Brew made from the second-runnings of a Traditional Bock. All measurements are approximate - your results may vary.
What makes it Belgian? Belgian Pils malt, Belgian yeast, and the addition of sucrose to dry out the beer and up the fermentables.
| Amount | Malt/Grain | % |
|---|---|---|
| 1.00 pounds | Belgian Plisen Malt | 26.7% |
| 2.25 pounds | Belgian Munich Malt | 60.1% |
| 0.13 pounds | German Melanoidin Malt | 3.3% |
| 0.13 pounds | German CaraMunich Malt II | 3.3% |
| 0.12 pounds | Crystal Malt 120L | 3.2% |
| 0.13 pounds | German CaraAroma | 3.3% |
| 3.75 pounds | Total Grain Weight | 100% |
| Amount | Adjunct |
|---|---|
| 0.50 pounds | Sucrose (Table Sugar) |
| Amount | Hop | Time | AA | |||
|---|---|---|---|---|---|---|
| 0.25 ounces | Magnum | 60 min | 13.6% | |||
| 0.25 ounces | Total Hop Weight | |||||
| Name | Lab/Manufacturer | Form | Amount |
|---|---|---|---|
| Trappist (WLP500) | White Labs | Liquid | Slurry |
| Date Brewed: | |
|---|---|
| Brewer/Assistant: |
| Target | Actual | Notes | |
|---|---|---|---|
| Strike Water Amount: | 1.2 | ||
| Strike Water Temperature: | |||
| Mash Temperature(s): | |||
| Mash Time: | |||
| Sparge Water Amount: | 1.7 | ||
| Sparge Water Temperature: | |||
| Pre-Boil Gravity: | |||
| Pre-Boil Amount: | 2.2 | ||
| Post-Boil Amount: | 2.0 | ||
| Boil Time: | 60 | ||
| OG: | 1.043 / 10.7° P | ||
| Mash PH: | |||
| Boil PH: | |||
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