My favorite beer. Will be good to see what people think.
All SI units.
Batch Size = 27L.
Brew house Efficiency= 75%
OG = 1.079
FG = 1.010
IBU = 24
Colour = 35 EBC
ABV = 9.0%
Grainbill:
7.50kg Pilsner Malt = 73%
0.75kg Aromatic Malt = 7.3%
0.75kg Caramunich Malt = 7.3
0.25kg Special B Malt = 2.4%
1.00kg Candi Sugar (Amberish? I make it myself, holding 1kg of brown cane sugar with 1 tbs of cream of tartar at 130-degreees for 20 minutes. It starts to smell like green apples and when that smell goes it's done. Then quickly raise to 150-degrees then immediately cooling.)
Mash Schedule fits in 36Litre Mash Tun:
Mash In - 27.00L at 64-Degrees for 75minutes (72-degree water temp to add)
Fly Sparge with 25L at 76-Degrees
Boil:
90-Minutes Total Boil
20g Magnum at 60minute addition (14% AAU)
15g Hallertauer at 30minute addition (4.8% AAU)
30g Hallertauer at 15minute addtion (4.8% AAU)
Whirlfloc at 15minutes.
Cool then whirlpool.
Yeast
Wyeast Belgian Strong Ale #1388 - 1.50 Litre Starter (275 Billion Cells - This is "severely" under pitching by some peoples judgement. However I feel that this style of beer requires under pitching by a significant amount.)
Fermentation Profile
Pitch at 18-Degrees
Rise from 18-Degrees to 29-Degrees over 8-Days (just allow the yeast to increase the temperature. Don't let it run away from you and rise too fast)
Drop to 20-Degrees over 7-Days
Drop to 4-Degrees and age for 14-days (I do this in keg)
Let me know what people think of this one. I like it.
All SI units.
Batch Size = 27L.
Brew house Efficiency= 75%
OG = 1.079
FG = 1.010
IBU = 24
Colour = 35 EBC
ABV = 9.0%
Grainbill:
7.50kg Pilsner Malt = 73%
0.75kg Aromatic Malt = 7.3%
0.75kg Caramunich Malt = 7.3
0.25kg Special B Malt = 2.4%
1.00kg Candi Sugar (Amberish? I make it myself, holding 1kg of brown cane sugar with 1 tbs of cream of tartar at 130-degreees for 20 minutes. It starts to smell like green apples and when that smell goes it's done. Then quickly raise to 150-degrees then immediately cooling.)
Mash Schedule fits in 36Litre Mash Tun:
Mash In - 27.00L at 64-Degrees for 75minutes (72-degree water temp to add)
Fly Sparge with 25L at 76-Degrees
Boil:
90-Minutes Total Boil
20g Magnum at 60minute addition (14% AAU)
15g Hallertauer at 30minute addition (4.8% AAU)
30g Hallertauer at 15minute addtion (4.8% AAU)
Whirlfloc at 15minutes.
Cool then whirlpool.
Yeast
Wyeast Belgian Strong Ale #1388 - 1.50 Litre Starter (275 Billion Cells - This is "severely" under pitching by some peoples judgement. However I feel that this style of beer requires under pitching by a significant amount.)
Fermentation Profile
Pitch at 18-Degrees
Rise from 18-Degrees to 29-Degrees over 8-Days (just allow the yeast to increase the temperature. Don't let it run away from you and rise too fast)
Drop to 20-Degrees over 7-Days
Drop to 4-Degrees and age for 14-days (I do this in keg)
Let me know what people think of this one. I like it.