| Check | Time | Step |
| |
1-2 Days Before Brewing |
Make Yeast Starter: Belgian Abbey II (Wyeast Labs #1762) [Starter 125 ml] [Add to Secondary] |
| |
2/12/2006 |
Clean and prepare equipment. |
| |
-- |
Measure ingredients, crush grains. |
| |
-- |
Prepare Water (8.88 gal total)
| Amount |
Item |
Type |
| 1.00 tsp |
pH 5.2 (Mash 5.0 min) |
Misc |
|
| |
-- |
Prepare Ingredients for Mash
| Amount |
Item |
Type |
| 6.00 lb |
Pilsner (2 Row) (1.6 SRM) |
Grain |
| 3.00 lb |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
| 1.50 lb |
Caramunich Malt (56.0 SRM) |
Grain |
| 1.50 lb |
Caravienne Malt (22.0 SRM) |
Grain |
| 1.00 lb |
Wheat, Flaked (1.6 SRM) |
Grain |
| 0.50 lb |
Aromatic Malt (26.0 SRM) |
Grain |
| 0.25 lb |
Special B Malt (180.0 SRM) |
Grain |
|
| |
-- |
WARNING: Preheat Mash Tun - No equipment adjustments made! |
| |
5 min |
Mash Ingredients
Step: Add 20.63 qt of water at 143.5 F |
| |
30 min |
- Hold mash at 135.0 F for 30 min |
| |
5 min |
Step: Decoct 3.24 qt of mash and boil it |
| |
30 min |
- Hold mash at 145.0 F for 30 min |
| |
5 min |
Step: Decoct 7.44 qt of mash and boil it |
| |
30 min |
- Hold mash at 165.0 F for 30 min |
| |
5 min |
Step: Decoct 3.71 qt of mash and boil it |
| |
15 min |
- Hold mash at 172.0 F for 15 min |
| |
-- |
Sparge with 3.72 gal of 172.0 F water. |
| |
-- |
Add water to achieve boil volume of 7.23 gal |
| |
-- |
Estimated Pre-boil Gravity is: 1.083 SG with all grains/extracts added |
| |
Boil for 90 min |
Start to Boil
| Amount |
Item |
Type |
| 1.00 lb |
Brown Sugar, Dark (50.0 SRM) |
Sugar |
| 1.00 lb |
Candi Sugar, Clear (0.5 SRM) |
Sugar |
| 1.00 lb |
Candi Sugar, Dark (275.0 SRM) |
Sugar |
| 1.00 lb |
Dark Rock Candi Syrup (500.0 SRM) |
Sugar |
| 1.00 lb |
Turbinado (10.0 SRM) |
Sugar |
| 0.69 lb |
Date Sugar (3.0 SRM) |
Sugar |
|
| |
30 min into boil |
Add 1.00 oz Kent Goldings [5.90%] (60 min) |
| |
30 min into boil |
Add 1.50 oz Hallertauer Hersbrucker [2.90%] (60 min) |
| |
60 min into boil |
Add 0.50 oz Hallertauer Hersbrucker [2.90%] (30 min) |
| |
75 min into boil |
Add 1.00 items Servomyces Yeast Nutrient (Boil 15.0 min) |
| |
75 min into boil |
Add 5.00 gm Coriander Seed (Boil 15.0 min) |
| |
-- |
Cool wort to fermentation temperature |
| |
-- |
Add water (as needed) to achieve volume of 6.00 gal |
| |
-- |
Siphon wort to primary fermenter and aerate wort. |
| |
2/12/2006 |
Measure Original Gravity: ________ (Estimate: 1.100 SG) |
| |
2/12/2006 |
Measure Batch Volume: ________ (Estimate: 6.00 gal) |
| |
4 days |
Ferment in primary for 4 days at 68.0 F |
| |
-- |
|
| |
Ferment in primary for 4 days at 68.0 F |
Add Ingredients to Primary
| Amount |
Item |
Type |
| 1.00 tsp |
Yeast Nutrient (Primary 3.0 days) |
Misc |
|
| |
2/16/2006 |
Transfer to Secondary Fermenter |
| |
7 days |
Ferment in secondary for 7 days at 68.0 F |
| |
-- |
Add Ingredients to Secondary
| Amount |
Item |
Type |
| 1 Pkgs |
Belgian Abbey II (Wyeast Labs #1762) [Starter 125 ml] [Add to Secondary] |
Yeast-Ale |
|
| |
2/23/2006 |
Transfer to Tertiary Fermenter |
| |
0 days |
Ferment in tertiary for 0 days at 68.0 F |
| |
2/23/2006 |
Measure Final Gravity: ________ (Estimate: 1.025 SG) |
| |
-- |
Bottle beer at 60.0 F with 4.5 oz of corn sugar. |
| |
4.0 Weeks |
Age for 4.0 Weeks at 52.0 F |
| |
3/23/2006 |
Sample and enjoy! |