BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Consecration Clone
Brewer: stevehollx
Asst Brewer:
Style: Belgian Dark Strong Ale
TYPE: All Grain
Recipe Specifications
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Batch Size (fermenter): 5.70 gal
Boil Size: 6.25 gal
Bottling Volume: 5.45 gal
Estimated OG: 1.086 SG
Estimated Color: 57.2 SRM
Estimated IBU: 16.5 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
11 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 57.3 %
1 lbs 1.6 oz Aromatic Malt (26.0 SRM) Grain 3 5.7 %
3 lbs 4.8 oz Munich Malt (9.0 SRM) Grain 2 17.2 %
1 lbs 1.6 oz Special B Malt (180.0 SRM) Grain 5 5.7 %
1 lbs 1.6 oz Candi Sugar, Dark (275.0 SRM) Sugar 7 5.7 %
1 pkg Wyeast 3787 Yeast Yeast 12 -
1.25 oz Styrian Goldings [2.60 %] - Boil 60.0 mi Hop 8 8.3 IBUs
1 lbs 1.6 oz Carafa III (525.0 SRM) Grain 4 5.7 %
1.00 oz Saaz [4.00 %] - Boil 30.0 min Hop 9 7.9 IBUs
8.0 oz Wheat, Flaked (1.6 SRM) Grain 6 2.6 %
0.20 oz Styrian Goldings [2.60 %] - Boil 5.0 min Hop 10 0.3 IBUs
1.80 oz Malto-Dextrine (Boil 5.0 mins) Other 11 -
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 19 lbs 3.2 oz
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Name Description Step Temperat Step Time
Mash In Add 20.68 qt of water at 169.4 F 158.0 F 60 min
Notes:
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Starter from dregs: cultured from 12oz bottle of batch 6 RR consecration into 8oz @ 1.030. Added 16 oz more fresh wort on Thursday night. No noticeable activity with starter. Added Wyeast Pedio, Lacto, and WL BrettL to starter on Sat during mash.
3L starter for Sacc yeast done on Wed. Ended up being ~300mL of pure yeast slurry.
Brewed on Sat.
Chilled to 68-70 and fermented in chill bath. Chilled during first 12 hours of fermentation, then leaving bath at ambient. Airlock activity within 12h.