landhoney
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP500&WLP400&Wyeast Roeselare
- Yeast Starter
- Yes(wlp500&400)
- Additional Yeast or Yeast Starter
- No(Roeselare)
- Batch Size (Gallons)
- 5
- Original Gravity
- ~1.088
- Final Gravity
- ~1.010-1.020
- Boiling Time (Minutes)
- 90&60 respectfulle
- IBU
- ~25
- Color
- Deep Red/Brown
- Primary Fermentation (# of Days & Temp)
- 7-14 @ 64-70F
- Secondary Fermentation (# of Days & Temp)
- ~1 month @64-70F
- Additional Fermentation
- ~ 6 -12 months
3 gallon Batch:
9.00 lbs. Pilsener
.60 lbs. Aromatic Malt
1.80 lbs. Munich Malt
.60 lbs. CaraMunich Malt
.60 lbs. Special B Malt
0.30 lbs. Wheat Malt
0.30 lbs. CaraFoam Malt
.75 lbs. Cane Sugar
1.2oz Hallertau @60 minutes(~30IBU)
Single Infusion @ 153 for 60 minutes.
Ferment with wlp500.
2 gallon Batch:
1.5lbs. Wheat Malt
1.5lbs. Pils Malt
.5lbs Munich Malt
.5lbs Flaked Oats( covered with water & boiled for 10 minutes and added to mash)
8-10lbs. Raspberries( frozen, thawed, food proccesed and strained to remove seeds, added after primary fermentation has and wild yeast have been added)
.5-1oz oak cubes added throughout
.5oz Hallertau @ 60 minutes(~20IBU).
Single Infusion @ 150 for 60minutes.
Primary Ferment with WLP400(or other Belgian Ale) & secondary with Wyeast Roeselare Blend or o/Lambic Blend.
Once 2 gallon batch is ~6-12 months old and reached a gravity below 1.010 and stable, rack off fruit and blend with finished 3 gallon batch and allow to sit ~1-2months until blended gravity does not change for 3-4 weeks. Add ~1/2 packet of clean fermenting ale yeast at bottling and priming sugar for high carbonation level.
9.00 lbs. Pilsener
.60 lbs. Aromatic Malt
1.80 lbs. Munich Malt
.60 lbs. CaraMunich Malt
.60 lbs. Special B Malt
0.30 lbs. Wheat Malt
0.30 lbs. CaraFoam Malt
.75 lbs. Cane Sugar
1.2oz Hallertau @60 minutes(~30IBU)
Single Infusion @ 153 for 60 minutes.
Ferment with wlp500.
2 gallon Batch:
1.5lbs. Wheat Malt
1.5lbs. Pils Malt
.5lbs Munich Malt
.5lbs Flaked Oats( covered with water & boiled for 10 minutes and added to mash)
8-10lbs. Raspberries( frozen, thawed, food proccesed and strained to remove seeds, added after primary fermentation has and wild yeast have been added)
.5-1oz oak cubes added throughout
.5oz Hallertau @ 60 minutes(~20IBU).
Single Infusion @ 150 for 60minutes.
Primary Ferment with WLP400(or other Belgian Ale) & secondary with Wyeast Roeselare Blend or o/Lambic Blend.
Once 2 gallon batch is ~6-12 months old and reached a gravity below 1.010 and stable, rack off fruit and blend with finished 3 gallon batch and allow to sit ~1-2months until blended gravity does not change for 3-4 weeks. Add ~1/2 packet of clean fermenting ale yeast at bottling and priming sugar for high carbonation level.