MrOrange
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 3278
- Yeast Starter
- Nope
- Additional Yeast or Yeast Starter
- Various Bottle Dregs
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.053
- Final Gravity
- Didn\\'t Measure
- Boiling Time (Minutes)
- 90
- IBU
- 6.5
- Color
- 4-5 SRM
- Primary Fermentation (# of Days & Temp)
- 365 Days
- Secondary Fermentation (# of Days & Temp)
- None
- Additional Fermentation
- None
- Tasting Notes
- Awesome
Grain
-7.5 lbs Belgian Pale Malt
-3 lbs Flaked Wheat
-.75 lbs Rice Hulls
Hops
-Hersbrucker - 3.9% AA @ 60mins
Yeast
-2 Packs Wyeast 3278 (first one was close to a year old so I added another one)
-Bottle dregs from 1 bottle of Petrus Aged Pale, 1 bottle of Orval, and 1 bottle of Jolly Pumpkin La Roja
Mash - Single Infusion, Medium Body, No Mash Out
Mash at 153F for 75 mins
Fly sparge with 180F water
Notes
- Pitched dregs from one bottle of Petrus Aged Pale on 2/27/12
- Pitched dregs from one bottle of Orval on 3/4/12
- Pitched dregs from one bottle of Jolly Pumpkin La Roja on 5/13/12
- Boiled 1 oz of light toast oak chips, drained water and repeated to remove as much oak flavor as possible. Added oak on 6/5/12
- Kept in primary fermenter for approximately one year
- Bottled half uncarbonated to enter into competitions and the other half was bottled to around 1.5 vols/co2
- Flavor is fairly balanced leaning slightly towards acidity over funk
The crappy cell phone picture doesn't really do this beer justice
-7.5 lbs Belgian Pale Malt
-3 lbs Flaked Wheat
-.75 lbs Rice Hulls
Hops
-Hersbrucker - 3.9% AA @ 60mins
Yeast
-2 Packs Wyeast 3278 (first one was close to a year old so I added another one)
-Bottle dregs from 1 bottle of Petrus Aged Pale, 1 bottle of Orval, and 1 bottle of Jolly Pumpkin La Roja
Mash - Single Infusion, Medium Body, No Mash Out
Mash at 153F for 75 mins
Fly sparge with 180F water
Notes
- Pitched dregs from one bottle of Petrus Aged Pale on 2/27/12
- Pitched dregs from one bottle of Orval on 3/4/12
- Pitched dregs from one bottle of Jolly Pumpkin La Roja on 5/13/12
- Boiled 1 oz of light toast oak chips, drained water and repeated to remove as much oak flavor as possible. Added oak on 6/5/12
- Kept in primary fermenter for approximately one year
- Bottled half uncarbonated to enter into competitions and the other half was bottled to around 1.5 vols/co2
- Flavor is fairly balanced leaning slightly towards acidity over funk
The crappy cell phone picture doesn't really do this beer justice