Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results in increased fullness, heightened aroma, fuller flavor and deep color. Use 5 -10% for darker beers.
British Pale ChocolateThomas Fawcett and Sons
1.00 lbs|3.4%
Type
Grain
Origin
United Kingdom
Color
200.0 SRM
PPG
39.0
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.
Belgian Biscuit Malt
0.25 lbs|0.9%
Type
Grain
Origin
Belgium
Color
23.0-25.0 SRM
PPG
28.0
Info
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
Candi Sugar, Dark
1.00 lbs|3.4%
Color
275.0 SRM
PPG
73.0
Info
Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Adds color.
Sucrose (Table Sugar)
2.00 lbs|6.9%
PPG
46.0
6.9%
Fruit - Raisins
0.75 lbs|2.6%
Type
Sugar
PPG
200.0
Hops
1.00 oz
Magnum12.1%
60 min Boil
Yeasts
1 pkg
San Diego Super YeastWLP090
White Labs
Equipment Profile15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size
10.00gal
Boil Volume
12.55gal
Evaporation Rate
9.00%per hour
Hop Utilization
100%
Mash Tun Volume
10.00gal
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Top Up Water
0.00gal
Trub Chiller Loss
1.00gal
Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out
Mash Steps
Step 1
Mash In75 min
150°F
Fermentation and Aging
14 days
Primary
72°F
21 days
Secondary
68°F
42 days
Age
60°F
Water Profile Denver, Colorado
Calcium
31.5
Bicarbonate
104
Sulfate
50.8
Chloride
23.5
Magnesium
8.5
Ideal PH
7.8
Procedure
Mash at 150 F for 60 min. Puree 12 ounces of raisins with hot wort and add to boil at 10 min. to end.
Special Procedures
Add raspberries to secondary of 5 gallons of split batch.