<This is a recipe I'm working on at the moment. Not ready or tested!>
Grain Bill:
10# 2 Row UK
1# Aromatic (Belgian)
1.5 oz Target UK 9.5% (Hops)
1 Wyeast WLP575 used for Starter
3# Belgian Candi Sugar (Home made)
Optional: 2# UK 2 Row for yeast starter minimash (DME was ridiculous price)
Buy or make 3lbs Homemade Belgian Candi Sugar according to HBT.
Make up yeast starter ~269.5B cell count. Recipe calls for 3.9L without stir plate. 1.88L with stir plate.
Original Gravity: 1.079
Final Gravity: 1.007
ABV Content: ~9.7%
Brew day
===========================================
Mash in 13.75qt (3.4Gallons) water at 164F for Step temp of 152F @ 60 Min
3 Step batch sparge (0.14 gal, 2.26 gal, 2.26 gal) of 168F water
Boil wort
===========================================
Add water if necessary to achieve about 6.5 Gallons of wort
Est Preboil Gravity 1.070
Boil Ingredients:
3lbs Clear Candi Sugar - Boil 60 min
.5oz Target UK Hops - Boil at 60,15 and 5 minutes
Estimated post boil volume: 5.98gal
Estimated post boil gravity: 1.079 SG
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve 5 gallon volume
Pitch yeast and call it a day.
The following instructions are from Beersmith and I don't always follow their lead on things.
Fermentation steps
Primary Fermentation (4 Days @67F)
Secondary Fermentation (10 Days @ 67F)
Should be bottled/kegged when it reaches 1.007 FG.
Age for 30 days @ 65F...then drink and enjoy.
Notes: My yeast starter is from a mini mash as I didn't harvest the yeast from before. Steps are below. I will be using table sugar for bottle priming and will add that step when I get to it unless my kegerator gets here sooner. Also I primary for a minimum of 1 week and secondary at least 1 more week before taking any readings but that's just me.
Update: 14 days fermentation I took a gravity (1.034) and it looks ass-ton saturated with CO2 in the primary. I aerated and stirred the in the carboy to try and unstick the fermentation while releasing some CO2 in the process. I will check it in 7 days.
My wort yeast starter (My first attempt for big beer yeast starter)
==================================================
2lbs UK 2 Row
1 cup Homemade Belgian Candi Sugar
.25 oz Target UK Hops 9.5 AAU
2 Gallons water
1/4 teaspoon Grandma's black strap molasses or your preferred yeast nutrients
Because of the weather I ended up making this inside with BIAB method in a single pot.
Bring water to 164F and steep grains about 60 minutes @ 155F (hind sight, I could have used my new 5 gallon mashtun for this :0/ )
Remove grains and bring to 168F then put grains back in to strike using no more water.
Remove the grains and pull about 1 cup wort off and set to the side
Bring wort to boil for 60 minutes.
Add 1 cup Candi sugar @ 60 minutes and stir until dissolved
Use the 1 cup of wort for a molasses/yeast nutrient addition. Add this at 45 minutes to finish the boil
Chill/cool wort to pitch temperature.
Provides about 1 gallon of quality 1.062 wort.
Pitch yeast pack and put on my super awesome homemade Belicoso Cigar box stir plate that took me all day to perfect for a custom 1 gallon hot sauce jug and my McDonald's straw neodymium magnet stir bar.
==================================================
Bottling
==================================================
I will be priming at 2.2oz standard table sugar on this recipe per priming calculator recommendations when it's ready.
Grain Bill:
10# 2 Row UK
1# Aromatic (Belgian)
1.5 oz Target UK 9.5% (Hops)
1 Wyeast WLP575 used for Starter
3# Belgian Candi Sugar (Home made)
Optional: 2# UK 2 Row for yeast starter minimash (DME was ridiculous price)
Buy or make 3lbs Homemade Belgian Candi Sugar according to HBT.
Make up yeast starter ~269.5B cell count. Recipe calls for 3.9L without stir plate. 1.88L with stir plate.
Original Gravity: 1.079
Final Gravity: 1.007
ABV Content: ~9.7%
Brew day
===========================================
Mash in 13.75qt (3.4Gallons) water at 164F for Step temp of 152F @ 60 Min
3 Step batch sparge (0.14 gal, 2.26 gal, 2.26 gal) of 168F water
Boil wort
===========================================
Add water if necessary to achieve about 6.5 Gallons of wort
Est Preboil Gravity 1.070
Boil Ingredients:
3lbs Clear Candi Sugar - Boil 60 min
.5oz Target UK Hops - Boil at 60,15 and 5 minutes
Estimated post boil volume: 5.98gal
Estimated post boil gravity: 1.079 SG
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve 5 gallon volume
Pitch yeast and call it a day.
The following instructions are from Beersmith and I don't always follow their lead on things.
Fermentation steps
Primary Fermentation (4 Days @67F)
Secondary Fermentation (10 Days @ 67F)
Should be bottled/kegged when it reaches 1.007 FG.
Age for 30 days @ 65F...then drink and enjoy.
Notes: My yeast starter is from a mini mash as I didn't harvest the yeast from before. Steps are below. I will be using table sugar for bottle priming and will add that step when I get to it unless my kegerator gets here sooner. Also I primary for a minimum of 1 week and secondary at least 1 more week before taking any readings but that's just me.
Update: 14 days fermentation I took a gravity (1.034) and it looks ass-ton saturated with CO2 in the primary. I aerated and stirred the in the carboy to try and unstick the fermentation while releasing some CO2 in the process. I will check it in 7 days.
My wort yeast starter (My first attempt for big beer yeast starter)
==================================================
2lbs UK 2 Row
1 cup Homemade Belgian Candi Sugar
.25 oz Target UK Hops 9.5 AAU
2 Gallons water
1/4 teaspoon Grandma's black strap molasses or your preferred yeast nutrients
Because of the weather I ended up making this inside with BIAB method in a single pot.
Bring water to 164F and steep grains about 60 minutes @ 155F (hind sight, I could have used my new 5 gallon mashtun for this :0/ )
Remove grains and bring to 168F then put grains back in to strike using no more water.
Remove the grains and pull about 1 cup wort off and set to the side
Bring wort to boil for 60 minutes.
Add 1 cup Candi sugar @ 60 minutes and stir until dissolved
Use the 1 cup of wort for a molasses/yeast nutrient addition. Add this at 45 minutes to finish the boil
Chill/cool wort to pitch temperature.
Provides about 1 gallon of quality 1.062 wort.
Pitch yeast pack and put on my super awesome homemade Belicoso Cigar box stir plate that took me all day to perfect for a custom 1 gallon hot sauce jug and my McDonald's straw neodymium magnet stir bar.
==================================================
Bottling
==================================================
I will be priming at 2.2oz standard table sugar on this recipe per priming calculator recommendations when it's ready.