Westy 6 (2.0) 
All Grain Recipe
Submitted By: TreadingH2O (Shared)
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| Batch Size: 11.00 gal | Style: Trappist Single (26A) |
| Boil Size: 13.19 gal | Style Guide: BJCP 2015 |
| Color: 3.4 SRM | Equipment: My System-11 Gallon Batch |
| Bitterness: 40.0 IBUs | Boil Time: 75 min |
| Est OG: 1.051 (12.5° P) | Mash Profile: |
| Est FG: 1.012 SG (3.0° P) | Fermentation: Ale, Single Stage |
| ABV: 5.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 0.00 gal |
|
Water |
1 |
| 1 lbs 13.27 oz |
Simplicity Candi Syrup (1.0 SRM) |
Adjunct |
2 |
| 13 lbs 6.63 oz |
Pilsener (1.8 SRM) |
Grain |
3 |
| 3 lbs 5.66 oz |
Pale Malt(2-row) (3.0 SRM) |
Grain |
4 |
| 8.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
5 |
| 8.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
6 |
| 1.53 oz |
Northern Brewer [7.0%] - Boil 60 min |
Hops |
7 |
| 1.90 oz |
Styrian Goldings [5.4%] - Boil 30 min |
Hops |
8 |
| 1.90 oz |
Styrian Goldings [3.2%] - Boil 15 min |
Hops |
9 |
| 1.83 oz |
Homegrown (Cascade, Liberty or Magnum) [3.0%] - Boil 0 min |
Hops |
10 |
| 1.0 pkgs |
Trappist High Gravity (WYeast #3787) |
Yeast |
11 |
Taste Notes
Too much stone fruit. Bit harsh on the overall mouthfeel, bitterness.
The 7/6/14 batch Awards:
Finalist (Top 3) Best of Boston Homebrew Competition 2014
Finalist Cambridge Brewing C Homebrew Competition 2014
Finalist Urban Grape Homebrew Competition 2014
South Shore Homebrew Competition 2014: 1st Place Belgian and French Ale
South Shore Homebrew Competition 2014: 2nd BOS
NERHBC 2014: 3rd Place Belgian and French AleNotes
Second attempt will see the addition of home-grown hops, either Cascades or Liberty to add a fresher grassy flavor that is missing from the first attempt.
Dropping the second addition of Hallertau in favor of more Styrian Goldings. Increasing last addition 50%.
Also shortening the boil to get a bit of the DMS corn flavor also no present in attempt 1, but present in the original.
The fermentation ramp to 78 caused the exhibition of too much stone-fruit rather than a fresher, almost citrusy fresh fruit presence present in the original.
Drop mash addition of CaCO3 addition in favor of equal parts CaSO4 and CaCl2.
1/18/14:
11 Gallon batch. Mashed in with 4 gal H2O to get 150 F. Rest 50 min w/10 min recirc.
Acididied 10 gal sparge water w/ 10 ml Phosphoric acid 10%
PB Gravity w/o sugar is 10.2 P
Sugar added in whirlpool. OG 12 P, but sugar may be sitting at bottom of kettle.
7/6/14:
Mashed in to 150.5 for 50 mins w/10 min recirc.
Acidified 14 gal 7.4 pH sparge water to 5.8 with 3.7 ml of 88% lactic acid
PB 10.8 P without sugar
OG 14 PThis Recipe Has Not Been Rated
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