Type: All Grain
Batch Size: 5.00 gal
Boil Size: 6.17 gal
Boil Time: 60 min
End of Boil Vol: 5.47 gal
Final Bottling Vol: 4.75 gal
Fermentation: Ale, Single Stage
Date: 18 May 2022
Brewer: Mike Young
Asst Brewer:
Equipment: Mike's Brewzilla 35L
Efficiency: 75.00 %
Est Mash Efficiency: 78.7 %
Taste Rating: 30.0
Taste Notes:
Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
Volume |
|
2.0 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
1.1 % |
0.01 gal |
|
7 lbs |
Pilsner (2 Row) Briess (1.2 SRM) |
Grain |
2 |
60.2 % |
0.55 gal |
|
1 lbs |
Caramunich 1 Malt (36.0 SRM) |
Grain |
3 |
8.6 % |
0.08 gal |
|
1 lbs |
Munich Malt (Briess Bonlander - 10L) (10.0 SRM) |
Grain |
4 |
8.6 % |
0.08 gal |
|
8.0 oz |
Aromatic Malt (26.0 SRM) |
Grain |
5 |
4.3 % |
0.04 gal |
|
8.0 oz |
Special B Malt (180.0 SRM) |
Grain |
6 |
4.3 % |
0.04 gal |
|
1 lbs 8.0 oz |
Candi Syrup, Dark D-90 - Homemade [Boil] (90.0 SRM) |
Sugar |
7 |
12.9 % |
0.13 gal |
|
0.50 oz |
Magnum (2019 - YVH) [10.90 %] - Boil 60.0 min |
Hop |
8 |
19.1 IBUs |
- |
|
1.0 pkg |
Trappist High Gravity - Harvested (Wyeast Labs #3787) [124.21 ml] |
Yeast |
9 |
- |
- |
|
4.00 oz |
Oak Cubes/Spirals (Secondary 14.0 days) |
Flavor |
10 |
- |
- |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.062 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 7.0 %
Bitterness: 19.1 IBUs
Est Color: 23.5 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 1.88 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.47
Measured Mash PH: 5.20
Total Grain Weight: 11 lbs 10.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
Mash Steps
|
Name |
Description |
Step Temperature |
Step Time |
|
Mash In |
Add 22.00 qt of water at 158.7 F |
152.0 F |
60 min |
Sparge: Batch sparge with 2 steps (Drain mash tun , 3.08gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Single Stage
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F
Notes
5/18/2022 - Brew Day - Made homemade Belgian Candi Syrup during the mash using a process from Homebrewtalk link below. The syrup had a nutty/peanut butter aroma with a more bright fruity flaovr than I was expecting. I though based on the color that the flavor would be deeper raisin notes, so I may go darker next time. I added the syrup at the start of the boil, stirring as I slowly added it to the BZ. Boiled 60 minutes, adding Super Moss slurry, whirlpool arm & chiller with 10 minutes left in the boil.
6/3/2022 - Transferred to secondary on top of one oak spiral that had been broken up and soaked in a couple hundred ml of brandy for a few days.
Belgian Candi Syrup Recipe & Process: https://www.homebrewtalk.com/threads/20-lb-of-sugar-and-a-jar-of-yeast-nutrient.114837/
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