02. Plum Oak Brett Trappist

All Grain Recipe

Submitted By: MartinFarstadBorg (Shared)
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Batch Size: 15.85 galStyle: Belgian Dark Strong Ale (26D)
Boil Size: 19.28 galStyle Guide: BJCP 2015
Color: 30.0 SRMEquipment: Heggebrygg
Bitterness: 9.0 IBUsBoil Time: 120 min
Est OG: 1.076 (18.5° P)Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 1.003 SG (0.7° P)Fermentation: Ale, Two Stage
ABV: 9.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs 11.46 oz Munich Malt (9.0 SRM) Grain 1
7 lbs 11.46 oz Vienna Malt (3.5 SRM) Grain 2
7 lbs 11.46 oz Wheat Malt (2.4 SRM) Grain 3
2 lbs 3.27 oz Special B Malt (180.0 SRM) Grain 4
1 lbs 1.64 oz BestMälz Aromatic (BestMälz) (33.0 SRM) Grain 5
1 lbs 1.64 oz Caramunich II (Weyermann) (63.0 SRM) Grain 6
3.53 oz Tettnang [2.1%] - First Wort Hops 7
4 lbs 6.55 oz Pale Liquid Extract (8.0 SRM) Extract 8
3 lbs 4.91 oz Munich Liquid Extract (12.5 SRM) Extract 9
2 lbs 3.27 oz Candi Sugar, Dark (275.0 SRM) Sugar 10
5.0 pkgs Monastery Ale WLP500 (White Labs #WLP500) Yeast 11
1.0 pkgs Amalgamation (Yeast Bay #) Yeast 12
1.0 pkgs Brettanomyces Bruxellensis Trois (White Labs #WLP644) Yeast 13
1.0 pkgs Roselare Belgian Blend (Wyeast Labs #3763) Yeast 14
150.00 g Oak Cubes (Secondary 52 weeks) Misc 15
3000.00 g Dried Plums (Secondary 12 weeks) Misc 16

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