This is originally brewed as my Belgian Lil 'Witt recipe. It was in Primary for 7 days @ 78deg.
On the eighth day I added the yeast cake from the KIMBO RIS. That was brewed with 4lbs of Hershey's Cocoa. The cake was largely chocolate!
After 7 more days it was racked to secondary
Just bottled it 1.19.2010
| Amount | Malt/Grain | % |
|---|---|---|
| 8.00 pounds | Belgian Plisen Malt | 80% |
| 2.00 pounds | British Maris Otter Pale Malt | 20% |
| 10.00 pounds | Total Grain Weight | 100% |
| Amount | Adjunct |
|---|---|
| 1.00 pounds | Flaked Oats |
| 1.00 pounds | Dextrose (Corn Sugar) |
| Amount | Non-Fermentable | Time |
|---|---|---|
| 1 tblsp | 5.2 Stabilizer | 60 minutes |
| 3 oranges | Sweet Orange Peel | 10 minutes |
| Amount | Hop | Time | AA | |||
|---|---|---|---|---|---|---|
| 1.00 ounces | Saaz | 60 min | 3.5% | |||
| 1.00 ounces | Saaz | 1 min | 3.5% | |||
| 2.00 ounces | Total Hop Weight | |||||
| Name | Lab/Manufacturer | Product ID | Amount |
|---|---|---|---|
| Safbrew Ale | Fermentis | S-33 | 12 gr |
Filtered through standard charcoal system.
| Date Brewed: | |
|---|---|
| Brewer/Assistant: |
| Target | Actual | Notes | |
|---|---|---|---|
| Strike Water Amount: | 3.3 | ||
| Strike Water Temperature: | |||
| Mash Temperature(s): | |||
| Mash Time: | |||
| Sparge Water Amount: | 4.3 | ||
| Sparge Water Temperature: | |||
| Pre-Boil Gravity: | |||
| Pre-Boil Amount: | 5.5 | ||
| Post-Boil Amount: | 5 | ||
| Boil Time: | 60 | ||
| OG: | 1.072 / 17.5° P | ||
| Mash PH: | |||
| Boil PH: | |||
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