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Belgian Golden Strong Ale |
3.25 Gal |
7.46% |
44.41 |
1.067 |
1.01 |
3.96°L |
BIAB |
430 |
Beer
0 |
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Title: Trippel |
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| Boil Size: 3.75 Gal |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: BIAB |
Pitch Rate: 1.0 |
Primary Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 03/17/2017 06:10 PM |
Notes: 4.5 gallons distilled
0.15 gallons tap water
2 vials yeast in 1.0 liter starter @ 1.038 for 24 hours
Morning Of:
-Yeast - 7.44 grams
-Dextrose - 3.72 grams
Afternoon:
--Yeast = 2.0 grams
--Dextrose = 1.0 grams
Yellow Balanced Water Profile
Gypsum - 1.5 grams
CaCl2 - 1.4 grams
Epsom Salt - 1.15 grams
Canning Salt - 0.25 grams
Lactic Acid = 2.5 mL
Mash Additions:
-SMB - 1.02 grams
-Brewtan B - 0.70 grams
-Cinnamon Verum - 0.83 grams
Boil Additions:
-@ 16 minutes Brewtan B - 0.85 grams
-@ 15 minutes Irish Moss - 1.63 grams
-@ 10 minutes Wyeast Nutrient - 1.43 grams
Estimated Mash Ph = 5.31
Actual Mash Ph =
Post Mash Volume (no squeeze) =
Post Mash Gravity =
Post Boil Volume =
Post Boil Gravity =
Volume in Kettle =
Volume into Fermenter =
1. Add 2nd dose of yeast/dextrose
2a. Hydrate Irish Moss
2b. Start burner
3. Get to strike temp (154 deg)
4. Add SMB
5. Add Salts and Acid
6. Add Brewtan B and Cinnamon
7. SMB should mop up residual O2 in 5 minutes.
8. Mash in slowly |
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