
Specifics
General Information
Method: | All Grain |
Mash In: 140 - 30 mins Saccharification Rest: 154 - 60 mins Carbonate to 2.5 to 3 volumes Steeped the ground Carafa in 1/2 gal of cold water for 3 days, then added on top of the mash during first runnings. |
Recipe
Grains | ||
12.25 pounds | 82.3% of grist | |
1.50 pounds | 10.1% of grist | |
0.13 pounds | 0.9% of grist | |
0.50 pounds | 3.4% of grist | |
0.50 pounds | 3.4% of grist | |
14.88 pounds | Total Grain Weight | 100% of grist |
Adjuncts | ||
1.00 pounds | Belgian Candi Syrup - Dark | |
0.70 pounds | Sucrose (Table Sugar) | |
Miscellaneous Ingredients (Non-Fermentable) | ||
.36 oz | Corriander Seed @ 5 minutes (Boil) | |
Hops | ||
1.75 ounces |
4.2% Pellets @ 60 minutes Type: Bittering Use: Boil |
7.4 AAUs |
0.75 ounces |
3.5% Pellets @ 30 minutes Type: Bittering and Aroma Use: Boil |
2.6 AAUs |
0.50 ounces |
3.5% Pellets @ 5 minutes Type: Aroma Use: Boil |
1.8 AAUs |
3.00 ounces | Total Hop Weight | 11.7 AAUs |
Yeast | ||
Wyeast Wyeast 1762 Belgian Abbey II — Liquid — 3 L starter |
Fermentation
Primary: | 5 days @ 64° F |
Secondary: | 2 days @ 75° F |
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