Knuckle Sandwich V1.1

All Grain Recipe

Submitted By: Captkevin (Shared)
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Brewer: CaptKevin
Batch Size: 5.50 galStyle: Belgian Blond Ale (18A)
Boil Size: 6.99 galStyle Guide: BJCP 2008
Color: 3.4 SRMEquipment: My Equipment
Bitterness: 34.7 IBUsBoil 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

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 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


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 tub

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