| Check | Time | Step |
| |
8/29/2008 |
Clean and prepare equipment. |
| |
-- |
Measure ingredients, crush grains. |
| |
-- |
Prepare 8.20 gal water for brewing |
| |
-- |
Prepare Ingredients for Mash
| Amount |
Item |
Type |
| 11.00 lb |
Pale Malt (2 Row) Bel (3.0 SRM) |
Grain |
| 0.50 lb |
Munich Malt (9.0 SRM) |
Grain |
| 0.33 lb |
Special B Malt (180.0 SRM) |
Grain |
|
| |
2 min |
Mash Ingredients
Mash In: Add 14.79 qt of water at 172.9 F |
| |
90 min |
- Hold mash at 158.0 F for 90 min |
| |
-- |
Batch Sparge Round 1: Sparge with 1.34 gal of 168.0 F water. |
| |
-- |
Batch Sparge Round 2: Sparge with 3.17 gal of 168.0 F water. |
| |
-- |
Add water to achieve boil volume of 6.78 gal |
| |
-- |
Estimated Pre-boil Gravity is: 1.062 SG with all grains/extracts added |
| |
Boil for 60 min |
Boil Ingredients
| Boil |
Amount |
Item |
Type |
| 90 min |
0.66 oz |
Cluster [7.70 %] (90 min) |
Hops |
| 60 min |
1.50 lb |
Candi Sugar, Clear (0.5 SRM) |
Sugar |
| 15 min |
1.00 oz |
Styrian Goldings [4.00 %] (15 min) |
Hops |
|
| |
-- |
Steep Hops
| Amount |
Item |
Type |
| 0.33 oz |
Cluster [7.70 %] (2 min) (Aroma Hop-Steep) |
Hops |
|
| |
-- |
Cool wort to fermentation temperature |
| |
-- |
Add water (as needed) to achieve volume of 5.25 gal |
| |
-- |
Siphon wort to primary fermenter and aerate wort. |
| |
-- |
Add Ingredients to Fermenter
| Amount |
Item |
Type |
| 1 Pkgs |
Trappist Ale (White Labs #WLP500) |
Yeast-Ale |
|
| |
8/29/2008 |
Measure Original Gravity: ________ (Estimate: 1.073 SG) |
| |
8/29/2008 |
Measure Batch Volume: ________ (Estimate: 5.25 gal) |
| |
4 days |
Ferment in primary for 4 days at 68.0 F |
| |
9/2/2008 |
Transfer to Secondary Fermenter |
| |
7 days |
Ferment in secondary for 7 days at 68.0 F |
| |
9/9/2008 |
Measure Final Gravity: ________ (Estimate: 1.017 SG) |
| |
-- |
Bottle beer at 60.0 F with 4.0 oz of corn sugar. |
| |
4.0 Weeks |
Age for 4.0 Weeks at 52.0 F |
| |
10/7/2008 |
Sample and enjoy! |