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Izzy-Claus

Sun, 03/29/2015 - 15:21 — The Izzy
This was "Brew with a Falcon - Azusa" on March 22 2015 at my place. The recipe is my interpretation of Samichlaus Classic Bier and the Falconclaws. Must use the Zurich yeast (available through white labs every fall) to ferment this big of a beer. It is a lager that needs time, lots of yeast, cool fermentation and patience is a must!
Brewed By: 
Izzy and the BWAF Crew (David Sherfey, Kale Bittner and Eric Mendoza)
Brew Date: 
03/22/2015
Brew Type: 
All-Grain
Beer Styles: 
Experimental and Specialty Beer, Other
Classic Style: 
Doppelbock
Recipe Category: 
Alternative Barleywine Series
Personal Brew
Wacky
Work in Progress
Batch Size: 
12.0 gallons
Boil Time: 
3 minutes
Original Gravity: 
1.115 O.G.
Final Gravity: 
1.028 F.G.
ABV: 
11.4% ABV
IBUs: 
29.0 IBUs
SRM: 
19.0 SRM
Malt/Grain/Sugar/Extract: 

40.0 lb (76.9%) Cargill IdaPils
4.0 lb (7.7%) Vienna Malt
3.0 lb (5.8%) Munich Malt
2.0 lb (3.8%) German Dark Crystal

1.0 lb (1.9%) Belgian Candi Syrup D1
2.0 lb (3.8%) Belgian Candi Syrup D2

 

Mashing Instructions: 

Mash In - Liquor: 15.31 gal; Strike: 168.98 °F; Target: 155.8 °F
Rest - Rest: 60 m; Final: 153 °F

Recirculate - 20mins
Fly Sparge - Sparge Temperature: 169 °F; Runoff: 18.6 gal

Hops: 

1.0 oz (33.3%) Magnum (14.5%) - added during boil, boiled 75 m

2.0 oz (66.7%) Hallertau (4.5%) - added during boil, boiled 10 m

Extra Ingredients: 

1.0 tsp Irish Moss - added during boil, boiled 15 m

1.5 tsp Yeast Nutrient (Super Food Plus) - added during boil, boiled 15 m

Yeast: 

3.0 ea vials - White Labs WLP885 Zurich Lager

Grown up over 60 hours to 3L starter

Special Instructions / Notes: 

1.0 tsp Yeast Nutrient (Super Food Plus) - added during Fermentation everyday for 3 days.

 

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