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Belgian Specialty Ale |
5 Gal |
9.89% |
53.34 |
1.095 |
1.02 |
48.91°L |
Partial Mash |
276 |
Beer
0 |
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Title: Christmas Cherry Belgian Ale |
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| Boil Size: 7 Gal |
Boil Time: 75 |
Boil Gravity: 1.068 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: Partial Mash |
Pitch Rate: 1.0 |
Primary Temp: 69 ° F |
Priming Method: Bottle conditioning |
Priming Amount: 250 gr |
Creation Date: 10/16/2018 09:20 PM |
Notes: OG: 1.092
FG: 1.019
SRM: 48.83
IBU: 48.15
ABV: 9.58%
PRE-BOIL GRAVITY: 1.066
** YEAST STARTER **
1. Approximately 24 hours prior to Brewing, make a DME solution (1.58lbs DME with 2.4 litres water).
2. Allow solution to Boil for ~15 minutes.
3. Put into a mason jar or temperature proof glass vessel.
4. Apply Ice Bath until Temperature reaches ~65F.
5. Squeeze 1 packet of WLP500 into DME Solution.
6. Cover with Aluminum Foil + Swirl ~ every 1-2 hour until ready to pitch. Try to maintain yeast between 64-70F.
**Pre-BIAB Instructions**
1. Put Maris malt and flaked Oats into muslin sac or two sacs.
2. Put remaining milled ingredients into one seperate muslin sac.
3. Put hops into muslin sac.
4. Put Cherries into muslin sac.
** MASH or BIAB**
PRE-HEAT STRIKE WATER - 4 gal of 163F water
PRE-HEAT SPARGE - 3 gal of 170F Water then put on a lid.
(conduct Simultaneously)
Water Volume: 7 gallons for 1.5 lb/qt ratio.
1. STRIKE WATER: 163F.
2. Add UK Maris malt and Flaked Oats @ 163F.
3. Allow Temperature to fall to 152F prior to closing lid.
4. Maintain mash temp for 45 minutes.
5. Raise temp to 158F.
6. At 50 minutes into mash, add the rest of the grains.
7. Maintain temp @ 152F for the remaining 25 minutes.
8. Check Mash pH ~60 minutes into Mash.
pH: __________ (Aim for 5.2)
9. Add Salts if needed.
10. Total Mash Time: 75 minutes
11. Begin Sparge!
FINAL MASH TEMP: __________F
FINAL MASH pH: __________ (Aim for 5.2)
** SPARGE **
1. Heat 4 gal of Water to 170F. Add to Sparge Vessel.
2. Allow water to cool to 168F prior to beginning Sparge.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge for over 25-30 minutes.
5. Measure pH of the solution coming from Mash Tun @ end of Sparge.
Sparge pH: __________
(Aim for 5.2)
**Liquid Malt & Sugar Additions**
1. Stir in Liquid Amber malt.
2. Stir in DME crystal dark malt.
3. Stir in Belgium Dark Candied Sugar.
** BOIL **
1. Check Pre-Boil Gravity (goal: 1.060) + pH
** NOTE: Make sure to adjust for TEMPERATURE **
PRE-BOIL GRAVITY: __________ @ __________F
Adjusted Gravity: __________
PRE-BOIL pH: __________
2. Boil for 75 minutes or until final volume reaches 5 gallons.
3. Scoop the Poo for ~10 minutes.
4. Add Mosaic @ 45 minutes.
5. Add Mosaic @ 15 minutes.
6 a. Add dried cherries @ 15 minutes in muslin bag.
6 b.Add cinnamon stick(s) @ 5 minutes in muslin bag.
6 c. Add vanilla stick @ 5 minutes in muslin bag..
7. Remove vanilla, cherries and cinnamon at the end of boil.
8. Chill wort to 65F prior to Fermentation.
9. Oxygenate Wort before and after pitching yeast.
ORIGINAL GRAVITY: ______________
** FERMENTATION **
1. Goal Starting Temp: 65F
2. Hold Fermentation Temperature @ 65F for ~2/3 of Fermentation.
3. (Optional :Add medium toast French Oak cubes at 7 days into fermentation. Secondary or Primary if not using a secondary.
8 week / 60 days in Primary
** PRIMING **
"carbonate to approximately 2.5 volumes CO2"
1. Auto-Siphon 5 gal. of Fermented Beer into a bottling 6+ gal. Bucket
2. Add 2.5oz of Corn Sugar (goal CO2: 2.5 vols) to bottling Bucket, and gently stir to avoid introducing oxygen (introduce as a WARM solution)
4. Bottle condition @ 65F until ready to drink. (Minimum 2 weeks)
5. Store some bottles for months to enjoy! |
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