45% 5 lbsAlexander's Pale LME
27% 3 lbs Pilsner Malt DME
9% 1 lb American Crystal 10L
7% 12oz Munich Malt - 10L
7% 12oz Candi Sugar, Clear
2% 4oz Pilsner (2 Row) Ger
2% 4oz Cara-Pils/Dextrine
Batch size: 5.0 gallons
Original Gravity 1.066
Final Gravity 1.012
Mash Efficiency 75%
use time oz variety form aa
boil 60 mins 1.0 Centennial info pellet 8.5
boil 45 mins 0.75 Centennial info pellet 8.5
boil 30 mins 0.5 Saaz info leaf 5.2
boil 15 mins 0.5 Saaz info leaf 5.2
post-boil 10 mins 1.0 Saaz info leaf 5.2
dry hop 7 days 2.0 Chinook info leaf 12.7
Boil: 4.0 avg gallons for 60 minutes Bitterness
49.0 IBU / 15 HBU
yeast White Labs Belgian Ale (WLP550)
Alcohol 7.2% ABV
boil 15 min 1 tsp Irish Moss info
I constructed this recipe from cali-belgique and hobblen chouffe. Whaddya think??
In my eternal noobness, geekiness, and analness....here are my Q's for all you O'Lightened ones.....
I'm wanting to practice a step infusion from 130 (30min) to 150 (30 min) with 4X (2 gal) the amount of needed water. I'm hoping to get a better efficency and develop a deeper flavor profile. Will I achieve this when only 1 lb of grain actually needs conversion? I am correct assuming only the munich and pilsner malts need a 60 min conversion right?
I'm planning on adding the sugar and 1/4 of the DME and LME at the end of the boil. What pro's/con's and flavor differences will there be?
In boiling 4 gal (2 mash + 2 sparge) to extract as much hop flavor as possible. Is this OK? I also figure to have 3.5 gal left over and 2 in the fermenter for a total of 5.5. Is this too much? Should I expect a lower OG, even though I tried to increase my efficency?
That's it this time. I'll be more patient with this batch...now that I have some homebrew to tide me over.