A couple ounces of bourbon soaked oak cubes to be added to secondary.
| Amount | Malt/Grain | % |
|---|---|---|
| 11.00 pounds | American Pale Malt (2-Row) | 91.7% |
| 0.50 pounds | German Carafa I | 4.2% |
| 0.50 pounds | Belgian Aromatic Malt | 4.2% |
| 12.00 pounds | Total Grain Weight | 100% |
| Amount | Adjunct |
|---|---|
| 1.50 pounds | Candi Sugar, Amber |
| Amount | Hop | Time | AA | |||
|---|---|---|---|---|---|---|
| 1.00 ounces | Hallertauer Gold | 60 min | 4.8% | |||
| 0.50 ounces | Fuggle | 30 min | 4.5% | |||
| 1.50 ounces | Total Hop Weight | |||||
| Name | Lab/Manufacturer | Product ID | Amount |
|---|---|---|---|
| Abbey Ale | White Labs | WLP530 | 35 ml |
Add Candi Sugar 2-3days into Primary fermentation
| Date Brewed: | |
|---|---|
| Brewer/Assistant: |
| Target | Actual | Notes | |
|---|---|---|---|
| Strike Water Amount: | 4 | ||
| Strike Water Temperature: | |||
| Mash Temperature(s): | |||
| Mash Time: | |||
| Sparge Water Amount: | 4 | ||
| Sparge Water Temperature: | |||
| Pre-Boil Gravity: | |||
| Pre-Boil Amount: | 5.5 | ||
| Post-Boil Amount: | 5 | ||
| Boil Time: | 90 | ||
| OG: | 1.068 / 16.6° P | ||
| Mash PH: | |||
| Boil PH: | |||
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