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Begian High Gavity

Brewer: Just Here for Beer Email: -
Beer: Begian High Gavity Style: Belgian Strong Ale
Type: All grain Size: 5 gallons
Color:
44 HCU (~20 SRM)
Bitterness: 22 IBU
OG: 1.208 FG: 1.014
Alcohol: 25.1% v/v (19.7% w/w)
Grain: 22.5 lb. Belgian pale
8 oz. Belgian Munich
1 lb. 8 oz. Belgian aromatic
1 lb. 8 oz. Belgian biscuit
2 lb. Dextrine malt (Cara-Pils)
4 oz. Belgian CaraMunich
4 oz. Belgian Special B
Mash: 80% efficiency
Boil: minutes SG 1.149 7 gallons
5 lb. Honey
Hops: 2 oz. Saaz (3.75% AA, 60 min.)
1 oz. Saaz (3.75% AA, 45 min.)
1 oz. Saaz (3.75% AA, 30 min.)
1 oz. Saaz (3.75% AA, 15 min.)
2 oz. Saaz (aroma)
Yeast: WLP715 Champagne Yeast
Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Neutral.
Alcohol Tolerance: 17%
Attenuation: >75%
Flocculation: Low
Optimum Fermentation Temperature: 70-75°F
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WLP500 Trappist Ale Yeast
From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Attenuation: 75-80%
Flocculation: Medium to low
Optimum Fermentation Temperature: 65-72°F
Lower temperatures (under 65) will result in less fruity and more earthy beers.
Alcohol Tolerance: High
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Recipe posted 05/11/09.