| Check | Time | Step |
| |
1-2 Days Before Brewing |
Make Yeast Starter: Dutch Castle (Wyeast #3822) [Starter 125 ml] [Add to Secondary] |
| |
8/6/2006 |
Clean and prepare equipment. |
| |
-- |
Measure ingredients, crush grains. |
| |
-- |
Prepare Water (9.00 gal total)
| Amount |
Item |
Type |
| 1.00 tsp |
pH 5.2 (Mash 5.0 min) |
Misc |
|
| |
-- |
Prepare Ingredients for Mash
| Amount |
Item |
Type |
| 1 lbs |
Date Sugar (3.0 SRM) |
Adjunct |
| 6 lbs |
Castle Pilsner (2 Row) (2.0 SRM) |
Grain |
| 3 lbs |
Golden Promise, Maris Otter (3.0 SRM) |
Grain |
| 1 lbs 8.0 oz |
Caramunich Malt (56.0 SRM) |
Grain |
| 1 lbs 8.0 oz |
Caravienne Malt (22.0 SRM) |
Grain |
| 1 lbs |
Wheat, Flaked (1.6 SRM) |
Grain |
| 8.0 oz |
Aromatic Malt (26.0 SRM) |
Grain |
| 4.0 oz |
Special B Malt (180.0 SRM) |
Grain |
|
| |
-- |
WARNING: Preheat Mash Tun - No equipment adjustments made! |
| |
5 min |
Mash Ingredients
Step: Add 22.13 qt of water at 143.5 F |
| |
30 min |
- Hold mash at 135.0 F for 30 min |
| |
5 min |
Step: Decoct 3.47 qt of mash and boil it |
| |
30 min |
- Hold mash at 145.0 F for 30 min |
| |
0 min |
Step: Decoct 1.20 qt of mash and boil it |
| |
30 min |
- Hold mash at 148.0 F for 30 min |
| |
5 min |
Step: Decoct 7.10 qt of mash and boil it |
| |
30 min |
- Hold mash at 165.0 F for 30 min |
| |
5 min |
Step: Decoct 3.98 qt of mash and boil it |
| |
15 min |
- Hold mash at 172.0 F for 15 min |
| |
-- |
Sparge with 3.47 gal of 172.0 F water. |
| |
-- |
Add water to achieve boil volume of 7.23 gal |
| |
-- |
Estimated Pre-boil Gravity is: 1.086 SG with all grains/extracts added |
| |
Boil for 90 min |
Start to Boil
| Amount |
Item |
Type |
| 1 lbs |
Candi Sugar, Blond (75.0 SRM) |
Sugar |
| 1 lbs |
Candi Sugar, Clear (0.5 SRM) |
Sugar |
| 1 lbs |
Candi Sugar, Dark (275.0 SRM) |
Sugar |
| 1 lbs |
Dark Rock Candi Syrup (500.0 SRM) |
Sugar |
| 1 lbs |
Turbinado (10.0 SRM) |
Sugar |
|
| |
30 min into boil |
Add 1.00 oz Styrian Goldings [5.40%] (60 min) |
| |
60 min into boil |
Add 0.50 oz Amarillo [9.50%] (30 min) |
| |
75 min into boil |
Add 0.50 oz Kent Goldings [5.90%] (15 min) |
| |
75 min into boil |
Add 1.00 tsp Wyeast Yeast Nutrient (Boil 15.0 min) |
| |
75 min into boil |
Add 2.00 items Servomyces Yeast Nutrient (Boil 15.0 min) |
| |
75 min into boil |
Add 5.00 gm Coriander Seed (Boil 15.0 min) |
| |
85 min into boil |
Add 2.00 gm Seeds of Paradise (Boil 5.0 min) |
| |
85 min into boil |
Add 1.00 items Cinnamon Stick (Boil 5.0 min) |
| |
85 min into boil |
Add 0.50 oz Summit [15.40%] (5 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. |
| |
-- |
Add Ingredients to Fermenter
| Amount |
Item |
Type |
| 1 Pkgs |
Belgian Strong Ale (Wyeast Labs #1388) |
Yeast-Ale |
|
| |
8/6/2006 |
Measure Original Gravity: ________ (Estimate: 1.103 SG) |
| |
8/6/2006 |
Measure Batch Volume: ________ (Estimate: 6.00 gal) |
| |
12 days |
Ferment in primary for 12 days at 80.0 F |
| |
-- |
|
| |
Ferment in primary for 12 days at 80.0 F |
Add Ingredients to Primary
| Amount |
Item |
Type |
| 1.00 tsp |
Yeast Nutrient (Primary 3.0 days) |
Misc |
|
| |
8/18/2006 |
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 |
Dutch Castle (Wyeast #3822) [Starter 125 ml] [Add to Secondary] |
Yeast-Ale |
|
| |
8/25/2006 |
Transfer to Tertiary Fermenter |
| |
0 days |
Ferment in tertiary for 0 days at 68.0 F |
| |
8/25/2006 |
Measure Final Gravity: ________ (Estimate: 1.024 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 |
| |
9/22/2006 |
Sample and enjoy! |