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Retired guy Karmeliet
The first of hopefully many brews with the newly retired guy.
| Brewer: | Jim Johnson | Email: | dbljay7542@msn.com | |||||
| Beer: | Retired guy Karmeliet | Style: | Belgian Tripel | |||||
| Type: | All grain | Size: | 12 liters | |||||
| Color: |
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Bitterness: | 25 IBU | |||||
| OG: | 1.083 | FG: | 1.020 | |||||
| Alcohol: | 8.1% v/v (6.4% w/w) | |||||||
| Grain: | 3.74kg American 2-row 0.14kg Belgian aromatic 72g Flaked oats 0.29kg Wheat |
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| Mash: | 70% efficiency | |||||||
| Crush grain directly into 10 gallons (28 liter) of 160°F(70°C) water. Adjust mash temp. as necessary: 60 minutes @ 150° -152°F (65 - 67°C). Mash out @ 168°F (75°C). Sparge for approx. one hour with 170° f. water |
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| Boil: | 90 minutes | SG 1.066 | 15 liters | |||||
| 0.21kg Belgian candi sugar | ||||||||
| 1/2 tea spoon crushed coriander for 15 minutes 2 ounces (55 gram) Sweet orange peel for 15 minutes 1 tea spoon irish moss for 15 minutes 1/2 teaspoon crushed coriander for 5 minutes |
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| Hops: | 13.2g Marynka (8.2% AA, 90 min.) 5.5g Marynka (8.2% AA, 15 min.) 5.5g Marynka (8.2% AA, 5 min.) 5.5g Lublin (3.1% AA, 5 min.) |
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| Yeast: | 5 gallons (20 liter)on a blend of Wyeast Abby 2 (1762) & Wyeast Trappist high gravity (3787) 5 gallons (20 liter) on a recultured |
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Recipe posted 01/23/10.
