|
|
| Method: | All Grain |
Used Spalt hops in place of Tettnang for bittering. HB shop only had 6 lbs Belgian Pilsner, so I used 6.5 lbs German pilsner for the rest. Pitch at 64F and let the temp rise slowly to 70F over the course of 1 week (1 degree per day). Yeast: 3 vials Abbey Ale WLP530 in 1 liter start.
Oak cubes: Soak in water for 12-24 hours. Discard water. Soak up to 2 weeks in bourbon. Use coffee press to get full coverage. Add cubes directly to secondary when ready. Leave oak in beer for up to 2 weeks, tasting periodically. The above procedure is for bourbon barrel essence. To get bourbon flavor, soak cubes in water for 12-24 hours. Then discard water and soak in up to 400ml bourbon (per 5 gallons) for up to 2 weeks. Then, and add cubes AND bourbon to secondary. |
 |
|||
| Enter desired final yield (volume): | |||
 |
|||
| 12.50 pounds |
Pilsner (2 Row) Bel
|
98% of grist | |
| 0.25 pounds |
Aromatic Malt
|
2% of grist | |
| 12.75 pounds | 100% of grist | ||
| Adjuncts | |||
| 2.50 pounds | Cane (Beet) Sugar | ||
| Miscellaneous Ingredients (Non-Fermentable) | |||
| 1.09 | Wort Chiller @ 25 minutes | ||
| 1.2 | Whirlfloc Tablet @ 20 minutes | ||
| 0.06 | French Medium Toast Oak Cubes @ 10080 minutes | ||
|
|||
| 3.85 ounces |
Tettnang (Spalt, Select, Saaz, Hallertau) 2.50% @ 60 minutes Type: Aroma Use: Boil |
9.6 AAUs | |
| 0.63 ounces |
2.80% @ 10 minutes Type: Aroma Use: Boil |
1.8 AAUs | |
| 4.48 ounces | Total Hop Weight | 11.4 AAUs | |
| White Labs Abbey Ale WLP530 — Liquid — 1 liter starter |
|
|
||||||||||||
|
|||||||||||||
| Primary: | 4 days @ 64° F |
| Secondary: | 14 days @ 70° F |
| Age: | 28 days @ 52° F |
 |
0 Reviews | 
| Submit a Review |  |
Refresh Page |
More BrewBlogs
Brew Status