Zver
Active Member
- Recipe Type
- All Grain
- Yeast
- M41
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 6.6
- Original Gravity
- 1.075
- Final Gravity
- 1.005
- Boiling Time (Minutes)
- 75
- IBU
- 26
- Color
- 34
- Primary Fermentation (# of Days & Temp)
- 14 days @ 72F
- Secondary Fermentation (# of Days & Temp)
- 14 days @ 72F
7,00 kg CHÂTEAU PILSEN 2RS (3,0 EBC) Grain 1 73,7 %
1,00 kg CHÂTEAU SPECIAL B® (300,2 EBC) Grain 2 10,5 %
0,50 kg Wheat Flour (3,5 EBC) Grain 3 5,3 %
50,00 g Styrian Goldings (Celeia) [3,40 %] - Boiling 75,0 min Hop 4 16,6 IBUs
25,00 g Hallertauer [4,60 %] - Boiling 30,0 min Hop 5 8,3 IBUs
7,00 g Coriander Seed (Boiling 10,0 mins) Spice 6 -
12,00 g Hallertauer [4,60 %] - Boiling 5,0 min Hop 7 1,0 IBUs
1,0 pkg Belgian Ale (Mangrove Jack's #M41) Yeast 8 -
0,50 kg Candi Sugar, Dark (541,8 EBC) Sugar 9 5,3 %
0,50 kg Sugar, Table (Sucrose) (2,0 EBC) Sugar 10 5,3 %
I've found that monks use 2 malts, 2 sugars and 5% wheat flour. So I choose Special B as second malt and hop schedule from well-known recipe.
Also I mashed 0,5 kg wheat flour with pilsen (30 min at 126F then raised to 149F and added to main mash).
Sugars were added at high krausen (3d day after pitching). Hope to get plum, raisins, figs.
1,00 kg CHÂTEAU SPECIAL B® (300,2 EBC) Grain 2 10,5 %
0,50 kg Wheat Flour (3,5 EBC) Grain 3 5,3 %
50,00 g Styrian Goldings (Celeia) [3,40 %] - Boiling 75,0 min Hop 4 16,6 IBUs
25,00 g Hallertauer [4,60 %] - Boiling 30,0 min Hop 5 8,3 IBUs
7,00 g Coriander Seed (Boiling 10,0 mins) Spice 6 -
12,00 g Hallertauer [4,60 %] - Boiling 5,0 min Hop 7 1,0 IBUs
1,0 pkg Belgian Ale (Mangrove Jack's #M41) Yeast 8 -
0,50 kg Candi Sugar, Dark (541,8 EBC) Sugar 9 5,3 %
0,50 kg Sugar, Table (Sucrose) (2,0 EBC) Sugar 10 5,3 %
I've found that monks use 2 malts, 2 sugars and 5% wheat flour. So I choose Special B as second malt and hop schedule from well-known recipe.
Also I mashed 0,5 kg wheat flour with pilsen (30 min at 126F then raised to 149F and added to main mash).
Sugars were added at high krausen (3d day after pitching). Hope to get plum, raisins, figs.
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