Mighty Beggar

All Grain Recipe

Submitted By: werral (Shared)
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Brewer: Werral
Batch Size: 5.00 galStyle: Flanders Brown Ale/Oud Bruin (17C)
Boil Size: 7.95 galStyle Guide: BJCP 2008
Color: 17.7 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 12.7 IBUsBoil Time: 90 min
Est OG: 1.064 (15.7° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.016 SG (4.2° P)Fermentation: Ale, Two Stage
ABV: 6.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
3.40 g Calcium Chloride (Mash 60 min) Misc 1
2.50 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
1.10 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
8 lbs 10.96 oz Pale Malt, Golden Promise (Thomas Fawcett) (3.0 SRM) Grain 4
1 lbs 11.79 oz Munich 10L (Briess) (10.0 SRM) Grain 5
14.82 oz Crystal 60, 2-Row, (Great Western) (60.0 SRM) Grain 6
3.71 oz Carafa III (Weyermann) (525.0 SRM) Grain 7
1.23 oz Fuggles [3.0%] - Boil 90 min Hops 8
1.0 pkgs Abbey Ale (White Labs #WLP530) Yeast 9
1.0 pkgs Brettanomyces Bruxellensis (White Labs #WLP650) Yeast 10
1.0 pkgs Lactobacillus Bacteria (White Labs #WLP677) Yeast 11
1.0 pkgs Pediococcus (Wyeast Labs #5733) Yeast 12
1.00 lbs Sour Cherries (Secondary 12 weeks) Misc 13
1.00 cup Oak Chips (Secondary 7 days) Misc 14

Notes

Mash high : 156F Ferment high : 72-75F Primary - Pitch saccharomyces at half the rate in primary Secondary - Add sour cherries and pinot noir soaked oak - Add Brett to secondary then give it 8-10 weeks before adding any other bugs. - Add lacto and pedio and more bret. - After 2-3 months rack to keg and let sit for 6-7 months.

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