|
Title: St. Bernardus ABT 12 |
|
|
| Boil Size: 6.75 Gal |
Boil Time: 90 |
Boil Gravity: 1.072 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: Partial Mash |
Pitch Rate: 1.25 |
Primary Temp: 70 ° F |
Priming Method: corn sugar |
Priming Amount: 6.5 |
Creation Date: 12/21/2018 12:32 PM |
Notes: [From Candi Syrup, Inc. recipe]
90 minute boil with hops, adjuncts and nutrients as needed. Chill to 64F. Oxygenate slowly through 0.05 micron diffusion
for 90 seconds (were after 9-10 ppm O2). Ramp primary from 64F to 76F through 7 days. At 1.013 rack off primary yeast
to secondary and cool to 55F. Hold for 5 days+ until the FG of 1.012 is reached. Dump yeast a second time, lower temp
to 40F and hold for 6 weeks. Bottle using heavy Belgian bottles or Champagne bottles. Prime with 31g/gal Simplicity
Candi Syrup and re-pitch 350ml Westmalle stir-plate. Bottle re-ferment for 14 days at 74F. Cellar for 12 months. |
