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Brentwood Piraat Strong
Belgian Golden Strong Ale • All Grain • 5.5 gal
Piraat IPA clone.
May 8, 2005 pm 12:35pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 14 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- .25 lbs
Acidulated Malt
Acidulated Malt
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
- 1 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 1.5 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- .75 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- .5 oz
Cascade - 5.5 AA% whole; boiled 0 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 2 oz
Liberty - 4.1 AA% whole; boiled 90 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 1 oz
Cascade - 5.5 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1/2 oz
Corriander, ground - (omitted from calculations)
Corriander, ground
- 1 oz
Sweet Orange zest, fresh - (omitted from calculations)
Sweet Orange zest, fresh
-
Wyeast 3787 Trappist High Gravity™
Wyeast 3787 Trappist High Gravity™
Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate.
Notes
Spring water. MASH: Dough-in with 1 gal. of water at room temp. Add 4 gal. @ 142 to raise and rest @ 122-127 for 15 min. Decoct 50% (~8 qt. wet grains + liquid to fill spaces) of mash to raise temp to 150-152 for 45 mins. Decoct 40% (~6 qt. wet grains + liquid to fill spaces) to raise temp to 168 for 10 minutes. Sparge with 5 gal. water at 168. DECOCTIONS: Raise decoction to 160-162F for 20 minute rest. Then bring to boil for 10 minutes BOIL: Boil for 90 mins. Add Orange Blossom honey at knock-out. Force cool with heat exchange/tap water. Aerate for 60 minutes. Pitch yeast (2 punch-packs)@ 70 F. Bottle prime with 4 oz. of dextrose boiled in 8 oz. water. Innoculate with 1 packet of Lalvin ec 1118 Champagne yeast to activate yeast. 1 tsp. powdered Irish Moss (2 g.) , 1 tsp yeast nutrients (3 g.), corriander for 15 minutes and orange peel for last 5 minutes of boil. Ferment at 75F Secondary at 65F for 7 days Cold condition at 45 degrees for 2 weeks.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: D - Belgian Golden Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.090 | 1.070 - 1.095 |  |
| Terminal Gravity: | 1.013 | 1.005 - 1.016 | |
| Color: | 5.1 SRM | 3 - 6 | |
| Alcohol: | 10.2% ABV | 7.5% - 10.5% | |
| Bitterness: | 37.6 IBU | 22 - 35 | |
Discussion
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