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The Tart Toad

Crossin my fingers!

Brewer: BBQ Bob Email: bbqbob@bobsbeerandbbq.com
URL: http://www.bobsbeerandbbq.com
Beer: The Tart Toad Style: Flanders Brown
Type: All grain Size: 5.0 gallons
Color:
25 HCU (~14 SRM)
Bitterness: 24 IBU
OG: 1.076 FG: 1.016
Alcohol: 7.7% v/v (6.0% w/w)
Grain: 9 lb. Belgian Pilsner
3 lb. Wheat malt
1 lb. Belgian biscuit
12 oz. Belgian CaraMunich
1 lb. Belgian CaraVienne
Mash: 70% efficiency
Mash in @ 150° for 60 minutes Sparge with 170° water
Boil: 90 minutes SG 1.054 7.0 gallons
Irish Moss at 15 to go in the
Hops: .5 oz. Hallertauer Mittelfruh (5% AA, 60 min.)
.5 oz. Hallertauer Mittelfruh (5% AA, 40 min.)
.5 oz. Hallertauer Mittelfruh (5% AA, 30 min.)
Yeast: WLP001 California Ale Yeast
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Attenuation: 73-80%
Flocculation: Medium
Optimum Fermentation Temperature: 68-73°F
Alcohol Tolerance: High

In secondary add WLP 672 & WLP 661 @ Cellar temrature for up to 2 years (special order)
Log: Add 10 lbs. of whole fresh cherries after 1 year in the secondary
Carbonation: Force carbonate
Tasting: I'll let you know!

Recipe posted 11/06/06.