Ryanh1801
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- 530, 650
- Yeast Starter
- yes
- Additional Yeast or Yeast Starter
- http://www.homebrewtalk.com/newthread.php?do=newthread&f=72
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.058
- Final Gravity
- 1.003
- Boiling Time (Minutes)
- 90
- Primary Fermentation (# of Days & Temp)
- 14
- Secondary Fermentation (# of Days & Temp)
- 150
Batch Size: 5.00 gal
Boil Size: 5.72 gal
Estimated OG: 1.058 SG
Estimated Color: 8.0 SRM
Estimated IBU: 32.0 IBU
Brewhouse Efficiency: 65.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
6.25 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 58.1 %
2.50 lb Vienna Malt (3.5 SRM) Grain 23.3 %
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.3 %
2.00 oz Hallertauer Hersbrucker [4.00%] (60 min) Hops 27.4 IBU
0.50 oz Styrian Goldings [5.40%] (15 min) Hops 4.6 IBU
1.75 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 16.3 %
1 Pkgs Abbey Ale (White Labs #WLP530) Yeast-Ale
Ferment for 2-3 weeks with 530, transfer to secondary and add 650 Brett B one quart starter. Let it sit for at least 5 months. Add dry yeast at bottling.
Boil Size: 5.72 gal
Estimated OG: 1.058 SG
Estimated Color: 8.0 SRM
Estimated IBU: 32.0 IBU
Brewhouse Efficiency: 65.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
6.25 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 58.1 %
2.50 lb Vienna Malt (3.5 SRM) Grain 23.3 %
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.3 %
2.00 oz Hallertauer Hersbrucker [4.00%] (60 min) Hops 27.4 IBU
0.50 oz Styrian Goldings [5.40%] (15 min) Hops 4.6 IBU
1.75 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 16.3 %
1 Pkgs Abbey Ale (White Labs #WLP530) Yeast-Ale
Ferment for 2-3 weeks with 530, transfer to secondary and add 650 Brett B one quart starter. Let it sit for at least 5 months. Add dry yeast at bottling.