Nwcw2001
Well-Known Member
This is a BIG recipe so be prepared for some reading and maybe some head scratching!
5.50 Gallon Batch
Brewhouse Efficiency 75%
7.5# Belgian Pils
6# Cara-Pils
1.75# Biscuit malt
1.75# Caramel 20L
Hops 4 kinds 3 times
60 Minutes
.35 oz Centennial
.35 oz Chinook
.35 oz Hallertauer
.35 oz Saaz
30 Minutes
.25 oz Centennial
.25 oz Chinook
.25 oz Hallertauer
.25 oz Saaz
6 minutes
.10 oz Centennial
.10 oz Chinook
.10 oz Hallertauer
.10 oz Saaz
4 different sugars
1.25 # Candi Clear
1.25 # Invert Sugar
1.25 # Cane Sugar
1.00 # Candi Amber
4 different yeast - 4 fermentations
3 primary 1 bottle
WLP 530
WLP 510
WLP 570
WLP 500
with each yeast addition add a sugar. let ferment to 60% and add next yeast.
5 step mash 104, 122, 140, 158, 167
by Beer smith these are the projected numbers
SG 1.117
FG 1.026
Color 16.2
IBU 34
ABV 11.9
Let me know what you guys think!
John
5.50 Gallon Batch
Brewhouse Efficiency 75%
7.5# Belgian Pils
6# Cara-Pils
1.75# Biscuit malt
1.75# Caramel 20L
Hops 4 kinds 3 times
60 Minutes
.35 oz Centennial
.35 oz Chinook
.35 oz Hallertauer
.35 oz Saaz
30 Minutes
.25 oz Centennial
.25 oz Chinook
.25 oz Hallertauer
.25 oz Saaz
6 minutes
.10 oz Centennial
.10 oz Chinook
.10 oz Hallertauer
.10 oz Saaz
4 different sugars
1.25 # Candi Clear
1.25 # Invert Sugar
1.25 # Cane Sugar
1.00 # Candi Amber
4 different yeast - 4 fermentations
3 primary 1 bottle
WLP 530
WLP 510
WLP 570
WLP 500
with each yeast addition add a sugar. let ferment to 60% and add next yeast.
5 step mash 104, 122, 140, 158, 167
by Beer smith these are the projected numbers
SG 1.117
FG 1.026
Color 16.2
IBU 34
ABV 11.9
Let me know what you guys think!
John