------------------------------------------------------------------------------- Orval Supplier: SF Brewcraft Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 2.25 35 78.75 Belgian 2-Row 0.50 33 16.50 Crystal 40L 0.375 (6 oz) 34 12.75 Belgian CaraVienne ----------- --- ------ ------ 3.125 NA 108.00 Totals Mini Mash Extract Potential 1: 108.00 GU * 68% / 3.5 gal = 20.98 GU/Gal Mini Mash Extract Potential 2: 108.00 GU * 68% / 5 gal = 14.688 GU/Gal Adjusted Mini Mash Extract Potential 1: 20.98 * 3.11 / 3.125 = 20.88 GU/Gal Adjusted Mini Mash Extract Potential 2: 14.688 * 3.11 / 3.125 = 14.62 GU/Gal Cooking Time: 155 F, 45 Min (time for soaking) Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 3.5 35 122.5 Muntons Pale Malt Extract 1.0 35 35 Muntons Extra Light Extract 16 fl oz 5 / fl oz 80 Dark Belgian Candi Syrup ----------- --- ------ ------ 4.5 NA 237.5 Totals Malt Extract Potential: 237.5 GU * 100% / 5 gal = 47.5 GU/Gal Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 1.07 oz 60 MBEOB 24 3.7 Styrian Goldings 1.24 oz 60 MBEOB 24 3.3 Hersbrucker 1.11 oz 15 MBEOB 12 3.7 Styrian Goldings 0.55 oz 3 MBEOB 5 3.7 Styrian Goldings Other Additions: Amount When What ------ ---- --------- 0.25 oz 15 MBEOB Ground coriander 0.44 oz 15 MBEOB Curacao bitter orange peel 1.0 tsp 10 MBEOB Irish Moss (clarifier) 1 capsule 10 MBEOB Servomyces (yeast nutrient) 0.26 oz 3 MBEOB Ground coriander 0.44 oz 3 MBEOB Curacao bitter orange peel 0.58 oz 2nd F Styrian Goldings Yeast: Trappist Ale Yeast WLP500 (35 ml, liquid) Priming: 0.5 lb (8 oz) Clear Belgian Candi Sugar Estimates: Initial GU: 62.2 (14.7 Grains EP + 47.5 Malt EP) Initial SG: 1.062 Final SG: 1.010 ABV: 6.812 Brewing Dates: Brew / 1st F: 09/10/2006 (7 / 7), yeast pitch at 7:33 pm 2nd F: 09/17/2006 (19 / 26) Keg: 10/06/2006 (47 / 73) Tap 11/22/2006 (72 / 145) Fin: 01/23/2007 Aged: 52 days, 7.4 week(s), 1.73 month(s) (73 - 21) Measurements: Brewing Time: 6 hours + 11 min, 1:55 -> 8:06 Mini-Mash Water: 4 qt, 1 Gal (~ 1.25 qt / 1 lb of grains) Sparging Water: 4 qt, 1 Gal (~ 1.50 qt / 1 lb of grains) Ending Mash Water: 1.5 Gal Lost Mash Water: 0.5 Gal Starting Mash Water: 3.5 Gal Boiled Wort Volume: 3.5 Gal Evaporated Water: 0 Gal Average Wort Volume: 3.5 Gal 1st F Wort Volume: 5 Gal (added 1.5 Gal) Grains weight: 49.80 oz, 3.11 lb Mini Mash Start Temp: 68 F Mini Mash Heating Time: 10 min, 3:20 -> 3:30 Pre-Grain Water Temp: 154 F Mini Mash Rest Temp: 147 F -> 140 F Mini Mash Rest Time: 46 min, 3:31 -> 4:17 Sparge Water Temp: 169 F -> 149 F Mini Mash Temp to Boil: 126 F -> Boiling Mini Mash Time to Boil: 34 min, 4:45 -> 5:19 Wort Temp to Boil: 187 F -> Boiling Wort Time to Boil: 14 min, 5:27 -> 5:41 Full Malt Bucket/Lid: 86.65 oz Empty Malt Bucket/Lid: 10.25 oz Malt Weight: 76.40 oz, 4.775 lb Full Candi Sugar Jar: 25.45 oz Empty Candi Sugar Jar: 0.80 oz Candi Sugar Weight: 24.65 oz, 1.54 lb Candi Sugar Volume: 16 fl oz. Wort Boil Time: 60 min, 5:42 -> 6:45 Wort Cooling Time: 39 min, 6:46 -> 7:25 Boiled Wort Pitch Temp: 82 F Additional Water Temp: - F Wort Yeast Pitch Temp: - F Wort Aeration Time: 33 min, 7:33 -> 8:06 Adjusted Mini-Mash GU: 20.88 Adjusted Initial GU: 68.4 (20.88 + 47.5) Mini Mash SG: 1.017 (estimate high by 3.88 GU) Starting Wort SG: 1.073 1st F SG (OG): 1.061 (estimate high by 1.2 GU) 2nd F SG: 1.005 Keg SG: 1.005 Tap SG (FG): 1.004 (estimate high by 6 GU) Mini Mash pH: 5.62 ToppedOff Mini Mash pH: 6.02 Starting Wort SG: 5.77 1st F pH: 5.65 2nd F pH: 4.18 Keg pH: 4.46 Tap pH: 4.18 Calculations: ABV: 7.487 (1.061 - 1.004) * 131 Apparent attenuation: 93.4 (1.061 - 1.004) / (1.061 - 1) * 100 Mini Mash GU/Gal: 11.9 (estimate high by 2.7 GU) 17 GU * 3.5 / 5 Malt GU/Gal: 49.1 (estimate low by 1.6 GU) 61 GU - 11.9 GU Wort SG (Wg): ? OG GU * (1st F Vol) Gal / (Average Wort Vol) Gal = GU Cg: ? 1 + ((Wg - 1.050) / 0.2) IBU: ? 7,489 / ((1st F Vol) Gal * Cg) * ( (W1 oz * A1 AA * U1) + (W2 oz * A2 AA * U2) + (Wn oz * An AA * Un)) BU:GU Ratio: ? IBU / OG GU Brewing Notes: - used tap water - fermenters: plastic primary, 5 Gal corney keg for secondary Notes: - Recipe from: Clone Brews: Homebrew Recipes for 150 Commercial Beers Tess Szamatulski, Mark Szamatulski Storey Publishing, 1998 p 57 - Recipe modified while at the beer store to accomodate for available ingredients. - Dark Belgian Candi Syrup Bottle Notes: - Importer: www.darkcandi.com - Color: 150 SRM - Usage: 1/4 Cup = 1.010 per gal. - Contents: Pure Beet Sugar - Sugar profile (Siebel) - Fructose: 16.34% - Sucrose: 29.84% - Glucose: 18.10% - Carbohydrates: 64.28% - Candi Syrup is a by-product of the candi sugar making process. White beet sugar is boiled, concentrated, and then cooled. While cooling, rock sugar is formed and removed. What's left over is the syrup. Candi syrup has a more intense flavor and deeper color than rock candi sugar. - While transfering the beer from the primary to the secondary I opened the valve all the way to let it transfer quickly. This ended up plugging up the spout so that when the transfer was almost done no more beer would transfer. I ended up only transfering about four gallons. :( - Beer is much too bitter. There may be some sour mixed in as well. Very disapointing. Probably too much curacao bitter orange peel. -------------------------------------------------------------------------------