And here’s today’s brew report:
| Brewing Steps: 2013B05 Council Tucky 8 |
| Belgian Dark Strong Ale |
| Type: All Grain |
Date: 10/27/2013 |
Batch Size
(fermenter): 5.00 gal |
Brewer: Nick Hansen |
| Boil Size: 6.52 gal |
Asst Brewer: |
| Boil Time: 60 min |
Equipment: Pot and Cooler ( 5 Gal/19 L) – All Grain |
| Final Bottling Volume: 4.60 gal |
Brewhouse Efficiency: 72.00 |
| Fermentation: Ale, Single Stage |
Taste Rating(out of 50): 30.0 |
| Taste Notes: |
|
Prepare for Brewing
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Create a yeast starter with 3.30 qt of wort
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Clean and Prepare Brewing Equipment |
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Total Water Needed: 8.69 gal |
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Mash or Steep Grains
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Mash Ingredients
Amt |
Name |
Type |
# |
%/IBU |
|
13 lbs 12.0 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
79.6 % |
|
1 lbs |
Caramunich I (Weyermann) (51.0 SRM) |
Grain |
2 |
5.8 % |
|
10.3 oz |
Corn, Flaked (1.3 SRM) |
Grain |
3 |
3.7 % |
|
4.0 oz |
Carafa Special I (Weyermann) (320.0 SRM) |
Grain |
4 |
1.4 % |
|
4.0 oz |
Special B Malt (180.0 SRM) |
Grain |
5 |
1.4 % |
|
2.0 oz |
Munich Light 10L (Gambrinus) (11.0 SRM) |
Grain |
6 |
0.7 % |
|
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Mash Steps
Name |
Description |
Step Temperature |
Step Time |
|
Mash In |
Add 20.02 qt of water at 170.0 F |
156.0 F |
45 min |
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Batch sparge with 2 steps (0.30gal, 3.39gal) of 168.0 F water
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Boil Wort
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Add water to achieve boil volume of 6.52 gal |
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Estimated pre-boil gravity is 1.082 SG |
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Boil Ingredients
Amt |
Name |
Type |
# |
%/IBU |
|
1 lbs 4.0 oz |
Candi Sugar, Amber (75.0 SRM) |
Sugar |
7 |
7.2 % |
|
1.00 oz |
Saaz [3.83 %] – Boil 60.0 min |
Hop |
8 |
9.5 IBUs |
|
0.50 oz |
Goldings, East Kent [5.00 %] – Boil 60.0 min |
Hop |
9 |
6.2 IBUs |
|
0.50 oz |
Hallertauer Hersbrucker [4.30 %] – Boil 30.0 min |
Hop |
10 |
4.1 IBUs |
|
0.50 oz |
Hallertauer Hersbrucker [4.30 %] – Boil 5.0 min |
Hop |
11 |
1.1 IBUs |
|
0.38 oz |
Coriander Seed (Boil 5.0 mins) |
Spice |
12 |
– |
|
| |
|
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Estimated Post Boil Vol: 5.98 gal and Est Post Boil Gravity: 1.093 SG |
|
Cool and Prepare Fermentation
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Cool wort to fermentation temperature |
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Transfer wort to fermenter |
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Add water to achieve final volume of 5.00 gal |
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Fermentation Ingredients
Amt |
Name |
Type |
# |
%/IBU |
|
1.0 pkg |
Belgian Dark Ale (Wyeast Labs #3822) |
Yeast |
13 |
– |
|
| |
Measure Actual Original Gravity 1.085 (Target: 1.093 SG) |
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Measure Actual Batch Volume 5.75 (Target: 5.00 gal) |
| Fermentation |
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10/27/2013 – Primary Fermentation (14.00 days at 67.0 F ending at 67.0 F) |
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|
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Measure Final Gravity: _________ (Estimate: 1.019 SG) |
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Date Bottled/Kegged: 11/10/2013 – Carbonation: Bottle with 5.56 oz Dry Malt Extract |
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Age beer for 30.00 days at 65.0 F |
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12/10/2013 – Drink and enjoy! |
| Notes |
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