Biophysiker
New Member
- Recipe Type
- Partial Mash
- Yeast
- WLP 500 - Trappist Ale
- Yeast Starter
- 1 qt - 2 cups DME - overnight
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.084 - 1.090
- Final Gravity
- 1.030
- Boiling Time (Minutes)
- 45
- IBU
- 33
- Color
- 32 - Reddish Brown
- Primary Fermentation (# of Days & Temp)
- 14 @ 60-70F
- Secondary Fermentation (# of Days & Temp)
- 14 @ 60-70F
- Tasting Notes
- T: citrus, caramel, spice, some apple and coriander, finishing nutty and smooth
5.25 lbs Pilsener DME
5 lbs Belgian Pilsen
3/4 lb Biscuit
1/2 lb Caravienne
1/2 lb Caramunich
1/4 lb Special B
1/4 lb Crystal 120
5.9 AAU Willamette boiled for each of 45, 15, and 5 minutes
1 lb Dark Candi Sugar
Single-Infusion Mash (grains only), 10qts (1.4 qts/lb) @ 150-170F for 1 hour: 70% Efficiency
6 gal boil for 45 minutes -> final volume 5.25 gal
Two days after pitching yeast, added candi sugar (boiled in 2C water).
The first of the two OG's listed above is the gravity at the end of the boil while the second is the estimated "original" gravity after adding the sugar.
Primed with 14 T (4.5 oz) corn sugar for a target 2.5 volumes of CO2.
Despite the apparently stuck fermentation (a chronic problem of mine) the final product was not too heavy and had a pleasant mouthfeel. The taste is (vaguely) reminiscent of Chimay Red, which was more or less the goal here.
5 lbs Belgian Pilsen
3/4 lb Biscuit
1/2 lb Caravienne
1/2 lb Caramunich
1/4 lb Special B
1/4 lb Crystal 120
5.9 AAU Willamette boiled for each of 45, 15, and 5 minutes
1 lb Dark Candi Sugar
Single-Infusion Mash (grains only), 10qts (1.4 qts/lb) @ 150-170F for 1 hour: 70% Efficiency
6 gal boil for 45 minutes -> final volume 5.25 gal
Two days after pitching yeast, added candi sugar (boiled in 2C water).
The first of the two OG's listed above is the gravity at the end of the boil while the second is the estimated "original" gravity after adding the sugar.
Primed with 14 T (4.5 oz) corn sugar for a target 2.5 volumes of CO2.
Despite the apparently stuck fermentation (a chronic problem of mine) the final product was not too heavy and had a pleasant mouthfeel. The taste is (vaguely) reminiscent of Chimay Red, which was more or less the goal here.
