Brew Log History
Target 21°C
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
Readings: {{ readingsCount | number }}
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
9.50 g |
Hallertau Tradition9.5 g Hallertau Tradition Hops |
|
Pellet |
4.4 |
Boil
|
60 min |
27.47 |
100% |
|
9.50 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
9.50 g |
Hallertau Tradition (Pellet) 9.5 g Hallertau Tradition (Pellet) Hops |
|
27.47 |
100% |
|
9.50 g
/ $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
0.20 g |
Irish moss
|
|
Other |
Boil |
10 min. |
Priming
|
Method: Pure crystal cane sugar (demara)
Amount: 30.3g
|
Notes
This strong dark Belgian ale is beloved as the Greg's BrewHaus inaugural brew. Aroma reminiscent of Unibru's Trois Pistoles. High alcohol content comes through with smooth and sweet aftertaste notes notes on the tongue (and lips). Pours murky, muddy brown with a good tan head.
>Boil the malt extract and boiling hops for 60mins
>Add Irish moss for final 10mins
>Aarate wort very well
>Pitch yeast at 21C
>Ferment at 21C for about 1 week or when fermentation shows signs of calming and stopping
>Prime with sugar and bottle or keg when fermentation is complete
>Although this brew will be ready for your enjoyable indulgence 2-4 weeks after bottling, it ages well at cellar temperatures.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2016-05-07 19:37 UTC
- Snapshot Created: 2015-04-14 12:02 UTC
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|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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