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Home » Recipes » 2003 - 30th Anniversary Taste Off - Winner: Hashiell 10
2003 - 30th Anniversary Taste Off - Winner: Hashiell 10
Style:    18.5 - Belgian-Style Strong Dark Ale
Brewed by:    MB Raines-Casselman, Steve Casselman, June Jordan, Jim Moorman
Brewed at:    MB & Steve's House
Batch Size:    22.0 Gallons
Boil Time:    150 Minutes
Actual OG:    1.098
Est. IBU:    48.2 IBUs
Est. Color:    20.6 SRM
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Pilsner Malt Belgian 42.0 lbs 64.6%
Honey Malt Gambrinus 10.0 lbs 15.4%
Acidulated Malt Weyermann 2.5 lbs 3.8%
Crystal 50L Malt Weyermann 2.0 lbs 3.1%
CaraMunich Malt Weyermann 1.5 lbs 2.3%
Carafa II Weyermann 1.0 lbs 1.5%
Candi Sugar (Light) 3.0 lbs 4.6%
Inverted Baker's Sugar (See notes) 3.0 lbs 4.6%
Hops
Name Form Alpha Amount Time
Styrian Goldings Pellet 4.4% 2.5 oz 60
Perle Pellet 7.6% 3.0 60
Saaz Pellet 4.1% 3.0 15
Styrian Goldings Pellet 4.4% 3.0 15
Yeast
Man. Code Name Type Amount (Starter)
MB & BJ's Jennifer Slurry
(Mix of Dekonick, Dupont, Chimay strains)
Ale 0.5G feed into Washed Slurry
Mash Schedule
Step Rest Temp Rest Time Heat Water
Mash in 135 F 30 minutes Infusion 20G. @ 146F
Sugar Rest 157 F 60 minutes Decoction 1/3 pull, boil 10-15
Mash out 165 F 10 minutes Decoction 5 gallon pull
Extras
5 Whirlfloc Tablets (20 minutes)
1 tsp. Yeast Nutrient (15 mins)
Notes
From MB's Notes
1 Gallon of wort was caramelized with the invert sugar down to a syrup
Added during the last 15 minutes of the boil.
Beer was fermented in three 10 gallon kegs.
Yeast was pitched at 64F.
Wort was oxygenated for 2-3 minutes at pitching, 2-3 minutes at 12 hours and 2-3 minute at 24 hours.
Was at 1.030 after 2 weeks fermentation at 64-68F.
Bottled after 2 months at a final gravity of 1.015 and abv of 10.99%
How to invert sugar
Heat water to near boiling to dissolve sugar.
Add a pinch of citric acid to lower pH to 3.5-5.5.
Cool sugar solution to 130-140oF.
Add 1.0-1.5 ml invertase/lb sugar.
Incubate 120-140 oF at pH 3.5-5.5. for 1-2 hrs.
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