Spice, Herb, or Vegetable Beer
BJCP 2008 – 21A
Batch #:
2017-16
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
August 27, 2017
Tap Date:
December 25, 2017
Statistics
OG:
1.080 19.3° P
FG:
1.000 0° P
Real Extract:
3.5° P
Attenuation:
100% Apparent – 81.9% Real
Color:
27.2SRM
IBU:
32.5
BU/GU:
0.41
ABV:
10.0%
ABW:
8.3%
Calories:
252 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 11.85 pounds | Belgian Plisen Malt | 72.5% |
| 1.50 pounds | Munich II (Weyermann) | 9.2% |
| 0.75 pounds | Special B Malt | 4.6% |
| 0.50 pounds | Wheat Malt, Dark (Weyermann) | 3.1% |
| 0.50 pounds | Vienna Malt | 3.1% |
| 0.25 pounds | Carafa III (Weyermann) | 1.5% |
| 0.50 pounds | Sucrose (Table Sugar) | 3.1% |
| 0.50 pounds | Candi Sugar, Dark | 3.1% |
| 16.35 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.65 ounces | Magnum | 60 minutes | Boil | Pellets | 12.0% | |
| 0.55 ounces | Saaz | 20 minutes | Boil | Leaf | 3.5% | |
| 1.20 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 2 beans | Vanilla Beans | Other | minutes | |
| 1 stick | Cinnamon Stick | Spice | Boil | minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| French Saison | Wyeast | 3711 | Liquid |
Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.55 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Top Up Water:
0.00 gallons
Trub Chiller Loss:
1.00 gallons
Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 75 minutes | 150° F |
Fermentation and Aging
Primary:
14 days @ 67° F
Secondary:
30 days @ 67° F
Age:
60 days @ 65° F
