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Method: | All Grain |
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12.2B at the start of the boil (grain only). Sugars added at 30 minutes, slowly and with low flame. Very fast start to the ferment which was carried out at 66F. On 2017-12-19 after the krausen had mostly fallen, the carboy was placed on a heating pad set to '4' and the temperature increased to 74F to encourage attenuation. |
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 |
0.67 ounces |
9.6% Leaf @ 90 minutes Type: Bittering Use: First Wort |
6.4 AAUs |
1.00 ounces |
3.5% Leaf @ 1 minutes Type: Aroma Use: Aroma |
3.5 AAUs |
1.67 ounces | Total Hop Weight | 9.9 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: 3.5gal @ 163F -> 148F (1.14); rest 30 minutes Infuse: 3qt @ boil -> 158F (1.39); rest 60 minutes Mash out: 1.5gal @boil -> 170F (1.84) Batch sparge with an additional 2.75gal |
Dark sugar made by caramelizing 2.5 lbs sucrose with 1t tartaric acid and 1T honey. Cooked 4 hours at 270F, with an ending at 280F to hit soft crack. The color is just a shade darker than dark brown bottle glass of the same thickness. |
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