Wednesday, September 30, 2009

Belgian Single, Barrel Bound

Time to get that barrel bottled and refilled. Unfortunately, Mike has already posted about his brewing of it. You can read about the history and description of the recipe here. I'll make my post pretty brief and give my recipe which is slightly different from his.




Stats

OG

1.053

FG


IBU

25

ABV


SRM

4

Specifics

Boil Volume

8 gallons

Batch Size

5.5 gallons

Yeast

75% AA

Wyeast 3787



Fermentables

% Weight

Weight (lbs)

Grain

Gravity Points

Color

91.0 %

10.00

Castle Pils

46.5

3.3

3.0 %

0.33

American Vienna

1.5

0.2

3.0 %

0.33

German Acid Malt

1.5

0.1

3.0 %

0.33

American Soft White Wheat

1.8

0.2


10.99


51.2


Hops

% Wt

Weight (oz)

Hop

Form

AA%

AAU

Boil Time

Utilization

IBU

100.0 %

1.75

Styrian Goldings

Pellet

3.4

6.0

55

0.303

24.6


1.75







24.6


9/30/09: Brewed this morning. Again, no-chill so hop addition is a theoretical 75 mins. I mashed for 60min at 154 and 90min boil with terrible winds so it was a bit of a pain. Made a 2L starter from the wort with the yeast I split off of last weeks brew.


video
Here's a little video of the new chilling method, Jamil show in the background. Sorry it's sideways, can't figure out how to rotate it. You can see a bowl of 2L of wort chilling in the sink for the starter.

1 comment:

  1. hey, i thought you were going to keep that australian experiment to yourself!

    ReplyDelete