 |
Belgian Dark Strong Ale |
6 Gal |
10.05% |
28.27 |
1.089 |
1.012 |
37.06°L |
All Grain |
117 |
Beer
1 |
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Title: Westy 12 clone (variant) |
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| Boil Size: 7.5 Gal |
Boil Time: 90 |
Boil Gravity: 1.071 |
Efficiency: 79 |
Mash Thickness: 1.5 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 1.25 |
Primary Temp: 68 ° F |
Priming Method: Dextrose |
Priming Amount: 152 grams |
Creation Date: 03/13/2019 08:11 PM |
Notes: 3L Starter from one WLP 530 pack. [Edit: I used two packs with viability of about 60% to ensure appropriate inoculation rate.]
Start fermentation at 68, ramp up to 83F
Hold till 1.025 SG (approx 10 days to 2 weeks)
Rack to secondary, ramp down from 83 to 68
Hold at 68 till 1.012 SG (approx 1-2 weeks ramp/hold)
Move to 50-60F for 2 months
Bottle with new yeast starter and 152g priming sugar
AND/OR:
Clear wort boil-down notes (Optional Step):
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(Optionally) perform a separate boil-down of 1.00 gallon of vorlaufed wort into a syrup using the following steps:
1. Extract 1.0 gallon of wort at the beginning of clear runoff into a 3-5 gallon pot.
2. Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles.
3. Be careful NOT to burn the maltose syrup.
4. The result will be approximately 24-26 ounces of syrup.
5. Re-crash the syrup by adding wort from the ongoing main boil.
6. Pour the dissolved liquid back in to the main boil.
Fermentation Pitch Notes:
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Chill wort to 63-64F
Oxygenate chilled wort to 8-10PPM by diffusing pure O2 via .05 micron diffuser for 90-120 seconds.
Pitch decanted yeast starter, adding chilled wort to the yeast flask to clear remaining yeast as necessary.
Ramp fermentation temp (evenly over time) from 63 - 80F over 7 days. |
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