
Specifics
General Information
Method: | All Grain |
90 min boil
Ferment at 65 to 70 until main fermentation slows. Rack to secondary with oak cubes and age for 1 year. 08/16/13 - Sampled at the 6 month mark. Tartness is already better than 2012 batch was but not where I would like it to be. Body is thin on both batches. I'm not sure if this will sour more or not. I blended in 1/3 of the 2012 batch and 1/3 of the Cherry Oud Bruin and liked the results.
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Recipe
Grains | ||
3.00 pounds | 31% of grist | |
2.18 pounds | 22.5% of grist | |
3.00 pounds | 31% of grist | |
0.50 pounds | 5.2% of grist | |
0.50 pounds | 5.2% of grist | |
0.50 pounds | 5.2% of grist | |
9.68 pounds | Total Grain Weight | 100% of grist |
Hops | ||
1.00 ounces |
4% Pellets @ 90 minutes Type: Bittering Use: Boil |
4 AAUs |
1.00 ounces | Total Hop Weight | 4 AAUs |
Yeast | ||
Wyast Wyeast 3763 Roeselare Blend — Liquid — Cake from 2012 Flanders |
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