Turning lemons into lemonade...
The resulting beer after five months is distinctly tart; similar to The Devil You Know. Shit.
OK. So to make this a better thing - I'm going to rack the beer into a large fermenter, pitch some Brett B into it, add a couple French Oak spirals, and give it a year. Perhaps it'll blend well with the last batch of Blessed (probably should call it "Cursed" from now on) that I decided to sour.
Might be good fodder for raspberries.
|22.00 pounds||German Pilsen Malt (2-Row)||69.6%|
|6.00 pounds||German Light Munich Malt||19%|
|2.00 pounds||German Wheat Malt Light||6.3%|
|0.50 pounds||Belgian Special B Malt||1.6%|
|0.50 pounds||German CaraMunich Malt I||1.6%|
|0.50 pounds||Belgian Caravienne Malt||1.6%|
|0.13 pounds||British Pale Chocolate||0.4%|
|31.63 pounds||Total Grain Weight||100%|
|1.00 pounds||Candi Sugar, Dark|
|1.00 pounds||Candi Sugar, Amber|
|2.00 ounces||Magnum||60 min||10.0%|
|2.00 ounces||Total Hop Weight|
|Abbey Ale||White Labs||WLP530||2000 ml|
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash profile for most well-modified malts.
|1||Mash In||75 min.||150°F||
Add 100% of mash water at 162° F / 72° C
Single infusion mash at 150° F for 60 minutes.
Ferment at 72° F.
Once primary fermentation begins to slow, optionally make a syrup with the sucrose and a bit of water, boil, cool, and add to fermenter.
Use 1 lb. dark liquid candi sugar to impart more dark fruit, molasses, and intense caramel flavors.
Use 1 lb. amber liquid candi sugar to balance the burnt-caramel flavors of the dark.
Adjust water by adding 5 grams calcium chloride in both the mash and sparge water additions. This will up the chloride amounts to bring down the mash PH to into the 5.6 range and to enhance maltiness in the finished beer. Amounts based upon 10 gallons each of mash and sparge water.
|Strike Water Amount:||10.5|
|Strike Water Temperature:|
|Sparge Water Amount:||7.2|
|Sparge Water Temperature:|
|OG:||1.094 / 22.4° P|
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