Original Gravity
- 1.055
- Final Gravity
- 1.004
- Boiling Time (Minutes)
- 90
- IBU
- 27
- Color
- 4-5 SRM
- Primary Fermentation (# of Days & Temp)
- 30 days starting at 70 and slowly raising to 80
- Secondary Fermentation (# of Days & Temp)
- None
- Additional Fermentation
- None
- Tasting Notes
- Earthy/Fruity aroma balanced by spicy taste and smooth mouthfeel
Grain Bill:
- 7lbs Belgian Pilsner
- 2lbs White Wheat
- 1.25lbs Vienna
- 5oz Turbinado Sugar
Hops:
- 1oz East Kent Goldings - 5.8%AA @ 60mins
- 1oz Styrian Goldings - 3.4%AA @ 15mins
- .25oz Saaz - 3.0%AA @ 15mins
- .75oz Saaz - 3.0%AA @ 2mins
Yeast:
Wyeast 3711
Mash Schedule:
Single Infusion, Light Body
Mash in w/ 16.00qts water @ 149*F for 80 mins
Mash out w/ 8.2qts water @ 170*F for 10 mins
Fly Sparge w/ 3.9gals @ 170*F
Notes:
Brew day went normal. Mash in at 149*F and let that sit for around 80 mins. Then I added 8.2 gallons of water at 209*F to bring up to mash out temps. I fly sparged for around 40 mins with 3.9 gallons of 170*F water. Boil lasted 90 mins then was chilled with IC and aerated.
Pitched the yeast starter and left at ambient room temperature, which in my house was around 72*F at the time. I pretty much just let the fermentation do what it wanted and let the temp rise to around 80*F over the next week.
Bottled to about 2.7 Vols of Co2 and let them condition for about three weeks at 70*F. This is one of my favorite beers that I have made so far and I am extremely happy with how it turned out. It has been entered into the state fair and I'm keeping my fingers crossed.
- 7lbs Belgian Pilsner
- 2lbs White Wheat
- 1.25lbs Vienna
- 5oz Turbinado Sugar
Hops:
- 1oz East Kent Goldings - 5.8%AA @ 60mins
- 1oz Styrian Goldings - 3.4%AA @ 15mins
- .25oz Saaz - 3.0%AA @ 15mins
- .75oz Saaz - 3.0%AA @ 2mins
Yeast:
Wyeast 3711
Mash Schedule:
Single Infusion, Light Body
Mash in w/ 16.00qts water @ 149*F for 80 mins
Mash out w/ 8.2qts water @ 170*F for 10 mins
Fly Sparge w/ 3.9gals @ 170*F
Notes:
Brew day went normal. Mash in at 149*F and let that sit for around 80 mins. Then I added 8.2 gallons of water at 209*F to bring up to mash out temps. I fly sparged for around 40 mins with 3.9 gallons of 170*F water. Boil lasted 90 mins then was chilled with IC and aerated.
Pitched the yeast starter and left at ambient room temperature, which in my house was around 72*F at the time. I pretty much just let the fermentation do what it wanted and let the temp rise to around 80*F over the next week.
Bottled to about 2.7 Vols of Co2 and let them condition for about three weeks at 70*F. This is one of my favorite beers that I have made so far and I am extremely happy with how it turned out. It has been entered into the state fair and I'm keeping my fingers crossed.
