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Quick Fest Brew
Specialty Beer • Partial Mash • 6 gal
December 2, 2001 am 04:51am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 6 gal)
- 7 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 1/2 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 1 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 1 lbs
German 2-row Pils
German 2-row Pils
- .875 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 2 oz
Crystal - 3.6 AA% pellets; boiled 60 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
- 1 oz
Tettnanger - 4.2 AA% pellets; boiled 5 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 tbsp
cloves - (omitted from calculations)
cloves
- 1 tsp
irish moss - (omitted from calculations)
irish moss
- 1 tbsp
nutmeg - (omitted from calculations)
nutmeg
-
White Labs WLP565 Belgian Saison I
White Labs WLP565 Belgian Saison I
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.
Notes
I used an infusion mash, to the grains add 12 quarts water at 175 degrees. Rest at 151 degrees for 15 minutes. Then add 6 quarts at 191 degrees. Rest at 158 degrees for 15 minutes. Then sparge out with 9 quarts at 210 degrees. Add the irish moss with 15 minutes left in the boil. While you are boiling, in a small pot with about 2 cups of water, simmer the nutmeg and clove for about 10 minutes. Strain and add to the wort with 3 minutes left.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 13.9 SRM | 1 - 50 | |
| Alcohol: | 5.8% ABV | 2.5% - 14.5% | |
| Bitterness: | 31.1 IBU | 0 - 100 | |
Discussion
sorry
2006-12-07 1:08am
sorry, I dont remember, its been quite a while!
Post a Comment
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