- Recipe Type
- All Grain
- Yeast
- wlp 500 and wlp 570
- Yeast Starter
- YES
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.075
- Final Gravity
- 1.009
- Boiling Time (Minutes)
- 60
- IBU
- 19.4
- Color
- 30.4
- Primary Fermentation (# of Days & Temp)
- 14 @ 68*
- Secondary Fermentation (# of Days & Temp)
- 4 months @ 60*
- Tasting Notes
- Amazing beer rich notes of plums rasions and fig Firm oak presence light whiskey
Grist
12.5 lbs German Avangard Pils 83.3%
1 lbs Caramunich 6.7%
0.5 lbs Special B 3.3%
1 lbs Homemade Dark Belgian Candi Syrup 6.7%
Hop Schedule
1oz Styrian Goldings 5.4% AAU 60 min
1oz Styrian Goldings 5.4% AAU 5 min
Yeast one vial WLP500 and one vial WLP570 2.5 liter starter with stir plate
Starter was made 2 days before brew, pitched whole thing wasn't able to cold crash/decant
Mash schedule
Mashed in @ 166* 17.50qt for a rest temp of 148* ( i was a bit high added about 1/4 gal cold water to drop temp)
let rest for 75 min then started recirc
Batch sparged with around 3.5 gallons @ 175* for a preboil vol of 6.5 gallons
Pre boil gravity was 1.058 (this is not including candi sugar... alot of software adds this to your preboil if not told your adding it after)
Chilled with my plate chiller pitched yeast starter @61* (ground water has been so cold in Michigan I've been having trouble over cooling with the plate chiller)
Left to ferment in my house set at 68*
After 10 days gravity was at 1.009 and yeast had flocculated well
Racked to 5 gallon Balcones Bluecorn 3rd use whiskey barrel for aging.. filled barrel had 1/2 gallon left i racked to a growler for top off/ why waste any
after just over 4 months in the barrel, no change in gravity, bottled can't remember how much priming sugar...
Amazing beer rich notes of plums rasions and fig. Firm oak presence light whiskey (third use has probably stripped the last of the whiskey flavor from the barrel) WLP500 melds well. Stoked on the turn out I'll get a pic of the beer when I crack another one I'll attach some pics of the brew in the the next post off my phone.
The homemade candi syrup recipe i found on this forum https://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/
Recipe was inspired by recipes on this forum and the barrel aging from The Mad Fermentationist
12.5 lbs German Avangard Pils 83.3%
1 lbs Caramunich 6.7%
0.5 lbs Special B 3.3%
1 lbs Homemade Dark Belgian Candi Syrup 6.7%
Hop Schedule
1oz Styrian Goldings 5.4% AAU 60 min
1oz Styrian Goldings 5.4% AAU 5 min
Yeast one vial WLP500 and one vial WLP570 2.5 liter starter with stir plate
Starter was made 2 days before brew, pitched whole thing wasn't able to cold crash/decant
Mash schedule
Mashed in @ 166* 17.50qt for a rest temp of 148* ( i was a bit high added about 1/4 gal cold water to drop temp)
let rest for 75 min then started recirc
Batch sparged with around 3.5 gallons @ 175* for a preboil vol of 6.5 gallons
Pre boil gravity was 1.058 (this is not including candi sugar... alot of software adds this to your preboil if not told your adding it after)
Chilled with my plate chiller pitched yeast starter @61* (ground water has been so cold in Michigan I've been having trouble over cooling with the plate chiller)
Left to ferment in my house set at 68*
After 10 days gravity was at 1.009 and yeast had flocculated well
Racked to 5 gallon Balcones Bluecorn 3rd use whiskey barrel for aging.. filled barrel had 1/2 gallon left i racked to a growler for top off/ why waste any
after just over 4 months in the barrel, no change in gravity, bottled can't remember how much priming sugar...
Amazing beer rich notes of plums rasions and fig. Firm oak presence light whiskey (third use has probably stripped the last of the whiskey flavor from the barrel) WLP500 melds well. Stoked on the turn out I'll get a pic of the beer when I crack another one I'll attach some pics of the brew in the the next post off my phone.
The homemade candi syrup recipe i found on this forum https://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/
Recipe was inspired by recipes on this forum and the barrel aging from The Mad Fermentationist
