*Can pitch bottle dregs raised up along with regular yeast at same time... Can toss in more dregs later in process as well straight from bottle.
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37 IBUs
4 months in oak (on large scale)
8.1% ABV
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00<br />
Total Grain (Lbs): 16.08<br />
Anticipated OG: 1.071 Plato: 17.47<br />
Anticipated SRM: 60.6<br />
Anticipated IBU: 36.5<br />
Brewhouse Efficiency: 70 %<br />
Wort Boil Time: 60 Minutes<br />
Mash Type: Single Step<br />
Qts Water Per Lbs Grain: 1.40 - Before Additional Infusions<br />
Saccharification Rest Temp : 149 Time: 60<br />
Mash-out Rest Temp : 168 Time: 10<br />
Sparge Temp : 168 Time: 30<br />
% Amount Name Origin Potential SRM<br />
-----------------------------------------------------------------------------<br />
2.2 0.35 lbs. Clover Honey Generic 1.035 0<br />
3.3 0.53 lbs. Corn Sugar Generic 1.046 0<br />
4.1 0.66 lbs. Turbinado Sugar Generic 1.046 3<br />
50.0 8.04 lbs. Pilsener Belgium 1.037 2<br />
12.0 1.93 lbs. Roasted Barley Great Britain 1.029 575<br />
10.0 1.61 lbs. Pale Malt(2-row) America 1.036 2<br />
0.7 0.11 lbs. Melanoidin Malt 1.033 35<br />
7.3 1.18 lbs. Munich Malt Germany 1.037 8<br />
6.0 0.96 lbs. White Wheat Belgium 1.040 3<br />
3.0 0.48 lbs. Crystal 80L America 1.033 80<br />
1.5 0.24 lbs. Black Malt Belgium 1.030 600<br />
Hops<br />
Amount Name Form Alpha IBU Boil Time<br />
-----------------------------------------------------------------------------<br />
0.55 oz. Nugget Pellet 13.00 26.2 60 min.<br />
1.09 oz. Fuggle Pellet 5.00 10.3 30 min.<br />
Yeast<br />
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yeast can be from a Jolly Pumpkin beer or<br />
White labs wlp 550 then add Wyeast<br />
5112 - Brettanomyces bruxellensis<br />
5335 - Lactobacillus<br />
5526 - Brettanomyces lambicus<br />
to the secondary.<br />
.15 American oak and .15 French Oak<br />
The oak cubes are boiled for 30 sec in the microwave to pull out some of the flavor and aromatics, also to soften the oak flavor. Pour off the water and add just the oak cubes.<br />
I reused the oak cubes from my Bam Bière clone but if you like, you can using the instructions above.<br />
For this recipe I was worried about percentages so the amounts for the grain is odd feel free to round up if you like.<br />
I did not have any Dark Munich so I added .7% Melanoidin Malt.<br />
So if you have Dark Munich, drop the Melanoidin Malt and use 8% Dark Munich.<br />
<br />
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