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Chrysippus
A Belgian dubbel with caramelized figs placed in secondary
| Brewer: | Soylent | Email: | - | |||||
| Beer: | Chrysippus | Style: | Belgian Dubbel | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 23 IBU | |||||
| OG: | 1.078 | FG: | 1.015 | |||||
| Alcohol: | 8.1% v/v (6.4% w/w) | |||||||
| Water: | Tap wataar | |||||||
| Grain: | 8 lb. Pilsner 1 lb. Vienna 8 oz. Melanoidin 1 lb. 4 oz. Dextapils Pils 1 lb. Special B 5 oz. Dehusked carafa 12 oz. Flaked corn |
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| Mash: | 75% efficiency | |||||||
| 10@45c, 10@52c, 90@69c, mo@78c | ||||||||
| Boil: | 75 minutes | SG 1.056 | 7 gallons | |||||
| 1 lb. Dark Belgian candi sugar | ||||||||
| 15 mins of hot break, then add hops Yeast nutrient at 10 |
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| Hops: | 1 oz. Styrian Goldings (3.2% AA, 60 min.) 1 oz. Styrian Goldings (3.2% AA, 30 min.) 1 oz. Styrian Goldings (3.2% AA, 5 min.) |
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| Yeast: | Wort aerated ~15 mins prior to inoculation Wyeast 3787 or similar Ferment mid 60's to low 70s (too hot and too much tripely phenols) |
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| Log: | Caramelized figs and dark candi syrup added to secondary | |||||||
| Carbonation: | Light-medium | |||||||
Recipe posted 05/05/12.
