Attenuation
76.4% apparent
62.5% real
Fermentables
German Pilsen Malt (2-Row)
22.00 lbs|65.4%
Info
Light color, malty flavor. For pilsners, lagers.
Info
For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.
Info
Typical top fermented aroma; for wheat beers.
Info
Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.
Info
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.
Info
Light crystal malt. Used in lighter Abbey or Trappist style ales.
British Pale Chocolate
Thomas Fawcett and Sons0.13 lbs|0.4%
Info
Used in darker beers such as porters and stouts to add color and richness. It is used in preference to chocolate malt when less color from the grains is desired and a grain with milder flavors is needed.
Info
Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Adds color.
Info
Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Adds color.
Hops
2.00 oz
Magnum 10.0%
60 min Boil
Yeasts
1 pkg
Abbey AleWLP530
White Labs
Equipment ProfileConverted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Evaporation Rate
9.00%per hour
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
1.00gal
Notes
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out
Mash Steps
Fermentation and Aging
Water Profile Denver, Colorado
General Info
Turning lemons into lemonade...
The resulting beer after five months is distinctly tart; similar to The Devil You Know. Shit.
OK. So to make this a better thing - I'm going to rack the beer into a large fermenter, pitch some Brett B into it, add a couple French Oak spirals, and give it a year. Perhaps it'll blend well with the last batch of Blessed (probably should call it "Cursed" from now on) that I decided to sour.
Might be good fodder for raspberries.
Procedure
Single infusion mash at 150° F for 60 minutes.
Ferment at 72° F.
Once primary fermentation begins to slow, optionally make a syrup with the sucrose and a bit of water, boil, cool, and add to fermenter.
Special Procedures
Use 1 lb. dark liquid candi sugar to impart more dark fruit, molasses, and intense caramel flavors.
Use 1 lb. amber liquid candi sugar to balance the burnt-caramel flavors of the dark.
Adjust water by adding 5 grams calcium chloride in both the mash and sparge water additions. This will up the chloride amounts to bring down the mash PH to into the 5.6 range and to enhance maltiness in the finished beer. Amounts based upon 10 gallons each of mash and sparge water.
