This is the first time I’m brewing a batch of homebrew and repeating a recipe, partly because I liked it a lot the first time and more so because it was my wife’s help that got me to make it the first time and she didn’t get to try it as she was making our baby 🙂
For this 2nd attempt, I’m making some small refinements so figured that would warrant a separate recipe page to track the batch’s details…
The list of items I’ll be using in this recipe…
| grains… | lbs | ingredient details | potential SG | points |
| 91% | 10 | weyermann bohemian pilsner base malt | 1.038 | 361 |
| 9% | 1 | weyermann carared crystal/caramel malt | 1.035 | 48.1 |
| 100.00% | 11 | 481.1(409.1 from grains) | ||
| hops/additions… | amount | |||
| 60 mins | 2oz | saaz hops | ||
| 45 mins | 2.5 lb | belgian candi sugar, dark amber (homemade) – used all what i had lying around | 1.036 | 90 |
| 10 mins | whirlfloc, 1/2 tablet | |||
| 10 mins | pepper, 0.75oz | |||
| yeast… | package | |||
| 1 package | 1 | WYeast 3787 Trappist Style High Gravity | ||
Preparing for brew day…
- Got my yeast and hops the morning of brew day, smacked and heated yeast on dashboard of car on ride home, then let it also sit for several hours during prep / brewing.
Here are my brew day notes from Saturday, November 4th 2017…
| time | step | amount | details |
| 6:36pm | flame on! | 8.5 gal | strike water added, and blichmann fired up |
| 7:17pm | beta glucans mash, 105F | reached 108F at 7:09pm, grains all in at 7:17pm | |
| 7:52pm | protein rest mash | reached 122F at 7:52pm | |
| saccharification mash | |||
| saccharification mash | |||
| boil start | |||
| 60 mins additions | |||
| 15 mins additions | |||
| 10 mins out | |||
| flame out | |||
| cooling done | |||
| oxygen and yeast | |||
Update: adding 2oz fresh sliced ginger into the beer after 2 weeks (Saturday, 11/18/2017)
Update: turned temp down to 37F after another week (Saturday, 11/25/2017)
Pictures of this recipe…
bodobeers 