Slobberchops
Active Member
- Recipe Type
- Partial Mash
- Yeast
- White Labs WLP530 Abbey Ale
- Yeast Starter
- 1 quart, 2 days
- Additional Yeast or Yeast Starter
- 21 days in glass, 64 deg
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.078
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 42
- Color
- 7
- Primary Fermentation (# of Days & Temp)
- 15 @ 64
- Secondary Fermentation (# of Days & Temp)
- 21 @ 64
- Additional Fermentation
- Bottle conditioning, 4 oz sugar
- Tasting Notes
- \"Moderate yeast character and medium spicy hop. Moderate bitterness balances malt int
Specialty grain (all 175 deg for 60 min):
-- 5 lbs Belgian Pils
-- 1/2 lb Belgian Aromatic
Malt:
-- 4.5 lbs light dry extract (60 min)
-- 2.5 lbs cane sugar (60 min)
Hops:
-- 1 oz Goldings (60 min)
-- 1 oz Tettnanger (30 min)
-- 1 oz Fuggles (25 min)
-- 1 oz Saaz (5 min)
Target Original Gravity: 1.08
Achieved OG: 1.078
Final Gravity: 1.012
ABV%: 9.2%
IBU: 35
Mashed at 175 degrees in the oven for 60 minutes. Transitioned to kettle, and brought to a boil. Stole some wort to make a 2-day, 1-quart starter. Added other fermentables and hops according to schedule. Cooled and moved to fermenter. Pitched. Moved to secondary. Primed and bottled.
-- 5 lbs Belgian Pils
-- 1/2 lb Belgian Aromatic
Malt:
-- 4.5 lbs light dry extract (60 min)
-- 2.5 lbs cane sugar (60 min)
Hops:
-- 1 oz Goldings (60 min)
-- 1 oz Tettnanger (30 min)
-- 1 oz Fuggles (25 min)
-- 1 oz Saaz (5 min)
Target Original Gravity: 1.08
Achieved OG: 1.078
Final Gravity: 1.012
ABV%: 9.2%
IBU: 35
Mashed at 175 degrees in the oven for 60 minutes. Transitioned to kettle, and brought to a boil. Stole some wort to make a 2-day, 1-quart starter. Added other fermentables and hops according to schedule. Cooled and moved to fermenter. Pitched. Moved to secondary. Primed and bottled.
