| Check |
Time |
Step |
| |
4 days before |
Make Yeast Starter: Belgian Ale (Wyeast Labs #1214) [Starter 500 ml] |
| |
Date: ________ |
Sanitize primary fermentor, airlock, wine thief, hydrometer jar, mix-stir aerator, heat exchanger, wort wizard, and stoppers. Clean boil ketlle, mash tun, tubing, paddle, hydrometer, thermometer, pyrex cup. |
| |
|
Add Irish moss to 0.25 cup cold water in pyrex cup. |
| |
|
Prepare 5.00 gal strike water. Temp:______ F |
| |
|
Prepare Ingredients for Mash
| Amount |
Item |
Type |
| 12.00 lb |
Pale Malt (2 Row) Bel (3.0 SRM) |
Grain |
| 1.00 lb |
Munich Malt - 10L (10.0 SRM) |
Grain |
| 0.50 lb |
Biscuit Malt (23.0 SRM) |
Grain |
| 0.50 lb |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
| 0.50 lb |
Special B Malt (180.0 SRM) |
Grain |
| 0.50 lb |
Wheat Malt, Bel (2.0 SRM) |
Grain |
|
| |
2 min |
Mash Ingredients
Step: Add 20.00 qt of water at 163.9 F |
| |
60 min |
Hold mash at 150.0 F for 60 min. Preheat hot liquor tank. Temp:______ F |
| |
|
Recirculate and sparge with 3.46 gal of 175.0 F water to achieve boil volume of 6.41 gal
Measure Gravity: ________ @ Temp:______ F
|
| |
Boil for 60 min |
Start to Boil
| Amount |
Item |
Type |
| 1.00 lb |
Candi Sugar, Amber (75.0 SRM) |
Sugar |
| 1.50 oz |
Fuggles [4.80%] (60 min)
|
Hops |
|
| |
30 min into boil |
Add 1.00 tsp Irish Moss (Boil 30.0 min) |
| |
50 min into boil |
Add 0.50 oz Goldings, East Kent [5.00%] (Boil 10 min) |
| |
|
Cool wort to fermentation temperature with
heat exchanger and transfer to primary fermentor with wort wizard.
Aerate wort with mix-stir.
|
| |
|
Measure Original Gravity: ________ @ Temp:______ F (Estimate: 1.078 SG) |
| |
|
Add Ingredients to Fermentor
| Amount |
Item |
Type |
| 1 Pkgs |
Belgian Ale (Wyeast Labs #1214) [Starter 500 ml] |
Yeast-Ale |
|
| |
|
Clean boil kettle, paddle, thermometer, wine thief, mix-stir aerator, hydrometer,
mash tun, tubing, heat exchanger, and wort wizard. |
| |
14 days |
Ferment in primary for 14 days at 68.0 F |
| |
Date: ________ |
Sanitize racking cane, tip, tubing, carboy cap, secondary fermentor, airlock, and stopper. |
| |
|
Transfer to secondary fermentor. |
| |
|
Clean primary fermentor, racking cane, tip, tubing, and carboy cap. |
| |
14 days |
Ferment in secondary for 14 days at 68.0 F |
| |
Date: ________ |
Measure Final Gravity: ________ @ Temp:______ F (Estimate: 1.019 SG) |
| |
|
Sanitize
keg,
racking cane, tip, tubing, crimper, and carboy cap.
|
| |
|
Transfer to
keg, force carbonate at 40.0 F at a pressure of 12.2 PSI. |
| |
|
Clean
fermentor, racking cane, tip, tubing, crimper, and carboy cap.
|
| |
7 days |
Age for 7 days at 40.0 F |
| |
Date: ________ |
Taste and enjoy! |
2005-2015 Barley Dog Brewery
