A recipe sent to me by Charlie Papazian himself in response to a plea I made on TechTalk for a Kwak-type clone.
Can substitute WLP530 or WLP500 if needed.
Double batch this time, which brought to light the limitations of my 5-gallon-based brewing setup. Time to upgrade to a 15 gallon HLT and kettle, I believe. Also presented the need to reinforce the brew structure’s shelf system with 2x4 supports and longer wood screws. The mash tun, with 30 pounds of grain + 10 gallons of water weighed over 100 lbs. All target temps were hit. Oh, and my hydrometer broke again. OG for this brew is estimated. Pics from Kjell are at http://www.rockhoppersbrewclub.com/index.php?q=gallery&g2_itemId=393 (August 3, 2008).
Racked to secondary - gravity is at 1.020...hopefully it’ll drop to 1.015 or so in secondary (August 10, 2008).
Took gravity reading, still at 1.020. I think I’ll dose it with some neutral yeast to get the gravity down - or possibly Beano (August 17, 2008).
Smells and tastes sour. There's a funk on the top of the liquid that I can't identify - smells like bread yeast. This one may have to be dumped due to infection (August 24, 2008).
Dumped both kegs. Lacto infection (August 2009).
|10.00 pounds||Belgian Plisen Malt||33.3%|
|20.00 pounds||German Dark Munich Malt||66.7%|
|30.00 pounds||Total Grain Weight||100%|
|1.00 ounces||Challenger||120 min||6.7%|
|1.00 ounces||Styrian Golding||20 min||3.5%|
|0.50 ounces||Sterling||20 min||6.0%|
|2.50 ounces||Total Hop Weight|
|Trappist (WLP500)||White Labs||Liquid|
From Charlie’s notes:
A single step infusion mash is employed to mash the grains. Add 15 quarts (14 l) of 167 degree F (75 C) water to the crushed grain, stir, stabilize and hold the temperature at 150 degrees F (65.5 C) for 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 5 gallons (19 l) of 170 degree F (77 C) water. Collect 7 gallons (27 l) of runoff and add bittering hops and bring to a full and vigorous boil.
The total boil time will be 120 minutes. When 20 minutes remain add flavor hops. When 10 minutes remain add Irish moss. After a total wort boil of 120 minutes (reducing the wort volume to just over 5 gallons) turn off the heat then separate or strain out and sparge hops. Chill the wort to 70 degrees F (21C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter and age for one month preferably at about 70 degrees F (21C).
When secondary aging complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.
|Strike Water Amount:||10|
|Strike Water Temperature:|
|Sparge Water Amount:||7.4|
|Sparge Water Temperature:|
|OG:||1.079 / 19.1° P|
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