| Check | Time | Step |
| |
10/3/2010 |
Clean and prepare equipment. |
| |
-- |
Measure ingredients, crush grains. |
| |
-- |
Prepare 8.16 gal water for brewing |
| |
-- |
Prepare Ingredients for Mash
| Amount |
Item |
Type |
| 12.00 lb |
Pale Malt (2 Row) Bel (3.0 SRM) |
Grain |
| 0.50 lb |
Aromatic Malt (26.0 SRM) |
Grain |
| 0.50 lb |
Caravienne Malt (22.0 SRM) |
Grain |
|
| |
-- |
WARNING: Preheat Mash Tun - No equipment adjustments made! |
| |
2 min |
Mash Ingredients
Protein Rest: Add 11.70 qt of water at 132.1 F |
| |
30 min |
- Hold mash at 122.0 F for 30 min |
| |
2 min |
Saccrification: Add 10.40 qt of water at 197.3 F |
| |
30 min |
- Hold mash at 154.0 F for 30 min |
| |
2 min |
Mash Out: Add 9.10 qt of water at 205.6 F |
| |
10 min |
- Hold mash at 168.0 F for 10 min |
| |
-- |
Sparge with 0.36 gal of 168.0 F water. |
| |
-- |
Add water to achieve boil volume of 6.60 gal |
| |
-- |
Estimated Pre-boil Gravity is: 1.059 SG with all grains/extracts added |
| |
Boil for 90 min |
Boil Ingredients
| Boil |
Amount |
Item |
Type |
| 90 min |
1.50 oz |
Styrian Goldings [5.20 %] (90 min) |
Hops |
| 90 min |
2.00 lb |
Candi Sugar, Clear (0.5 SRM) |
Sugar |
| 15 min |
0.50 oz |
Tettnang [3.90 %] (15 min) |
Hops |
| 5 min |
1.00 oz |
Saaz [5.90 %] (5 min) |
Hops |
|
| |
-- |
Cool wort to fermentation temperature |
| |
-- |
Add water (as needed) to achieve volume of 5.00 gal |
| |
-- |
Siphon wort to primary fermenter and aerate wort. |
| |
-- |
Add Ingredients to Fermenter
| Amount |
Item |
Type |
| 1 Pkgs |
Abbey Ale (White Labs #WLP530) |
Yeast-Ale |
|
| |
10/3/2010 |
Measure Original Gravity: ________ (Estimate: 1.071 SG) |
| |
10/3/2010 |
Measure Batch Volume: ________ (Estimate: 5.00 gal) |
| |
4 days |
Ferment in primary for 4 days at 68.0 F |
| |
10/7/2010 |
Transfer to Secondary Fermenter |
| |
7 days |
Ferment in secondary for 7 days at 68.0 F |
| |
10/14/2010 |
Measure Final Gravity: ________ (Estimate: 1.016 SG) |
| |
-- |
Bottle beer at 60.0 F with 3.8 oz of corn sugar. |
| |
4.0 Weeks |
Age for 4.0 Weeks at 52.0 F |
| |
11/11/2010 |
Sample and enjoy! |