Recipe: Raison D'etre (Extreme Brewing)
Style: 0- No Style Chosen
Recipe Overview
Wort Volume Before Boil: 4.00 US gals
Wort Volume After Boil: 3.00 US gals
Volume Transferred: 3.00 US gals
Water Added: 2.50 US gals
Volume At Pitching: 5.50 US gals
Final Batch Volume: 5.00 US gals
Expected Pre-Boil Gravity: 1.027 SG
Expected OG: 1.078 SG
Expected FG: 1.012 SG
Expected ABV: 8.8 %
Expected ABW: 6.9 %
Expected IBU (using Tinseth): 21.7
Expected Color: 19.0 SRM
Apparent Attenuation: 83.3 %
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF
Fermentables
US 2-Row Malt 3.50 lb (27.5 %) In Mash/Steeped
US Chocolate Malt 0.50 lb (3.9 %) In Mash/Steeped
US Caramel 60L Malt 0.25 lb (2.0 %) In Mash/Steeped
Extract - Light Liquid Malt Extract 4.00 lb (31.4 %) Start Of Boil
Extract - Light Liquid Malt Extract 4.00 lb (31.4 %) End Of Boil
Sugar - Candi Sugar Pale 0.50 lb (3.9 %) End Of Boil
Hops
US Warrior (15.8 % alpha) 0.50 oz Bagged Pellet Hops used 60 Min From End
US Vanguard (4.4 % alpha) 0.50 oz Bagged Pellet Hops used At turn off
Other Ingredients
Raisins 6.00 oz used In Boil
Yeast: White Labs WLP550-Belgian Ale
Mash Schedule
Mash Type: Extract with Mini-mash
Schedule Name:Single Step Infuction (153F)
Step: Rest at 153 degF for 60 mins
Recipe Notes
Take 2 cups of liquid from preboil kettle and combine with the 6oz of raisins. Blend until smooth. Add raisins and candi sugar with 10 minutes left in the boil. Ferment for either 3 to 4 weeks in primary or ferment primary for 7 to 10 days and then rack to secondary for 14 to 20 days. Prime with 5oz of priming sugar.
No comments:
Post a Comment