 |
 |
 |
 |
 |
 |
 |
Begian High Gavity
| Brewer: | Just Here for Beer | Email: | - | |||||
| Beer: | Begian High Gavity | Style: | Belgian Strong Ale | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
|
Bitterness: | 22 IBU | |||||
| OG: | 1.208 | FG: | 1.014 | |||||
| Alcohol: | 25.1% v/v (19.7% w/w) | |||||||
| Grain: | 22.5 lb. Belgian pale 8 oz. Belgian Munich 1 lb. 8 oz. Belgian aromatic 1 lb. 8 oz. Belgian biscuit 2 lb. Dextrine malt (Cara-Pils) 4 oz. Belgian CaraMunich 4 oz. Belgian Special B |
|||||||
| Mash: | 80% efficiency | |||||||
| Boil: | minutes | SG 1.149 | 7 gallons | |||||
| 5 lb. Honey | ||||||||
| Hops: | 2 oz. Saaz (3.75% AA, 60 min.) 1 oz. Saaz (3.75% AA, 45 min.) 1 oz. Saaz (3.75% AA, 30 min.) 1 oz. Saaz (3.75% AA, 15 min.) 2 oz. Saaz (aroma) |
|||||||
| Yeast: | WLP715 Champagne Yeast Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Neutral. Alcohol Tolerance: 17% Attenuation: >75% Flocculation: Low Optimum Fermentation Temperature: 70-75°F Review this strain WLP500 Trappist Ale Yeast From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Attenuation: 75-80% Flocculation: Medium to low Optimum Fermentation Temperature: 65-72°F Lower temperatures (under 65) will result in less fruity and more earthy beers. Alcohol Tolerance: High Review this strain Read other reviews for WLP500 Read FAQ for this yeast |
|||||||
Recipe posted 05/11/09.
