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Pi Day Ale

I had 9 lbs of amber DME that I wanted to expend, so this is what happened. The grains were mashed and added 36 hrs after pitching yeast into primary.

Brewer: Jeff Email: jeffschoellerman@cox.net
Beer: Pi Day Ale Style: Belgian Dubbel
Type: Extract w/grain Size: 5 gallons
Color:
29 HCU (~15 SRM)
Bitterness: 14 IBU
OG: 1.079 FG: 1.012
Alcohol: 8.6% v/v (6.7% w/w)
Water: Water for 25 cents a gallon from the local water machine.
Grain: .75 lb. Belgian aromatic
.25 lb. Dextrine malt (Cara-Pils)
Steep: Mashed grains in 1.5 qts h2o at 150 for 1 hr, raised to 160 10 min, strained out grains and sparged with 1/2 pint @ 170. Boiled for 45 min, cooled to 70, added to primary and aerated.
Boil: 60 minutes SG 1.197 2 gallons
9 lb. Amber malt extract
16 oz. Belgian candi sugar
Hops: 1 oz. Perle (8% AA, 60 min.)
1 oz. Perle (8% AA, 30 min.)
.5 oz. Styrian Goldings (aroma)
Yeast: WL500 (Trappist Ale), 750 ml starter
Log: Brewed on 3/14/10, OG = 1.080
added mashed grains 3/16/10
3/22/10 sg = 1.016

Recipe posted 03/22/10.