All Grain Yeast:
wlp530 Yeast Starter:
Used 1.5l, check yeast calculator Batch Size (Gallons):
5.25 Original Gravity:
1.062 Final Gravity:
20.9 Boiling Time (Minutes):
18.4 srm Primary Fermentation (# of Days & Temp):
3 weeks at 70 Tasting Notes:
See end of post.
Recipe calculated for 80% efficiency which I hit almost dead on.
10lbs Castle pale ale malt
1lbs Belgian candi syrup d-180
.5oz Northern brewer(9.60%) 60 minutes
.5oz Hallertauer Hersbrucker (2.6%) 30 minutes
.25oz Hallertauer Hersbrucker (2.6%) 5 minutes
1.25 qts/lb of grain at 155*, mashed 1 hour and batched sparged to reach a boil volume of 6.85 gallons. Fermented at 70* for 3 weeks with wlp530 then bottled at 2.5 volumes.
Nice dark reddish color, light tan head. Aroma has a subtle hoppyness, slightly spicy and fruity. Taste follows the nose for the most part, with some added chocolate/coffee tones from the D-180 syrup. Mouth-feel is perfect for the style in my opinion, medium-light, which makes it very drinkable just like authentic Trappist versions. If I was going to change anything the next time I brew this, I would add 4oz of special B to up the fruitiness a little.
Picture makes it looker darker than it really is.