 |
 |
 |
 |
 |
 |
 |
(St.) Pete's "Saints Be Dazed" Abby Ale
INGREDIENTS: 9.1 POUNDS PALE MALT EXTRACT; 8 OZ LIGHT DRY MALT; 1 POUND LIGHT CRYSTAL (CARA PILS) MALT; 1 POUND CANDI SUGAR; 1 TSP CINNAMON; 1 TSP CORIANDER; ½ OZ BITTER ORANGE; ½ TSP IRISH MOSS; ½ TSP GELATIN FINNINGS; NORTHERN BREWER (OR NUGGET HOPS) (10 HBU); 1 OZ HALLERTAUER HOPS (FINISH); WYEAST 3787 TRAPPIST YEAST (ORIGIN IS WESTMALLE BELGIAN TRAPPIST, HOWEVER WHITE LABS WLB 500 ORIGIN IS CHIMAY) (FOR START AND AT BOTTLING); 1.5 CUPS SPRAY DRY EXTRA LIGHT MALT (BOTTLING).
DESCRIPTION OF BREW PROCESS: PRE-START YEAST PRIOR NIGHT. USING A GRAIN BAG BRING 4 GAL OF WATER TO 150-160 DEGREES WITH CRYSTAL MALT SUSPENDED IN BAG. ALLOW MALT TO STEEP IN WATER AT THAT TEMP FOR 30 MINUTES AND REMOVE GRAIN. BRING WATER TO BOIL, REDUCE HEAT AND ADD EXTRACT AND SUGAR. RETURN TO BOIL, BOIL 15 MINUTES, ADD BITTERING HOPS AND BOIL 30 MINUTES. ADD HYDRATED IRISH MOSS AND BOIL 20 MINUTES. ADD CINNAMON, CORIANDER, ORANGE, AND ¾ OZ OF HALLERTAUER HOPS, BOIL 10 MINUTES. TURN OFF HEAT AND ADD REMAINING ¼ OZ OF FINISHING HOPS. PLACE BREW POT INTO ICE IMMERSION TO BRING TEMP DOWN. POUR 2 GAL COLD AERATED WATER IN FERMENTER. POUR WARM WORT INTO FERMENTER AND STRAIN HOPS WITH ENOUGH COLD WATER TO BRING FERMENTER TO PROPER LEVEL (6 GAL). COOL WORT, PITCH YEAST AT 70-75 DEGREES. AFTER 3-5 DAYS ADD FININGS. PRIME AND BOTTLE WITH NEW YEAST WHEN ACTIVE FERMENT HAS ENDED. FERMENT SHOULD BE AT OR BELOW 68 DEGREES.
| Brewer: | Peter Schloss | Email: | pmslaw@kc.rr.com | |||||
| Beer: | (St.) Pete's "Saints Be Dazed" Abby Ale | Style: | Belgian Tripel | |||||
| Type: | Extract w/grain | Size: | 6 gallons | |||||
| Color: |
|
Bitterness: | 25 IBU | |||||
| OG: | 1.072 | FG: | 1.016 | |||||
| Alcohol: | 7.2% v/v (5.6% w/w) | |||||||
| Grain: | 1 lb. American crystal 10L | |||||||
| Boil: | minutes | SG 1.123 | 3.5 gallons | |||||
| 9 lb. 6 oz. Light malt extract 8 oz. Light dry malt extract 1 lb. Belgian candi sugar |
||||||||
| Hops: | 2 oz. Northern Brewer (7.7% AA, 60 min.) .75 oz. Hallertauer (4.4% AA, 15 min.) .25 oz. Hallertauer (aroma) |
|||||||
| Carbonation: | 2.0 volumes | Dried Malt Extract: 6.62 oz. for 6 gallons @ 72°F | ||||||
Recipe posted 07/27/04.
