Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
23.8%
German Carafa III De-Husked MaltWyermann
0.50 lbs|2%
Type
Grain
Origin
Germany
Color
650.0-750.0 SRM
PPG
66.0
Info
<p>De-husked for a less bitter taste. Great for use in Dark beers, Stouts, Altbier, and Bockbier. The unique de-husked barley adds aroma, color and body, with a milder smoother flavor that can be achieved with whole grains.</p>
Belgian Special B Malt
0.75 lbs|3%
Type
Grain
Origin
Belgium
Color
130.0-220.0 SRM
PPG
37.0
Info
Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.
British Chocolate Malt
0.50 lbs|2%
Type
Grain
Origin
United Kingdom
Color
395.0-475.0 SRM
PPG
38.0
Info
Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.
British Pale ChocolateThomas Fawcett and Sons
0.50 lbs|2%
Type
Grain
Origin
United Kingdom
Color
200.0 SRM
PPG
39.0
Info
Used in darker beers such as porters and stouts to add color and richness. It is used in preference to chocolate malt when less color from the grains is desired and a grain with milder flavors is needed.
Flaked Oats
2.00 lbs|7.9%
Color
1.0 SRM
PPG
2.0
Info
Adds body and creamy head. For stouts and oat ales.
7.9%
Sucrose (Table Sugar)
1.00 lbs|4%
PPG
46.0
4%
Hops
1.00 oz
Magnum12.5%
60 min Boil
Non-Fermentables
1 oz.
Coriander SeedSpice
Boil10 min
0.2 oz.
Star AniseSpice
Boil10 min
Yeasts
1 pkg
Canadian/Belgian3864
Wyeast
Equipment ProfileConverted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Batch Size
10.00gal
Boil Volume
12.00gal
Evaporation Rate
9.00%per hour
Hop Utilization
100%
Mash Tun Volume
10.00gal
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
1.00gal
Notes
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out
Mash Steps
Step 1
Mash In75 min
150°F
Fermentation and Aging
14 days
Primary
72°F
70 days
Age
55°F
Water Profile Denver, Colorado
Calcium
31.5
Bicarbonate
104
Sulfate
50.8
Chloride
23.5
Magnesium
8.5
Ideal PH
7.8
General Info
In salute to Unibroue's Chambly Noire.
Procedure
Single infusion mash at 151°F for 60 minutes. 90 minute boil.
