Siris

All Grain Recipe

Submitted By: Captkevin (Shared)
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Brewer: CaptKevin
Batch Size: 10.50 galStyle: Belgian Golden Strong Ale (18D)
Boil Size: 14.96 galStyle Guide: BJCP 2008
Color: 6.1 SRMEquipment: My Equipment
Bitterness: 32.1 IBUsBoil Time: 90 min
Est OG: 1.070 (17.2° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.010 SG (2.7° P)Fermentation: Ale, Two Stage
ABV: 7.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
20 lbs 7.43 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1
1 lbs 9.27 oz Munich Malt (9.0 SRM) Grain 2
1 lbs 8.52 oz Wheat Malt, Bel (2.0 SRM) Grain 3
1.81 oz Saaz [4.0%] - First Wort Hops 4
2.71 oz Saaz [4.0%] - Boil 30 min Hops 5
3 lbs 2.53 oz Turbinado [Boil for 15 min] (10.0 SRM) Sugar 6
0.50 tsp Irish Moss (Boil 10 min) Misc 7
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 8
2.71 oz Saaz [4.0%] - Boil 5 min Hops 9
2.0 pkgs Belgian Golden Ale (White Labs #WLP570) Yeast 10

Notes

Mash as long as it takes to get complete conversion at this temp. Attempt to keep fermentation temps cool the first 3-4 days in the primary. The 9/24/11 batch was quite good, but when tasted next to Pranqster, the alcohols were quite warm. Recommended water profile for pale beers: *Carbonate and Bicarbonate (CO3 and HCO3) = 25-50 mg/l *Sodium (Na) 10-70 mg/l range are normal, and levels of up to 150 mg/l can enhance malty body and fullness *Sulfate (SO4) 30-70mg for most ales *The range 50mg/l to 150 mg/l is preferred for brewing Magnesium (Mg) 10-30 mg/l Condition for 10-12 weeks before drinking

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