Method: | All Grain |
3/15/15 - Pitched at 9p. Aerated for 10 minutes, until a thin froth covered the entire surface. 3/16/15 - Evidence of positive pressure at 8 hours. Krausen had formed by 20 hours. Indicated 62F with a room temperature of 59F. Unseasonable warm weather has prevented the furnace from running and the basement is cooling significantly. 3/17/15 - Still happily fermenting along. Good, stable krausen and rolling ferment. Indicated 62F in a 60F room. 3/18/15 - Still fermenting nicely, krausen slightly receded. I draped a dish towel over the carboy in an effort to slightly raise the temperature. Indicated 62F, room 60F. 3/22/15 - Transferred to secondary. Still some activity as it finishes. 5/19/15 - Bottled with 5oz corn sugar. Yielded 23x22oz and 6x12oz. |
Enter desired final yield (volume): |
11.50 pounds | 93.9% of grist | |
0.25 pounds | 2% of grist | |
0.25 pounds | 2% of grist | |
0.25 pounds | 2% of grist | |
12.25 pounds | 100% of grist |
0.63 pounds | Candi Sugar, Dark | |
0.50 pounds | Sucrose (Table Sugar) |
0.40 oz. (crushed) | Coriander Seed @ 1 minutes | |
1 | Whirlfloc @ 15 minutes | |
1/2 tsp. | Yeast Nutrient @ 15 minutes | |
5 ea. (crushed) | Peppercorn @ 1 minutes |
0.50 ounces |
9.6% Pellets @ 90 minutes Type: Bittering Use: Boil |
4.8 AAUs |
1.00 ounces |
3.5% Leaf @ 1 minutes Type: Aroma Use: Aroma |
3.5 AAUs |
1.50 ounces | Total Hop Weight | 8.3 AAUs |
Total Boil Time: | 90 minutes |
Name: | Belgian Ale |
Manufacturer: | Wyeast |
Product ID: | 1214 |
Type: | Ale |
Flocculation: | Medium |
Attenuation: | 74% |
Temperature Range: | 58–68°F |
Amount: | 2000 ml |
Red rectangular cooler
Batch Size: | 5 gallons | Boil Volume: | 7 gallons |
Evaporation Rate: | 9% per hour | Mash Tun Dead Space: | 0 gallons |
Efficiency: | 80% | Mash Tun Weight: | 10 pounds |
Hop Utilization: | 100% | Mash Tun Volume: | 10 gallons |
Loss: | .5 gallons | Mash Tun Specific Heat: | .3 Cal/gram per °C |
Notes: | Suitable for larger batches, up to 25 pounds of grain in a thick mash. |
Hastings, Minnesota
Calicum: | 55 ppm |
Bicarbonate: | 196 ppm |
Sulfate: | 7.9 ppm |
Chloride: | 8.9 ppm |
Sodium: | 3 ppm |
Magnesium: | 24 ppm |
PH: | 7.4% |
Notes: | Taken from: Prepared by GWMAP |
Mash in with 13.2 qt at 163F to hit a first rest temperature of 148F. Rest 30 minutes and infuse with 3 qt at boil to raise the temperature to 158F. Rest 60 minutes. Mash out with 4 qt at boil to hit 170F. Drain and sparge with an additional 3.5 gallons at 170F. |
Dark sugar made by caramelizing 2.5 lbs sucrose with 1t tartaric acid and 1T corn syrup. Cooked 4 hours at 270F, with an ending at 320F to hit hard crack. The color is just a shade darker than dark brown bottle glass of the same thickness. |
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