Good Morning Overmountain Brewers!
Alex sent a message and said the beer is all done fermenting and crashed
out.
It will be transferred over to be aged on peaches.
Then, after it ages a bit, we will be scheduling some monthly tastings to
check flavor.
Alex said the base beer is already very tasty, so imagine how adding the
peaches is going to make this yum yum!
Stay tuned for the tasting dates and enjoy the weekend with a cold homebrew
in hand!
Donna
On Wed, Jun 21, 2017 at 9:53 PM, Wild Child <wildchild75@xxxxxxxxx> wrote:
Hello Overmountain Brewers,
I just heard back from Alex today and he is planning to have all
ingredients available for us to brew our collaboration brew on July 8, 2017.
Mark your calendars and for those that are interested in the finalized
recipe, this is what we are looking at:
Recipe: OMB/Wolf Hills Belgian Blond
Brewer: Alex/OMB
Asst Brewer:
Style: Belgian Blond Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 140.54 gal
Post Boil Volume: 138.54 gal
Batch Size (fermenter): 132.00 gal
Bottling Volume: 131.25 gal
Estimated OG: 1.054 SG
Estimated Color: 4.0 SRM
Estimated IBU: 18.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.5 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type
# %/IBU
250 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain
1 92.6 %
10 lbs MFB Aromatic Malt (4.0 SRM) Grain
2 3.7 %
10 lbs Wheat Malt, Ger (2.0 SRM) Grain
3 3.7 %
6.0 oz Hallertau Magnum [14.00 %] - Boil 60.0 m Hop
4 15.5 IBUs
2 lbs Hallertauer [4.80 %] - Steep/Whirlpool Hop
5 2.6 IBUs
1.0 pkg Trappist Ale (White Labs #WLP500) [35.49 Yeast
6 -
126.00 lb Peach Puree (Secondary 7.0 days) Flavor
7 -
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 270 lbs
----------------------------
Name Description Step Temperat Step
Time
Mash In Add 341.50 qt of water at 161.6 F 150.0 F 75 min
Sparge: Fly sparge with 88.57 gal water at 168.0 F
