beer-dulgence
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- Joined
- Sep 21, 2013
- Messages
- 11
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This is an experimental brew which combines attributes from three beer styles:
1) the banana-nut malty flavor from Belgian Dubbel
2) mouthfeel and richness from a Wheat Ale
3) sticky sweet caramel maltiness from a Bock
A mixture of 14lbs of 8 distinct malts plus 3.5lbs of wheat malt liquid extract brought this brew to an original gravity of 1.080 and final gravity of 1.020.
-- My targets from Brerwer's Friend Calculator were 1.092 and 1.023
Mash cycle was appx: 122* for 20", then 149* for 30", then 158* for 30", then 170* for 10", and sparged with 152*
Malts (in pounds unless otherwise noted)
7 American Pale two row
3.3 Wheat LME
2 UK Carastan 30/37
1 Belgian Special-B
1 Vienna
1 Crystal 20L
1 UK Marris Otter
1 Belgian Biscut
1oz Chocolate
1/2 box of California rasins added at flameout
Smashpack of Wyeast 3068 Weihenstephan Weizen yeast (activated 2 days prior).
Active fermentation started ~78* which I dropped down to 70* and it rose back up to ~75
1oz of Styrian hops boiled for 90"
1oz of Hersbrucker hops boiled for 60"
1oz of Centennial hops @ flameout
Primary fermenter 21NOV - 26NOV2014
Secondary fermenter (for clarity) 26NOV - 04DEC2014
https://www.facebook.com/photo.php?fbid=10201903378979018&set=o.42244492181&type=3&theater
Borrowed a Georges Duboeuf Beaujolais Nouveau oak cask (cleaned and prepped)
https://www.facebook.com/photo.php?fbid=10201860856435981&set=o.42244492181&type=3&theater
https://www.facebook.com/photo.php?fbid=10201909481571579&set=o.42244492181&type=3&theater
Casked 04DEC2014 - Present, added 2oz of Wildflower honey and 2tsp priming sugar
https://www.facebook.com/photo.php?fbid=10201960876376417&set=o.42244492181&type=3&theater
1) the banana-nut malty flavor from Belgian Dubbel
2) mouthfeel and richness from a Wheat Ale
3) sticky sweet caramel maltiness from a Bock
A mixture of 14lbs of 8 distinct malts plus 3.5lbs of wheat malt liquid extract brought this brew to an original gravity of 1.080 and final gravity of 1.020.
-- My targets from Brerwer's Friend Calculator were 1.092 and 1.023
Mash cycle was appx: 122* for 20", then 149* for 30", then 158* for 30", then 170* for 10", and sparged with 152*
Malts (in pounds unless otherwise noted)
7 American Pale two row
3.3 Wheat LME
2 UK Carastan 30/37
1 Belgian Special-B
1 Vienna
1 Crystal 20L
1 UK Marris Otter
1 Belgian Biscut
1oz Chocolate
1/2 box of California rasins added at flameout
Smashpack of Wyeast 3068 Weihenstephan Weizen yeast (activated 2 days prior).
Active fermentation started ~78* which I dropped down to 70* and it rose back up to ~75
1oz of Styrian hops boiled for 90"
1oz of Hersbrucker hops boiled for 60"
1oz of Centennial hops @ flameout
Primary fermenter 21NOV - 26NOV2014
Secondary fermenter (for clarity) 26NOV - 04DEC2014
https://www.facebook.com/photo.php?fbid=10201903378979018&set=o.42244492181&type=3&theater
Borrowed a Georges Duboeuf Beaujolais Nouveau oak cask (cleaned and prepped)
https://www.facebook.com/photo.php?fbid=10201860856435981&set=o.42244492181&type=3&theater
https://www.facebook.com/photo.php?fbid=10201909481571579&set=o.42244492181&type=3&theater
Casked 04DEC2014 - Present, added 2oz of Wildflower honey and 2tsp priming sugar
https://www.facebook.com/photo.php?fbid=10201960876376417&set=o.42244492181&type=3&theater