66Fox
Member
I have to pause my brewing for a while. I'm being deployed. I’d like to try a bigger beer Barleywine / Braggot using my BIAB setup now that I have it dialed in. I brewed a 1 gal braggot last fall with LME and it’s OK, I’d to make one AG now. I know this will need bottled and time to condition when I get back but that’s OK with me.
From the recipe database, here is what I’d like to brew Imperial Honey Porter however, I want to scale it down to 3 gallons. Using the brewpal app on my iPhone, it gives me this recipe:
Mash temp will be around 150* for more fermentability to help get the FG under 1.020
Grain:
6lbs Maris Otter
2 lbs Munich (10L)
.5 lb Crystal 60
.38 lb Carafa II (~450L) I have chocolate I could use here too
.44 lb special B
.1 lb Black barley (not malted)
1 lb honey at flameout (maybe 2?)
Hops: (It’s what I have)
1oz northern brewer @60 min
1oz cascade @ 30min
1oz Willamette @15min
1oz cascade @10min
1oz Willamette @ flameout
Yeast: Wyeast 1728 Belgian Abbey II (or Wyeast mead yeast) at least two packs and maybe in a 1 Ltr starter. I hope to have an O2 setup to use for this too.
Brew Pal says:
40L
OG 1.102
FG 1.025 (seems high)
I know the weight of the grains are weird, I used grams to get the percentages close then went back to pounds and rounded things some. I hope to have some smoke/roast flavor like the Edmund Fitz porter fm Great Lakes.
Questions—
If I give it a month in the primary then rack to a glass secondary can I keep it in the glass carboy until the fall? I have a dark crawl space where the temp wont get above 68-70* depending summer heat. Temp in the crawlspace is 60 now and will slowly rise til aug/sept then cool off again. I don’t have a small keg so this will be bottle conditioned when the time comes.
Should I lower the mash temp more?
How about adding more honey at flame out? Or in the secondary?
Thanks!
From the recipe database, here is what I’d like to brew Imperial Honey Porter however, I want to scale it down to 3 gallons. Using the brewpal app on my iPhone, it gives me this recipe:
Mash temp will be around 150* for more fermentability to help get the FG under 1.020
Grain:
6lbs Maris Otter
2 lbs Munich (10L)
.5 lb Crystal 60
.38 lb Carafa II (~450L) I have chocolate I could use here too
.44 lb special B
.1 lb Black barley (not malted)
1 lb honey at flameout (maybe 2?)
Hops: (It’s what I have)
1oz northern brewer @60 min
1oz cascade @ 30min
1oz Willamette @15min
1oz cascade @10min
1oz Willamette @ flameout
Yeast: Wyeast 1728 Belgian Abbey II (or Wyeast mead yeast) at least two packs and maybe in a 1 Ltr starter. I hope to have an O2 setup to use for this too.
Brew Pal says:
40L
OG 1.102
FG 1.025 (seems high)
I know the weight of the grains are weird, I used grams to get the percentages close then went back to pounds and rounded things some. I hope to have some smoke/roast flavor like the Edmund Fitz porter fm Great Lakes.
Questions—
If I give it a month in the primary then rack to a glass secondary can I keep it in the glass carboy until the fall? I have a dark crawl space where the temp wont get above 68-70* depending summer heat. Temp in the crawlspace is 60 now and will slowly rise til aug/sept then cool off again. I don’t have a small keg so this will be bottle conditioned when the time comes.
Should I lower the mash temp more?
How about adding more honey at flame out? Or in the secondary?
Thanks!
