superdave12
Back of the Yards Brewing Company
- Recipe Type
- All Grain
- Yeast
- Wyeast 3787
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5 gallons
- Original Gravity
- 1.060
- Final Gravity
- 1.001
- Boiling Time (Minutes)
- 90 minues
- Primary Fermentation (# of Days & Temp)
- 14 at 68 degrees farenheit
- Secondary Fermentation (# of Days & Temp)
- 30 at 40 degrees farenheit
- Tasting Notes
- A dry Belgian ale with pear flavors and moderate sweetness
I used a Wyeast 3787 Trappist ale yeast-cake from Patersbier to make the following all grain recipe:
10 lbs. of Belgian Pilsener;
2 lbs. of wheat;
2 ounces of Saaz hops (1 ounce for 60 minutes and another ounce at 5 minutes);
OG: 1.060
Single infusion mash at 150 degrees for 60 minutes.
I pitched at 65 degrees and begin fermentation at 68 degrees. I let the temperature rise to 72 degrees and measured the gravity of 1.001 after 14 days. I racked to a glass carboy and began lowering the temperature down to 40 degrees, which I'll hold for another two weeks before kegging.
10 lbs. of Belgian Pilsener;
2 lbs. of wheat;
2 ounces of Saaz hops (1 ounce for 60 minutes and another ounce at 5 minutes);
OG: 1.060
Single infusion mash at 150 degrees for 60 minutes.
I pitched at 65 degrees and begin fermentation at 68 degrees. I let the temperature rise to 72 degrees and measured the gravity of 1.001 after 14 days. I racked to a glass carboy and began lowering the temperature down to 40 degrees, which I'll hold for another two weeks before kegging.