celtic_man81
Well-Known Member
- Recipe Type
- Partial Mash
- Yeast
- Belgian Ale Yeast WLP550
- Yeast Starter
- N/A
- Additional Yeast or Yeast Starter
- N/A
- Batch Size (Gallons)
- 30L
- Original Gravity
- 1.183
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60 min
- IBU
- UNKNOWN
- Color
- N/A
- Primary Fermentation (# of Days & Temp)
- 12-20 days @58-62 deg. F
- Secondary Fermentation (# of Days & Temp)
- 2 months @58-62 deg. F
- Tasting Notes
- To be determined
Note: This is an experimental recipe, it may be changed; use at your own risk.
As explained in my previous posts, I am limited to what I can use, as far as grains and hops go. So, I often have to improvise. I encourage those who want to try this recipe to use my original vision (or do changes yourself
) of the recipe:
5 lbs CaraPils (Canadian 2-row)
.5 lbs CaraMunich (British malt)
.25 lbs Special "B" (Chocolate malt)
Also, for those wondering why the fermentation time is so long, I'm at college which is far from home. I can only visit once to two times a month.
Now to the recipe:
Base Grain:
5 lb. Canadian 2-row
Specialty Grain:
.25 lb. Chocolate malt
.5 lb. British 2-row malt
Adjuncts:
7 lb. Light Extract
.10 lb.
2 lb. Belgian candi (Turbinado sugar)
1 oz. Coriander seed (crushed)
1 oz. Cinnimon stick.
.5 oz. Clove
.25 oz. Anise seed
1/3 cup+. clove honey (primer)
Irish Moss (clarifier)
Hops:
3 oz Common hops (60 min)
1 oz Common hops( 15 min)
Notes:
Belgian Ale Yeast WLP550
KEEP TEMP. BETWEEN 58-67deg. F
6 L Sparge OG: 1.095
12 L Boil FG: 1.012
23 L Final
As explained in my previous posts, I am limited to what I can use, as far as grains and hops go. So, I often have to improvise. I encourage those who want to try this recipe to use my original vision (or do changes yourself
) of the recipe:5 lbs CaraPils (Canadian 2-row)
.5 lbs CaraMunich (British malt)
.25 lbs Special "B" (Chocolate malt)
Also, for those wondering why the fermentation time is so long, I'm at college which is far from home. I can only visit once to two times a month.
Now to the recipe:
Base Grain:
5 lb. Canadian 2-row
Specialty Grain:
.25 lb. Chocolate malt
.5 lb. British 2-row malt
Adjuncts:
7 lb. Light Extract
.10 lb.
2 lb. Belgian candi (Turbinado sugar)
1 oz. Coriander seed (crushed)
1 oz. Cinnimon stick.
.5 oz. Clove
.25 oz. Anise seed
1/3 cup+. clove honey (primer)
Irish Moss (clarifier)
Hops:
3 oz Common hops (60 min)
1 oz Common hops( 15 min)
Notes:
Belgian Ale Yeast WLP550
KEEP TEMP. BETWEEN 58-67deg. F
6 L Sparge OG: 1.095
12 L Boil FG: 1.012
23 L Final
