I though a clean bittering hop would be more appropriate then NB as are a lot of other flavors in this beer especially with the barrel, so I subbed out the NB for magnum. Brewers should add an ounce of the styrings regardless of their AA's. I also simplified the flavor hops (went with the spicy one) just for simplicity. So I significantly reduced the hop bitterness as tannins are perceived as bitter and the dryness of the beer will accentuate the bitterness that is there. The barrel will dry out the beer and it will make it more tannic (astringent). I tweaked a number of other things due to the barrel.I added the CaCl for yeast health and to balance the beer toward the malt, I added the MgSO4 for yeast health, and added the baking soda to reduce the acidity and round out the malt flavor. That quantity needs to be added twice, once in the mash (mix it in the hot water before the malt) and once into the boil, at the start of the boil. Water will have a big impact on both flavor and yeast health.Also, if we can manage it, maybe we could repitch the yeast 3 times (the first 4 make starters, the next 4 repitch, and again) Pure sugar,like a candi syrup does not need to be boiled or sanitized, and can be dumped right in to the fermentor. Finally it will help everyone's beer attenuate fully.
It will also keep the fermentation from getting too hot and kicking out lots of fusel alcohols. This technique lowers the original gravity from 1.088 to 1.077, allowing for a 1.75L starter (using 1 pack of yeast on a stir plate). I would add one pound on day 5, just after peak fermentation, and the other pound at day 7. A way to help this is to add the candi sugar to the primary fermentor. No fusel alcohols and no under-attenuation. First, the major goal is to get good fermentation.Sparge: Batch sparge with 2 steps (0.73gal, 4.01gal) of 175.0 F water Mash In Add 21.18 qt of water at 167.5 F 153.0 F 75 min Mash Schedule: Single Infusion, Light Body, Batch Sparge The weights given are to be added to both, the total amount of brewing salts used will be double the ammount listed.ĥ.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -Ĥ.00 g Baking Soda (Mash 60.0 mins) Water Agent 2 -Ģ.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -ġ1 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 4 58.7 %Ģ lbs Munich Malt (9.0 SRM) Grain 5 10.7 %ġ lbs Aromatic Malt (26.0 SRM) Grain 6 5.3 %ġ lbs Caramunich Malt (56.0 SRM) Grain 7 5.3 %ġ lbs Wheat Malt, Bel (2.0 SRM) Grain 8 5.3 %Ĩ.0 oz Melanoiden Malt (20.0 SRM) Grain 9 2.7 %Ĥ.0 oz Special B Malt (180.0 SRM) Grain 10 1.3 %ġ0.00 g Magnum - Boil 60.0 min Hop 11 20.4 IBUsģ4.00 g Styrian Goldings - Boil 20.0 mi Hop 12 7.0 IBUsġ.0 pkg Abbey Ale (White Labs #WLP530) [35.49 ml Yeast 13 -ġ.0 pkg Trappist High Gravity (Wyeast Labs #3787 Yeast 14 -ġ lbs Dark Candi Syrup (80.0 Sugar 15 5.3 %ġ lbs Dark Candi Syrup D2 (10 Sugar 16 5.3 % Here the reciepe with modifications and m y notes below:Īdd the brewing salts (CaCl, MgS04, NaHCO3) to both the mash and to the kettle.
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