5 gallon batch
OG 1.072
FG 1.016
ABV 7.3%
3lbs Pilsner DME
5lbs Pale Malt
1lb Belgian Aromatic Malt
1lb Belgian Special B
2oz Debittered Black Malt
1lb D-90 Candi Syrup
1oz Tettnang Hops
1oz Styrian Goldings Hops
0.5oz Saaz Hops
Wyeast 3787 (4L Starter)
Mash grain at 150f for 60 minutes, sparge at 165f. Add DME & Candi Syrup to collected wort.
Boil wort for 60 minutes with Tettnang @ :60, Goldings @ :15 & Saaz @ :10
Cool wort, aerate and pitch yeast slurry.
Primary up to 82f until fermentation is finished, approx 1 week.
Secondary at 68f for another 7 days.
Lager at 50f for 1-2 weeks.
Prime ale with 3/4 cup sugar dissolved in 2 cups of water and bottle.
Bottle age for 1-4 months.
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Brewed this batch Nov 15 and fermentation went well. It is tasting great right out of the carboy, can't wait to see how it progresses in the bottle. Here is a series of shots of the process:
