 |
 |
 |
 |
 |
 |
 |
Auditors Ale
| Brewer: | Jim massa | Email: | - | |||||
| Beer: | Auditors Ale | Style: | Belgian Strong Ale | |||||
| Type: | All grain | Size: | 6 gallons | |||||
| Color: |
|
Bitterness: | 39 IBU | |||||
| OG: | 1.060 | FG: | 1.002 | |||||
| Alcohol: | 7.4% v/v (5.8% w/w) | |||||||
| Water: | ph 5.3 .5 tbsp in mash water, 1 tbsp in sparge | |||||||
| Grain: | 7 lb. American 2-row 3 lb. German Munich |
|||||||
| Mash: | 71% efficiency | |||||||
| 11 degrees 30 minutes 151 degrees 60 monites | ||||||||
| Boil: | 120 minutes | SG 1.048 | 7.5 gallons | |||||
| 1 lb. Belgian candi sugar 1.1 lb. Light dry malt extract |
||||||||
| Hops: | 1.25 oz. Fuggles (4.0% AA, 60 min.) 2 oz. Hallertauer (3.8% AA, 60 min.) .75 oz. Fuggles (aroma) |
|||||||
| Yeast: | Trappist Ale White Labs | |||||||
| Log: | aged 25 days in secondary with Black jack oak chips. home made 1/8 inch slices cut from dried oak wood. Gravity dropped from 1010 to 1002 in secondary. | |||||||
| Carbonation: | .66 cup corn sugar | |||||||
| Tasting: | At bottling it had a smooth hoppy taste typical of ales aged in wood | |||||||
Recipe posted 01/20/12.
