01. Plum Oak Brett Trappist

Batch Size: 17.44 gal	Style: Belgian Dark Strong Ale (26D)
Boil Size: 19.28 gal	Style Guide: BJCP 2015
Color: 20.2 SRM	Equipment: Heggebrygg
Bitterness: 23.7 IBUs	Boil Time: 120 min
Est OG: 1.074 (18.0° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.002 SG (0.4° P)	Fermentation: Ale, Two Stage
ABV: 9.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8 lbs 13.10 oz	Pilsner (2 Row) Ger (2.0 SRM)	Grain	1
8 lbs 13.10 oz	Vienna Malt (3.5 SRM)	Grain	2
8 lbs 13.10 oz	Wheat Malt (2.4 SRM)	Grain	3
2 lbs 3.27 oz	Special B Malt (180.0 SRM)	Grain	4
1 lbs 1.64 oz	Acid Malt (3.0 SRM)	Grain	5
4 lbs 6.55 oz	Pale Liquid Extract (8.0 SRM)	Extract	6
3 lbs 4.91 oz	Munich Liquid Extract (12.5 SRM)	Extract	7
1 lbs 1.64 oz	Candi Syrup, D-180 (180.0 SRM)	Extract	8
1 lbs 1.64 oz	Brown Sugar, Dark (50.0 SRM)	Sugar	9
1.76 oz	Hallertau Magnum [10.7%] - Boil 60 min	Hops	10
1.76 oz	Hallertauer Mittelfrueh [4.7%] - Boil 30 min	Hops	11
3.53 oz	Hallertauer Mittelfrueh [4.7%] - Boil 2 min	Hops	12
2.0 pkgs	Monastery Ale WLP500 (White Labs #WLP500)	Yeast	13
1.0 pkgs	Brettanomyces Claussenii (White Labs #WLP645)	Yeast	14
2.0 pkgs	Brettanomyces Lambicus (Wyeast Labs #5526)	Yeast	15
1.0 pkgs	Brettanomyces Bruxellensis (Wyeast Labs #5112)	Yeast	16
1.0 pkgs	Brettanomyces Bruxellensis (White Labs #WLP650)	Yeast	17
1.0 pkgs	Lactobacillus (Wyeast Labs #5335)	Yeast	18
1.0 pkgs	Lactobacillus Brevis (White Labs #WLP672)	Yeast	19
1.0 pkgs	Lactobacillus Delbrueckii (White Labs #WLP677)	Yeast	20
1.0 pkgs	Pediococcus (Wyeast Labs #5733)	Yeast	21
1500.00 g	Dried Plums add 1 week after WLP500 (Secondary 24 weeks)	Misc	22
150.00 g	Oak Cubes (Secondary 24 weeks)	Misc	23

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