Struise/Paxton ArchaicBeer
Belgian Specialty Ale

 

Type: All Grain

 Date: 4/1/2007

Batch Size: 6.00 gal

 Brewer: Sean Zane Paxton
Boil Size: 7.23 gal Asst Brewer: Urbain Coutteau
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 80.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
12.00 lb Castle Pale Malt (2 Row) (3.2 SRM) Grain 63.16 %
1.50 lb Oats, Flaked (1.0 SRM) Grain 7.89 %
1.25 lb Caramel Malt - 120L Organic (Briess) (120.0 SRM) Grain 6.58 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 5.26 %
0.75 lb Barley, Flaked (1.7 SRM) Grain 3.95 %
0.75 lb Wheat, Flaked (1.6 SRM) Grain 3.95 %
0.50 lb Cara 20 (Dingemans) (23.0 SRM) Grain 2.63 %
0.25 lb De-Bittered Black Malt (Dingemans) (550.0 SRM) Grain 1.32 %
2.50 oz Goldings, East Kent [4.80 %] (60 min) Hops 25.0 IBU
1.00 items Servomyces Yeast Nutrient (Boil 15.0 min) Misc
1.00 lb Candi Sugar, Dark (275.0 SRM) Sugar 5.26 %
1 Pkgs Pannepot (De Struise) Yeast-Ale
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat

 

Beer Profile

Est Original Gravity: 1.092 SG

 Measured Original Gravity: 1.080 SG
Est Final Gravity: 1.026 SG Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 8.66 % Actual Alcohol by Vol: 7.85 %
Bitterness: 25.0 IBU Calories: 368 cal/pint
Est Color: 38.0 SRM Color:
Color
 

Mash Profile
Mash Name: Abbey Mash Profile Total Grain Weight: 18.00 lb
Sparge Water: 3.09 gal Grain Temperature: 60.0 F
Sparge Temperature: 168.0 F TunTemperature: 60.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Abbey Mash Profile
Step Time Name Description Step Temp
15 min Acid Rest Add 25.20 qt of water at 99.6 F 95.0 F
15 min Protein Rest Decoct 7.11 qt of mash and boil it 122.0 F
15 min Gluten Rest Decoct 4.45 qt of mash and boil it 135.0 F
60 min Beta Sacrification Decoct 5.20 qt of mash and boil it 148.0 F
15 min Mashout Decoct 8.19 qt of mash and boil it 165.0 F

 
Mash Notes:

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 3.0
Pressure/Weight: 30.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes
This is a collaboration recipe with De Struise Brouwers and the Homebrewchef. Working with Urbain on this base recipe, changing some of the ingredients and malt % resulted in this recipe. When yeast was pitched, the dregs of a bottle of Pannepot was added with the 3787.