RecipeDB - belgian chocolate

[capretta]

belgian chocolate

Specialty - Belgian Strong Ale
All Grain

4 Votes

Brewer's Notes

clover honey=yellow mallee honey
raw wheat flour added to mash in water
FG 1020
i guessed at the bitterness of the tettenanger cause they were homegrown.
mash in 65 degrees, pitch at 28 degrees fall to 25 for duration.

Malt & Fermentables

%	KG	Fermentable
	4 kg	JWM Export Pilsner
	0.485 kg	Powells Vienna (Powells Malts)
	0.13 kg	JWM Chocolate Malt
	0.125 kg	Wheat Flour
	1.5 kg	Coopers LME - Light
	1 kg	Dextrose
	0.12 kg	Clover Honey

Hops

Time	Grams	Variety	Form	AA
	60 g	Tettnang (Pellet, 4.5AA%, 60mins)
	2 g	Green Bullet (Pellet, 13.5AA%, 60mins)

Yeast

500 ml

White Labs WLP530 - Abbey Ale

26L Batch Size

Brew Details

• Original Gravity 1.086 (calc)
• Final Gravity 1.021 (calc)
• Bitterness 22.8 IBU
• Efficiency 92%
• Alcohol 8.51%
• Colour 23 EBC
• Batch Size 26L

Fermentation

• Primary 34 days
• Conditioning 20 days

 

[randyrob]

Primary 34 days
Secondary 34 days
Conditioning 20 weeks

WOW... 29 Weeks sure is a long time before consumption

a man is not a camel capretta!

Rob.