01. Plum Oak Brett Trappist

All Grain Recipe

Submitted By: MartinFarstadBorg (Shared)
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Batch Size: 17.44 galStyle: Belgian Dark Strong Ale (26D)
Boil Size: 19.28 galStyle Guide: BJCP 2015
Color: 20.2 SRMEquipment: Heggebrygg
Bitterness: 23.7 IBUsBoil 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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