Post by beervolcano on Feb 7, 2021 16:44:55 GMT -5
This is a kitchen sink beer. I read an article where someone said that this style actually benefits from a large variety of malts resulting in a complex flavor. It's another beer where we add honey. Hey, we like it. Sue us. In the end, it turned out quite malty but fairly light bodied. It's very smooth with a tingle on the tongue and a clean,spicy finish. The sweetness doesn't linger. Probably should have used actual bittering hops instead of low aa aroma hops but that's not how it all worked out.
OG = 1.067 (calculated with honey)
OG = 1.063 (measured without honey)
FG = 1.012
ABV ~7.2%
Water:
4 g CaSO4 * 2H2O and 3 g CaCl2 (anh). Profile works out to:
Ca2+ Mg2+ Na+ SO42- Cl- HCO3-
62.6 0.0 0.0 69.4 59.6 0.0
Grain:
Hops:
Yeast:
Step mashed at 148o F (45 min) and 156o F (30 min). Boiled for 60 min. Added 1 tsp Irish Moss with 10 min to go. The wort was areated and the yeast was pitched when the temperature reached 67o F. Primary fermentation temp was about 68o F. When krausen was decreasing, 1 lb of Gunter's Buckwheat Honey was added directly to the fermenter. Total primary fermentation time was about 2 weeks and was kegged immediately afterward. It matured in the keg over time, so if I did this again, I'd let it mature in the carboy at room temp.
OG = 1.067 (calculated with honey)
OG = 1.063 (measured without honey)
FG = 1.012
ABV ~7.2%
Water:
- 8 gallons Reverse Osmosis water plus:
4 g CaSO4 * 2H2O and 3 g CaCl2 (anh). Profile works out to:
Ca2+ Mg2+ Na+ SO42- Cl- HCO3-
62.6 0.0 0.0 69.4 59.6 0.0
Grain:
- 5 lbs Maris Otter Pale malt
- 2 lbs Vienna malt
- 2 lbs Munich malt
- 0.5 lb Biscuit malt
- 0.5 lb Aromatic malt
- 0.5 lb Caramunich malt
- 0.25 lb Special B malt
Hops:
- 2 oz Celeia (2.6% aa) 60 min
Yeast:
- WLP 530 Abbey Ale
Step mashed at 148o F (45 min) and 156o F (30 min). Boiled for 60 min. Added 1 tsp Irish Moss with 10 min to go. The wort was areated and the yeast was pitched when the temperature reached 67o F. Primary fermentation temp was about 68o F. When krausen was decreasing, 1 lb of Gunter's Buckwheat Honey was added directly to the fermenter. Total primary fermentation time was about 2 weeks and was kegged immediately afterward. It matured in the keg over time, so if I did this again, I'd let it mature in the carboy at room temp.