Zenzi09
Active Member
- Joined
- Aug 29, 2012
- Messages
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After a hectic brew weekend with had a milk stout falling 1 gallon below volume and a black IPA mash with about 40% efficiency, I'm gearing up for the bad boy of the pack on Tuesday.
It's a Belgium Trappist styled ale that will have what I'm hoping to be some noticeable smokey flavor.
Name: Abbey Smoke Out
Style: Trappist Ale
OG: 1.098
FG: 1.024
ABV: 9.69%
SRM: 13.1
IBU: 58.64
Ingredients:
14lbs Rahr 2-row
2lbs Briess Pilsen
1lbs Biscuit Malt
1lb dextrose
.75lbs Aromatic Malt
.75lbs Belgium Caramel Pils
.50lbs Crystal Malt 60L
Hop Additions:
1.5oz NB 8.50% @ 60m
.5oz NB 8.50% @ 40m
1.0oz Hallertau 4.80% @ 30m
1.0oz Chinook 13.00% @ 10m
Yeast: white labs Monastery Ale
Primary: 2oz Hungarian Oak Chips
It's a Belgium Trappist styled ale that will have what I'm hoping to be some noticeable smokey flavor.
Name: Abbey Smoke Out
Style: Trappist Ale
OG: 1.098
FG: 1.024
ABV: 9.69%
SRM: 13.1
IBU: 58.64
Ingredients:
14lbs Rahr 2-row
2lbs Briess Pilsen
1lbs Biscuit Malt
1lb dextrose
.75lbs Aromatic Malt
.75lbs Belgium Caramel Pils
.50lbs Crystal Malt 60L
Hop Additions:
1.5oz NB 8.50% @ 60m
.5oz NB 8.50% @ 40m
1.0oz Hallertau 4.80% @ 30m
1.0oz Chinook 13.00% @ 10m
Yeast: white labs Monastery Ale
Primary: 2oz Hungarian Oak Chips
