Specialty Wood-Aged Beer
BJCP 2015 – 33B

Statistics

Fermentables

Amount Fermentable %
1.00 pounds Candi Syrup, D-45 3.1%
1.00 pounds Candi Syrup, D-90 3.1%
0.50 pounds Candi Syrup, D-180 1.5%
0.50 pounds Candi Syrup, D-240 1.5%
24.00 pounds Belgian Plisen Malt 73.4%
2.12 pounds German CaraMunich Malt I 6.5%
1.00 pounds Belgian Biscuit Malt 3.1%
0.69 pounds Belgian Aromatic Malt 2.1%
0.50 pounds Belgian Special B Malt 1.5%
0.37 pounds American Chocolate Malt 1.1%
1.00 pounds Sugar, Table (Sucrose) 3.1%
32.68 pounds Total Fermentable Weight 100%

Hops

Amount Hop Time Use Form AA
1.85 ouncesMagnum90 minutesBoilPellets12.8%
3.00 ouncesHallertauer Mittelfrueh15 minutesBoilLeaf3.0%
4.85 ounces Total Hop Weight

Non-Fermentables

Amount Non-Fermentable Type Use Time
10 mlLactic AcidWater AgentMash60 minutes

Yeasts

Name Lab/Manufacturer Product ID Form
Trappist High GravityWyeast3787Liquid

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Infusion Mash, Extra Light Bodied Beer, No Mash Out

Mash Steps

# Name Time Temp.
1Mash InInfusion90 minutes147° F

Fermentation and Aging

Primary:
2 days @ 66° F
Secondary:
10 days @ 72° F
Age:
90 days @ 68° F

General Info

5 gallons will be aged in a Stranahan's Bourbon barrel.

Special Procedures

Add syrups as high krausen. OG reading includes syrups.