Here is one I'm about to transfer to secondary and let it age until December before bottling. Its a Belgian Golden Strong Ale.
Type: Extract
Date: 9/27/2006
Batch Size: 5.00 gal
Brewer: Greg Kelley
Boil Size: 5.72 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: -
Taste Notes:
Ingredients
Amount Item Type % or IBU
6.50 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 61.4 %
0.50 lb Carared (20.0 SRM) Grain 4.7 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 2.4 %
2.00 oz Styrian Goldings [5.40%] (45 min) Hops 27.2 IBU
0.50 oz Styrian Goldings [5.40%] (12 min) Hops 3.1 IBU
0.50 oz Saaz [4.00%] (12 min) Hops 2.3 IBU
0.50 oz Styrian Goldings [5.40%] (3 min) Hops 0.9 IBU
0.25 tsp Irish Moss (Boil 12.0 min) Misc
0.50 oz Coriander Seed (Boil 11.0 min) Misc
0.50 oz Coriander Seed (Boil 3.0 min) Misc
2.33 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 22.0 %
1.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 9.5 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.086 SG
Measured Original Gravity: 1.084 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 8.9 % Actual Alcohol by Vol: 10.3 %
Bitterness: 33.5 IBU Calories: 378 cal/pint
Est Color: 5.8 SRM Color: Color
Mash Profile
Mash Name: None Total Grain Weight: 10.00 lb
Sparge Water: - Grain Temperature: -
Sparge Temperature: - TunTemperature: -
Adjust Temp for Equipment: FALSE Mash PH: -
Mash Notes: -
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
On 10/3/06 boiled 1 pint of water and added 1 lbs of corn sugar (listed above). Dissolved and boiled for 10 min. Cooled in ice bath and added to primary fermenter.
