Soup, just wondering how this turned out?So almost a year after brewing this recipe as my first Partial Mash, I am revisiting it again as an All Grain with some twists and plan on making this on my first brew of 2013.
I have a batch that is coming off a Belgian cake any day and thought that this yeast would add something different and yet compliment the ingredients.
Ladies and Gents, I present to you-
The Belgian Pirate
Recipe Type: All Grain
Yeast: WY3522 Belgian Ardennes (G3 Cake)
Batch Size (Gallons): 5.25
Original Gravity: 1.088 - 1.092 est.
Final Gravity: 1.014-1.016 est.
Boiling Time (Minutes): 60
Color: 19.8 SRM
Primary Fermentation (# of Days & Temp): ~3 weeks
Secondary Fermentation (# of Days & Temp): 1 week
10 lbs American 2-row
2 lb German Munich
0.5 lb CaraAroma
1 lbs Torrified Wheat
1.5 lbs Light Brown Sugar @ 15 min
0.75 oz Chinook (Pellets, 12.0 %AA) boiled 60 min.
1 oz Mt. Hood (Pellets, 6.0 %AA) boiled 20 min.
1 ea. Cinnamon (stick) (15 min boil) (not included in calculations)
2 lb. Pineapple (fresh) (15 min boil) (not included in calculations)
4 oz. Oak Wood Chips soaked in Cruzan Dark Rum (French Oak secondary) (not included in calculations)
1 ea. Vanilla (whole bean) (Secondary) (not included in calculations)
Yeast : WY3522 Belgian Ardennes (Cake)
Mash thin @ 150 for 90 min. Pitch on cake @ 64*, ferment @ 70*.
Soak french oak chips and split Vanilla Bean in Cruzan Dark Rum on brewday. I find the Dark Cruzan to have more spice and molasses flavor than Meyers. And is good in coffee. I plan to keg half to drink early, and bottle half to age.
I'll update with measured numbers. Happy brewing and happy new years!