February 17th, 2010 § § permalink
A Belgian Witbier kit from Northern Brewer.
Grains
3.5 lbs. Belgian Pale Wheat Malt
3.5 lb. Belgian Pilsen Malt
1 lb US Flaked Oats
Hops
2 oz. French Strisselspalter, 2.6%, pellet, 60 min.
Other Ingredients
1 oz. Crushed Coriander Seed
1 oz. Bitter Orange Peel
Yeast
Wyeast 3944 Belgian Witbier
Mash
| Step |
Time |
Rest |
Infuse Temp. |
Infuse Amount |
| Protein Rest |
1 |
20 |
133 |
7.20 qts. |
| Saccharification |
5 |
30 |
210 |
4.79 qts. |
| Mashout |
1 |
10 |
210 |
5.77 qts. |
Gravity
Target Pre-Boil SG: 1.036
Target OG: 1.040
Target FG: 1.010
Fermentation
Primary: 2 weeks at 65°F
Bottling
Prime with 1.3 ozs./gallon corn sugar
Bottle Age: 4 weeks
BeerXML Recipe
BeerAlchemy Recipe
December 2nd, 2009 § § permalink
A while back I had the chance to sample a blueberry stout at Goose Island on Clybourn. This is going to be my attempt to create something similar based on the Black Chocolate Stout we brewed last year.
Grains
12 lbs. UK Pale Ale Malt
1 lb. UK Roasted Barley
0.5 lb UK Chocolate Malt
0.5 lb UK Black Malt
0.5 lb Belgian Kiln Coffee Malt
0.5 lb UK Dark Crystal
Hops
1 oz. German Northern Brewer, 8.0%, pellet, 90 min.
1 oz. UK Fuggle, 4.0%, pellet, 30 min.
Yeast
Wyeast 1084 Irish Ale
Other
49 oz. Blueberry Puree added to primary fermenter
98 oz. Blueberry Puree added to primary fermenter
Mash
H2O/Grain Ratio: 0.96 qt/lb
Rest Temp/Time: 152°F/90 min.
Gravity
The actuals will probably be a bit higher with the addition of the blueberry puree.
Target Pre-Boil SG: 1.067
Target OG: 1.077
Target FG: 1.020
Fermentation
Primary: 2 weeks at 68°F
Cold Condition: 6 weeks at 50-55°F
Bottling
Prime with 1 cup pale DME
Bottle Age: 8 weeks at 55-60°F
BeerXML Recipe
BeerAlchemy Recipe
Update:
After the last brew day was over we decided we needed a little more blueberry flavor since it was almost nonexistent. We added another 49 ounces of blueberry puree, bringing the total up to 98 ounces. The recipe has been updated.
December 1st, 2009 § § permalink
A big dark, chocolaty stout. Perfect for those cold winter days.
Grains
12 lbs. UK Pale Ale Malt
1 lb. UK Roasted Barley
0.5 lb UK Chocolate Malt
0.5 lb UK Black Malt
0.5 lb Belgian Kiln Coffee Malt
0.5 lb UK Dark Crystal
Hops
1 oz. German Northern Brewer, 8.0%, pellet, 90 min.
1 oz. UK Fuggle, 4.0%, pellet, 30 min.
Yeast
Wyeast 1084 Irish Ale
Mash
H2O/Grain Ratio: 0.96 qt/lb
Rest Temp/Time: 152°F/90 min.
Gravity
Target Pre-Boil SG: 1.067
Target OG: 1.077
Target FG: 1.020
Fermentation
Primary: 2 weeks at 68°F
Cold Condition: 6 weeks at 50-55°F
Bottling
Prime with 1 cup pale DME
Bottle Age: 8 weeks at 55-60°F
BeerXML Recipe
BeerAlchemy Recipe