Knuckle Sandwich V1.1 
All Grain Recipe
Submitted By: Captkevin (Shared)
Members can download and share recipes
| Brewer: CaptKevin | |
| Batch Size: 5.50 gal | Style: Belgian Blond Ale (18A) |
| Boil Size: 6.99 gal | Style Guide: BJCP 2008 |
| Color: 3.4 SRM | Equipment: My Equipment |
| Bitterness: 34.7 IBUs | Boil Time: 90 min |
| Est OG: 1.071 (17.2° P) | Mash Profile: Single Infusion, Light Body |
| Est FG: 1.004 SG (1.1° P) | Fermentation: Ale, Two Stage |
| ABV: 8.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.50 gal |
Washougal WA |
Water |
1 |
| 8 lbs 3.19 oz |
Pilsner (2 Row) Bel (1.5 SRM) |
Grain |
2 |
| 3 lbs 12.80 oz |
Wheat Malt, Ger (1.5 SRM) |
Grain |
3 |
| 11.20 oz |
White Wheat Malt (3.2 SRM) |
Grain |
4 |
| 15.20 oz |
Cane (Beet) Sugar (0.0 SRM) |
Sugar |
5 |
| 1.00 oz |
Fuggles [4.2%] - Boil 90 min |
Hops |
6 |
| 0.25 oz |
Hallertauer [4.7%] - Boil 90 min |
Hops |
7 |
| 1.00 tsp |
Gypsum (Calcium Sulfate) (Boil 90 min) |
Misc |
8 |
| 0.75 oz |
Hallertauer [4.7%] - Boil 60 min |
Hops |
9 |
| 0.28 tsp |
Irish Moss (Boil 10 min) |
Misc |
10 |
| 1.00 items |
Yeast Nutrient (Boil 10 min) |
Misc |
11 |
| 1.00 oz |
Orange Peel, Sweet (Boil 5 min) |
Misc |
12 |
| 1.0 pkgs |
Belgian Ale (White Labs #WLP550) |
Yeast |
13 |
Notes
See pg. 225-230 of Brew Like a Monk. Okay to let fermentation temperature to run up on its own after 3 days.
Jamil recommends in Brewing Classic Styles, to pitch @ 64F and slowly raise the temperature to 68F over the course of a week.
4L yeast starter using one vial of yeast.
----------------------------------------------------------------------------------
Brew day on 4/6/12 was 7 hours from the time I turned on the flame for the strike water to end of clean-up, using fly-sparge method.
Dough in to 16 Qt's of 164F filtered tap water. Mash settled right @ tartget of 147F for 70 min's.
Conversion complete. Pulled out 8 qt's and decocted to 212F. Mash out settled @ 164-168F and rested for 10 min.
Vorlaugh until clear, then sparged with 170F filtered water for 40 min's to collect 7 gal's water.
Pre-boil wort @ 180, O.G. 1.030, corrected to 1.060.
2 Gal. boiled off in 90 min's. Yield to carboy 4 gal @ O.G. 1.080. Filtered water added to 4.5 gal, O.G. 1.072. Filtered water added to 5 gal, O.G. 1.064.
Pitched yeast w/ 1.5L of starter wort into 64F beer wort.
4/7 @ 10am: 3 inch krausen, temp 65F
12pm: temp 67F. put in tub w/ 3inches of water & covered w/ wet t-shirt
9pm: temp 68F. Yeast foam out of airlock. Replaced w/ bung and hose into iodine water
and directed fan onto carboy to aid vaporization.
4/8 9am: Temp 64F, active
4/9 7pm; removed t-shirt, drained tubThis Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor