ZZ Hops-Big Bad Barrel Project-Consecration

an All Grain Belgian Specialty Ale by Dallas

Fermentables

Amount Fermentable Maltster Use PPG Color
11.0 lb
2-Row (US)
Any Mash 37 1 °L
1.0 lb
Dextrose (Corn Sugar)
Any Boil 46 0 °L
1.0 lb
Belgian Candi Syrup - Dark
Any Boil 32 80 °L
0.5 lb
Acidulated Malt (DE)
Any Mash 27 3 °L
0.25 lb
Special B (BE)
Any Mash 34 115 °L
0.25 lb
De-Husked Caraf II (DE)
Any Mash 32 418 °L

Hops

Amount Hop Time Use Form AA
0.5 oz Sterling (US) 90 min Boil Pellet 7.5%
1.0 oz Sterling (US) 30 min Boil Pellet 7.5%
1.0 oz Styrian Golding (SI) 1 min Boil Pellet 5.2%

Yeasts

Name Lab/Product Attenuation
Abbey Ale Yeast White Labs WLP530 77.5%

Mash steps

Step Heat Source Target Temp Time
Saccharification Rest Infusion 158.0 °F 60 min

Stats

Batch & Boil

  • Batch Size 5.5 gal
  • Boil Time 60 min

Properties

  • OG 1.074
  • FG 1.017
  • IBU 26
  • ABV 7.5%
  • Color
    19 SRM
  • Balance Sweet

Notes

Add Zante Currents in secondary and age on the currents for 6-8 weeks, or until done. 2 pounds of currents for every 5 gallons of beer. Secondary in barrel with Roeselare culture.

Toad small