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Author Topic: Val D'Or  (Read 1678 times)

Offline jamie_savoie

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Val D'Or
« on: August 19, 2013, 09:33:45 AM »
Based this one from the brewing classic style but subbed some pils for some abbey malt and also had to change the hops a little since I was sure I had some hersbrucker in the frezzer and it was not the case, lesson learned to check inventory before brewing! 

Recipe: 45 - Val D'Or
Style: Belgian Pale Ale

Recipe Specifications
--------------------
Batch Size (Gal): 12.00
Total Grain (Lbs): 23.00
Estimated OG: 1.056
Anticipated SRM: 13.2
Anticipated IBU: 37.6 IBUs
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes

Grain
------
60.9% (14 lbs) - Pilsner
15.2% (3.50 lbs) - Abbey Malt
15.2% (3.50 lbs) - Caramunich II
8.7% (2 lbs) -  Sugar (added when krausen drop)

Hops
------
1.00 oz Willamette (Pellet, 5.50% AA) @ FWH
2.65 oz Styrian Goldings (Pellet, 5.40% AA) @ 60 min
2.00 oz Styrian Goldings (Pellet, 5.40% AA) @ 15 min
2.00 oz Styrian Goldings (Pellet, 5.40% AA) @ 0 min
4.00 oz Styrian Goldings (Pellet, 5.40% AA) @ dry hop (7 days)

Extras
--------
Whirlfloc @ 15 min

Yeast
------
WLP510 - Bastogne Belgian Ale Yeast
Brettanomyces Bruxellensis (Orval)

Mash Schedule
--------------
Sacch Rest - 60 min @ 152F