Remmy
Drink First, Ask Questions Later
- Joined
- Mar 6, 2013
- Messages
- 17,685
- Reaction score
- 10,143
- Recipe Type
- All Grain
- Yeast
- Wyeast 5112; Wyeast 1214 Belgian Abbey 1
- Yeast Starter
- No
- Batch Size (Gallons)
- 5.75
- Original Gravity
- 1.082
- Final Gravity
- 1.006
- Boiling Time (Minutes)
- 120
- IBU
- 25.13
- Color
- 4.61
- Primary Fermentation (# of Days & Temp)
- 15 weeks @ 71F
- Secondary Fermentation (# of Days & Temp)
- n/a
- Tasting Notes
- Big peach nose & flavor, with big Brett nose.
HOME BREW RECIPE:
Title: Fuzzy Baby Schmucks - Sour Golden Strong
Author: Remmy
Brew Method: All Grain
Style Name: Belgian Golden Strong Ale
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 8 gallons
Boil Gravity: 1.056
Efficiency: 73% (brew house)
STATS:
Original Gravity: 1.082
Final Gravity: 1.006
ABV (alternate): 10.57%
IBU (tinseth): 25.13
SRM (morey): 4.61
FERMENTABLES:
12 lb - Belgian - Pilsner (76.8%)
1 lb - German - Wheat Malt (6.4%)
1 lb - German - Munich Light (6.4%)
0.5 lb - Dry Malt Extract - Extra Light (3.2%)
18 oz - Cane Sugar (7.2%)
HOPS:
1 oz - East Kent Goldings, Type: Pellet, AA: 7.2, Use: Boil for 90 min, IBU: 25.13
MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 90 min, Amount: 4.9 gal
2) Sparge, Temp: 185 F, Time: 20 min, Amount: 4.5 gal
Starting Mash Thickness: 1.4 qt/lb
ADDITIONAL INGREDIENTS:
Racked beer onto 4 lbs. of peaches for 2.5 weeks.
YEAST:
Wyeast - Belgian Ale 1214
Starter: No
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-Low
Optimum Temp: 68 - 78 F
Fermentation Temp: 75 F
Pitch Rate: 0.35 (M cells / ml / deg P)
Additional Yeast: Wyeast 5112 Brettanomyces bruxellensis
NOTES:
This beer has a big Brett nose and tastes really dry. It really has a big peach flavor and the beer itself has a nice color after being racked onto peaches.
Title: Fuzzy Baby Schmucks - Sour Golden Strong
Author: Remmy
Brew Method: All Grain
Style Name: Belgian Golden Strong Ale
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 8 gallons
Boil Gravity: 1.056
Efficiency: 73% (brew house)
STATS:
Original Gravity: 1.082
Final Gravity: 1.006
ABV (alternate): 10.57%
IBU (tinseth): 25.13
SRM (morey): 4.61
FERMENTABLES:
12 lb - Belgian - Pilsner (76.8%)
1 lb - German - Wheat Malt (6.4%)
1 lb - German - Munich Light (6.4%)
0.5 lb - Dry Malt Extract - Extra Light (3.2%)
18 oz - Cane Sugar (7.2%)
HOPS:
1 oz - East Kent Goldings, Type: Pellet, AA: 7.2, Use: Boil for 90 min, IBU: 25.13
MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 90 min, Amount: 4.9 gal
2) Sparge, Temp: 185 F, Time: 20 min, Amount: 4.5 gal
Starting Mash Thickness: 1.4 qt/lb
ADDITIONAL INGREDIENTS:
Racked beer onto 4 lbs. of peaches for 2.5 weeks.
YEAST:
Wyeast - Belgian Ale 1214
Starter: No
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-Low
Optimum Temp: 68 - 78 F
Fermentation Temp: 75 F
Pitch Rate: 0.35 (M cells / ml / deg P)
Additional Yeast: Wyeast 5112 Brettanomyces bruxellensis
NOTES:
This beer has a big Brett nose and tastes really dry. It really has a big peach flavor and the beer itself has a nice color after being racked onto peaches.