Ok this is the brew for barrel #3 with the ECY-20 Bug County Strain. I waited on this strain to brew #3 but I think it will be worth the wait. HOME BREW RECIPE: Title: Solera #3 Author: T.S.-LDH Brew Method: All Grain Style Name: Specialty Beer Boil Time: 100 min Batch Size: 14 gallons (fermentor volume) Boil Size: 17 gallons Boil Gravity: 1.046 Efficiency: 78% (brew house) STATS: Original Gravity: 1.056 Final Gravity: 1.007 ABV (standard): 6.48% IBU (tinseth): 11.16 SRM (morey): 14.34 FERMENTABLES: 15 lb - Belgian - Pale Ale (55%) 7 lb - German - Melanoidin (25.7%) 3 lb - Belgian - Unmalted Wheat (11%) 1.25 lb - Belgian - Special B (4.6%) 1 lb - German - Acidulated Malt (3.7%) HOPS: 40 g - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 60 min, IBU: 6.94 35 g - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 15 min, IBU: 3.01 35 g - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 5 min, IBU: 1.21 MASH GUIDELINES: 1) Temperature, Temp: 110 F, Time: 15 min, Amount: 60 qt, msah-in 2) Temperature, Temp: 144 F, Time: 30 min, Amount: 60 qt, rest 3) Temperature, Temp: 156 F, Time: 30 min, Amount: 60 qt, rest 4) Temperature, Temp: 168 F, Time: 20 min, Amount: 60 qt, mash-out Starting Mash Thickness: 1.5 qt/lb YEAST: East Coast Yeast - BugCounty ECY20 Starter: Yes Form: Liquid Attenuation (custom): 88% Flocculation: n/a Optimum Temp: 60 - 74 F Fermentation Temp: 75 F Pitch Rate: 1.5 (M cells / ml / deg P)
Posted on: Thu, 15 Jan 2015 00:53:43 +0000
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