gpawlak2000
Member
Anyone ever use Wyeast Trappist 3787 to make a barley wine? This is my 1st attempt--check out my formulation below. Any coments would be great--thx. I use beersmith to help desighn this--should be about 10.5%ABV with about 110IBUs and a color of 14SRM.
I've already brewed this up and the samples tast great at two weeks, but I know I have to lay this down to age so I was just wondeing how you might think this yeast will work with these ingredients.
Amount Item Type % or IBU
16.36 lb Pale Malt (2 Row) US (2.0 SRM) Grain 84.16 %
1.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.71 %
1.00 lb Biscuit Malt (23.0 SRM) Grain 5.14 %
1.00 oz Citra [12.30 %] (Dry Hop 14 days) Hops -
0.70 oz Chinook [11.80 %] (90 min) Hops 30.7 IBU
1.50 oz Cascade [5.00 %] (Dry Hop 14 days) Hops -
1.05 oz Citra [12.30 %] (30 min) Hops 34.5 IBU
0.35 oz Glacier [6.00 %] (30 min) Hops 5.6 IBU
0.87 oz Centennial [9.20 %] (30 min) Hops 21.5 IBU
0.70 oz Goldings, East Kent [4.50 %] (15 min) Hops 5.4 IBU
0.70 oz Citra [12.30 %] (15 min) Hops 14.8 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 90.0 min) Misc
0.58 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 2.98 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat
Brew Details:
Maxed out 8 gal mash tun with all 18.86lb of grain and 5 gal of water. 1st runnings @ 90 min were about 2.75 gal at 1.066 SG. For second runnings add 158F water to mash tun and let mash again for 45min @ 154F. 2nd runnings were about 2.75 gal at 1.040 SG. Sparged with 2.5 gal @ 170 F. Starting gravity preboil (total volume 7.75 gal) was 1.048 SG. To hit a fermenting SG of 1.100, boil time is about 4h to a total volume of 4.0 gal. After wort is cooled there is about 3.8 gal in the fermenter.
At yeast pitch, airate for 60 sec with pure O2--added yeast energizer and neutreiant 1tsp/gal. Airated wort 60h after pitching yeast. SG measured at 60h was 1.030.
Once fermented, beer is filtered useing a coarse filter, and slow carbonated in the keg for four weeks, then bottled useing a beer gun.
I've already brewed this up and the samples tast great at two weeks, but I know I have to lay this down to age so I was just wondeing how you might think this yeast will work with these ingredients.
Amount Item Type % or IBU
16.36 lb Pale Malt (2 Row) US (2.0 SRM) Grain 84.16 %
1.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.71 %
1.00 lb Biscuit Malt (23.0 SRM) Grain 5.14 %
1.00 oz Citra [12.30 %] (Dry Hop 14 days) Hops -
0.70 oz Chinook [11.80 %] (90 min) Hops 30.7 IBU
1.50 oz Cascade [5.00 %] (Dry Hop 14 days) Hops -
1.05 oz Citra [12.30 %] (30 min) Hops 34.5 IBU
0.35 oz Glacier [6.00 %] (30 min) Hops 5.6 IBU
0.87 oz Centennial [9.20 %] (30 min) Hops 21.5 IBU
0.70 oz Goldings, East Kent [4.50 %] (15 min) Hops 5.4 IBU
0.70 oz Citra [12.30 %] (15 min) Hops 14.8 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 90.0 min) Misc
0.58 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 2.98 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat
Brew Details:
Maxed out 8 gal mash tun with all 18.86lb of grain and 5 gal of water. 1st runnings @ 90 min were about 2.75 gal at 1.066 SG. For second runnings add 158F water to mash tun and let mash again for 45min @ 154F. 2nd runnings were about 2.75 gal at 1.040 SG. Sparged with 2.5 gal @ 170 F. Starting gravity preboil (total volume 7.75 gal) was 1.048 SG. To hit a fermenting SG of 1.100, boil time is about 4h to a total volume of 4.0 gal. After wort is cooled there is about 3.8 gal in the fermenter.
At yeast pitch, airate for 60 sec with pure O2--added yeast energizer and neutreiant 1tsp/gal. Airated wort 60h after pitching yeast. SG measured at 60h was 1.030.
Once fermented, beer is filtered useing a coarse filter, and slow carbonated in the keg for four weeks, then bottled useing a beer gun.