Lost Hog 2

All Grain Recipe

Submitted By: HDBrewer (Shared)
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Brewer: Dennis Overby
Batch Size: 10.00 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 12.18 galStyle Guide: BJCP 2008
Color: 34.8 SRMEquipment: Brewzilla
Bitterness: 31.7 IBUsBoil Time: 90 min
Est OG: 1.095 (22.7° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.021 SG (5.3° P)Fermentation: Ale, Single Stage
ABV: 10.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.00 tbsp Calcium Chloride (Mash 60 min) Misc 1
2.00 tbsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
2.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 3
1.00 tbsp Calcium Carbonate (Mash 0 min) Misc 4
0.50 tsp Magnesium (Mash 0 min) Misc 5
20 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 6
5 lbs Munich Malt (9.0 SRM) Grain 7
3 lbs Caramunich Malt (56.0 SRM) Grain 8
1 lbs 15.36 oz Special B Malt (140.0 SRM) Grain 9
1 lbs Wheat, Torrified (1.7 SRM) Grain 10
3 lbs Candi Sugar, Dark [Boil] (160.0 SRM) Sugar 11
6.50 oz Hallertauer Hersbrucker [3.8%] - Boil 60 min Hops 12
2.00 tsp Irish Moss (Boil 10 min) Misc 13
2.0 pkgs Abbey Ale (White Labs #WLP530) Yeast 14

Taste Notes

Very complex malt profile and a wonderful nose. This yeast was much cleaner but still provides the Begian profile. I would not change anything other than increasing the base malt for higer ABV.

Notes

In @167 = 140, pH5.0 @30, 135 pH 5.0 -pulled 1/3 for decoction @40, added decoction, 135, pH 5.0 @50, 142, pH 5.0 @60. 148. pH 5.0 Raise to 168 First runnings 23.75 Brix Pre-boil 15 Brix before candie After 1# candie, 18 Brix 70 minute boil, chill to 68, 2 minutes O2 Day 1 68 2 65 3 70 4 72 5 75 6 72 7 70 8 70 9 70, sg = 1.018 10 80 11 78 12 thru 20 52, kegged 9.5 gallons, carbonated =========================== Small beer:15 Brix OG (withe DME) 1.75 oz. EKG @5.9% for 0 minutes Edinburgh Ale yeast

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