In the interest of Friday silliness and what-the-hell-edness I thought I'd chuck one together too...
BeerSmith Recipe Printout - www.beersmith.com
Recipe: BIS Statement
Brewer: Steve Court
Style: Specialty Beer
TYPE: All Grain
Taste: TBA
Recipe Specifications
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Batch Size: 22.00 L
Boil Size: 26.96 L
Estimated OG: 1.082 SG
Estimated FG: 1.015 SG
Estimated Color: 71.9 EBC
Estimated IBU: 65.7 IBU
Estimated ABV: 8.8%
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item % or IBU
3.20 kg Weyermann Dark Munich (28.0 EBC) 41.0 %
1.60 kg JWM Traditional Ale Malt (5.9 EBC) 20.5 %
1.60 kg Weyermann Vienna (7.9 EBC) 20.5 %
0.40 kg TF Flaked Maize (0.0 EBC) 5.1 %
0.20 kg Weyermann Caraaroma (350.7 EBC) 2.6 %
0.18 kg TF Chocolate Malt (1100.0 EBC) 2.3 % ***
0.12 kg Weyermann Carafa Special II (1000.0 EBC) 1.5 % ***
0.50 kg Brown Sugar, Dark (98.5 EBC) 6.4 %
30.00 gm Styrian Goldings [4.50%] (60 min) (Mash) 3.4 IBU
20.00 gm Nelson Sauvin [12.70%] (60 min) 31.8 IBU
15.00 gm Styrian Goldings [4.50%] (60 min) 8.5 IBU
20.00 gm Nelson Sauvin [12.70%] (30 min) 16.2 IBU
25.00 gm Tettnang [4.60%] (15 min) 3.8 IBU
20.00 gm Tettnang [4.60%] (5 min) 1.9 IBU
15.00 gm Coriander Seed (5 min)
20.00 gm Nelson Sauvin [12.70%] (Aroma Steep 10 min)
Trappist Ale (White Labs #WLP500)
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 7.30 kg
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Name Description Step Temp Step Time
Mash In Add 19.00 L of water at 77.6 C 67.0 C 60 min
Mash Out Add 9.00 L of water at 100.0 C 76.0 C 10 min
Notes:
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*** Add Choc Malt and Carafa II in last 10 mins of mash.
Drop to a second fermenter after 12 hours to re-aerate.
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