te-wa
Well-Known Member
found this recipe, don't remember where... hehe.
brewed one month ago. that being said, it will be much better after 3-6 months in bottles, but i keg, so i digress.
OG 1.091 "ESTIMATED" since the sugar is not added until primary ferm is almost complete
FG 1.013
abv 10.24%
srm 5.5
14.5 lbs Belgian Pilsner
1.5 lbs Munich 10L
mash 60 mins at 149 - mash out at 165 w/ fly sparge
1 oz Tettnang(er) @ FWH
1 oz Saaz @ 15 mins
1 oz Sazz @ flame-out
2 lbs table sugar, sucrose (dissolved) - added after airlock slows
pitched a starter of wlp 500
i primaried at 73 for 5 days, added the sucrose and let it ride for another 25 days.
*optionally, one could add adjuncts like peppercorns, sweet orange zest, spices. i let the yeast do the talking on this one, and the talking is LOUD.
brewed one month ago. that being said, it will be much better after 3-6 months in bottles, but i keg, so i digress.
OG 1.091 "ESTIMATED" since the sugar is not added until primary ferm is almost complete
FG 1.013
abv 10.24%
srm 5.5
14.5 lbs Belgian Pilsner
1.5 lbs Munich 10L
mash 60 mins at 149 - mash out at 165 w/ fly sparge
1 oz Tettnang(er) @ FWH
1 oz Saaz @ 15 mins
1 oz Sazz @ flame-out
2 lbs table sugar, sucrose (dissolved) - added after airlock slows
pitched a starter of wlp 500
i primaried at 73 for 5 days, added the sucrose and let it ride for another 25 days.
*optionally, one could add adjuncts like peppercorns, sweet orange zest, spices. i let the yeast do the talking on this one, and the talking is LOUD.
