Port Barrel Aged Belgian Brown Ale
Belgian Specialty Ale

Type: Extract

 Date: 5/5/2007

Batch Size: 5.00 gal

 Brewer:
Boil Size: 5.72 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: -
Taste Notes:

Ingredients

Amount Item Type % or IBU
6.60 lb Light Malt Extract (3.0 SRM) Extract 68.8 %
1.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 15.6 %
1.50 oz Goldings, East Kent [5.00%] (60 min) Hops 25.7 IBU
0.50 oz Saaz [4.00%] (20 min) Hops 4.2 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc  
4.00 oz Oak Chips (Secondary 90.0 days) Misc  
4.00 cup Port (Boil 5.0 min) Misc  
10.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc  
1.00 lb Candi Sugar, Dark (275.0 SRM) Sugar 10.4 %
0.50 lb Molasses (80.0 SRM) Sugar 5.2 %
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale  
1 Pkgs Lactobacillus Delbrueckii (Wyeast Labs #4335) [Add to Secondary] Yeast-Ale  

Beer Profile

Est Original Gravity: 1.058 SG

 Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.004 SG
Estimated Alcohol by Vol: 5.7 % Actual Alcohol by Vol: 7.0 %
Bitterness: 29.8 IBU Calories: 253 cal/pint
Est Color: 26.8 SRM Color:

Color

Mash Profile
Mash Name: None Total Grain Weight: 10.00 lb
Sparge Water: - Grain Temperature: -
Sparge Temperature: - TunTemperature: -
Adjust Temp for Equipment: FALSE Mash PH: -
 
Mash Notes: -

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes
Taken from Extreme Brewing by Sam Calagione

Begin by soaking 1/4 lb of medium toast oak chips in port. I used a Fonseca 10 year tawny.