Hi, I want to brew a honey beer based on a Belgian Tripel. The recipe I have maid is based on the Belgian Tripel in the book "Home Brew Beer".
I'm planing on adding the honey at flameout. The candi sugar will be added as normal @10 min.
Is anyone up for a review of my recipe? Any advice / suggestions / experience?
RECIPE
-----------------------
Boil Time: 70 min
Batch Size: 23 liters (fermentor volume)
Efficiency: 80% (brew house)
STATS:
Original Gravity: 1.081
Final Gravity: 1.009
ABV (standard): 9.43%
IBU (tinseth): 35.35
SRM (ebcmorey): 10.57
FERMENTABLES:
5 kg - Belgian - Pilsner (71.9%)
200 g - German - CaraMunich I (2.9%)
750 g - Belgian Candi Sugar - Clear/Blond (0L) - (late addition) (10.8%)
1 kg - Honey - (late addition) (14.4%)
HOPS:
48 g - Saaz, Type: Leaf/Whole, AA: 4.2, Use: Boil for 70 min, IBU: 21.7
48 g - Styrian Goldings, Type: Leaf/Whole, AA: 5.5, Use: Boil for 15 min, IBU: 13.65
MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 60 min, Amount: 17.5 L, Mash-In
2) Temperature, Temp: 75 C, Time: 10 min, Mash-Out
3) Fly Sparge, Temp: 75 C, Time: 30 min, Amount: 15.1 L, Sparge
Starting Mash Thickness: 2.5 L/kg
OTHER INGREDIENTS:
3 g - Yeast Nutrient, Time: 10 min, Type: Other, Use: Boil
3 g - Irish moss, Time: 15 min, Type: Fining, Use: Boil
YEAST:
Wyeast - Belgian Strong Ale 1388
Fermentation Temp: 24 C
I'm planing on adding the honey at flameout. The candi sugar will be added as normal @10 min.
Is anyone up for a review of my recipe? Any advice / suggestions / experience?
RECIPE
-----------------------
Boil Time: 70 min
Batch Size: 23 liters (fermentor volume)
Efficiency: 80% (brew house)
STATS:
Original Gravity: 1.081
Final Gravity: 1.009
ABV (standard): 9.43%
IBU (tinseth): 35.35
SRM (ebcmorey): 10.57
FERMENTABLES:
5 kg - Belgian - Pilsner (71.9%)
200 g - German - CaraMunich I (2.9%)
750 g - Belgian Candi Sugar - Clear/Blond (0L) - (late addition) (10.8%)
1 kg - Honey - (late addition) (14.4%)
HOPS:
48 g - Saaz, Type: Leaf/Whole, AA: 4.2, Use: Boil for 70 min, IBU: 21.7
48 g - Styrian Goldings, Type: Leaf/Whole, AA: 5.5, Use: Boil for 15 min, IBU: 13.65
MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 60 min, Amount: 17.5 L, Mash-In
2) Temperature, Temp: 75 C, Time: 10 min, Mash-Out
3) Fly Sparge, Temp: 75 C, Time: 30 min, Amount: 15.1 L, Sparge
Starting Mash Thickness: 2.5 L/kg
OTHER INGREDIENTS:
3 g - Yeast Nutrient, Time: 10 min, Type: Other, Use: Boil
3 g - Irish moss, Time: 15 min, Type: Fining, Use: Boil
YEAST:
Wyeast - Belgian Strong Ale 1388
Fermentation Temp: 24 C
