With such a big beer, this Belgian Quad recipe will include 19 lbs of grain! I suppose we could adjust for anyone who would need to bump it up with some DME and use less grain. If so, let us know! Citing a brulosophy exbeeriment with regard to boil times, we believe we should be good with a 60 minute boil, but with the luxury of preheated water at Carson's, a 90 minute boil isn't out of the question.
For the yeast, we have decided to try our hand at yeast washing http://homebrewacademy.com/yeast-washing/ Cesar, John Mullins, Jeremy Dunn, and myself are brewing some sessionable Belgian beers (Trappist Single) using either WLP500 or WLP530. We will then utilize those yeast cakes to pitch into our big batch. Nothing like some drinkable starters!
Now, for the barrel. There's a very good chance that we will be reusing the Knob Creek barrel from last year, which means that we will need to keg that one on the same day we refill it (approx 2-3 weeks after our brew day) rather than kegging it on brew day.
Finally; the recipe! Can't wait to see everyone out there, and we do still need 1 or 2 more brewers.
Code: Select all
Recipe: 2017 OVHA Bourbon Barrel Quad
Style: Belgian Dark Strong Ale
TYPE: All Grain
Recipe Specifications
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Estimated OG: 1.090 SG
Estimated FG: 1.011 SG
Estimated Color: 19.1 SRM
Estimated IBU: 30.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 84.0 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
14 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 69.6 %
1 lbs Aromatic Malt (Dingemans) (19.0 SRM) Grain 2 5.0 %
1 lbs Caramunich I (Weyermann) (51.0 SRM) Grain 3 5.0 %
1 lbs Munich Malt (9.0 SRM) Grain 4 5.0 %
1 lbs Special B Malt (180.0 SRM) Grain 5 5.0 %
1 lbs Wheat, Torrified (1.7 SRM) Grain 6 5.0 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 8 5.0 %
1.50 oz German Tradition [5.30 %] - Boil 60.0 mi Hop 9 17.7 IBUs
1.50 oz German Tradition [5.30 %] - Boil 30.0 mi Hop 10 13.6 IBUs
2.0 pkg Abbey Ale (White Labs #WLP530) [35.49 ml Yeast 11 -
Mash Schedule: BIAB, Light Body
Total Grain Weight: 20 lbs 2.0 oz
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Name Description Step Temperat Step Time
Saccharification Add 40.77 qt of water at 156.7 F 147.9 F 90 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
