BeerSmith™ Recipes and Web Editor

Notes

V3.0 - Using 2 different yeasts (wlp300 & m31) v5.0 - This is version v3.0 with some mods. Remove D-240 Candi Syrup. Will be replaced by D-90 & D-180 only. Changed yeast for Wyeast 3864 (Unibroue). This is a limited release yeast. Use Moncton water with no additions. Reduce Belgian Pilsner to 12 lbs and add 2lbs of wheat DME and 0.4 lbs of dark DME. V6.0-This is v5.0 with a few modifications. Decrease D-90 candi dugar from 2 to 1lbs and added 1lbs of D-45 instead. Removed 1oz styrian goldings. Increased Hallertauer Mittelfrueh to 2oz for 60 mins. Added 6g paradise seeds, 1oz orange bitter peels, 4 gloves, 0.5oz coriander seeds. Will use another yeast as Wyeast 3864 is unavailable this year. BOILING DOWN INTO SYRUP - add extra ¾ gallon of water in recipe for boiling down into syrup - take about ¾ gallon (2.8 liters) of the first runnings from the mash into a separate pot (I prefer a big 3.5 gallon pot) and boil it down until it starts to burn and bubble foam up - it will look like syrup and you will have less than a pint (0.5 liter) - going too far is when it bubbles up so much that it starts to come out of your pot because it’s just so thick - if you can shake the pot around and it still moves without leaving a sludge behind, then it’s not thick enough - once you reduce it down big time (from 96 ounces > 12 ounces OR from 2.8 liters > 0.35 liters), transfer it to the main kettle and put some wort back in to deglaze the container to get all the syrup out FERMENTATION - need to get fermentation up to 78 F minimum to get the high attenuation that defines this style - a finishing gravity of 1.012 is to style - a finishing gravity of 1.016 wouldn’t be too sweet, but 1.020 is too much