
DRUNKEN DRAGON
BREWING COMPANY
Pepperpot Weizenwine
STYLE:
Specialty, Experimental, Historical
ABV:
12.71
%
OG:
1.123
FG:
1.028
IBU:
30.7
All ABV and OGs approximate
Malt |
Amount |
Units |
Belgian Pale Ale |
14 |
lb |
Demerara / turbinado |
2 |
lb |
Rice Hulls |
2 |
lb |
Rye Malt |
3 |
lb |
Wheat Malt |
6 |
lb |
Hop |
Form |
Amount |
Units |
Add | Minutes |
E. Kent Goldngs |
Pellet |
2 |
oz |
Boil |
60 |
E. Kent Goldngs |
Pellet |
.5 |
oz |
Boil |
15 |
E. Kent Goldngs |
Pellet |
.5 |
oz |
Boil |
0 |
| Wyeast 1214 Abbey Ale |
Ingredient |
Amount |
Units |
Comments |
Step Type |
Temp |
Method |
Time (min) |
Directions |
|
This experimental beer is a weizen wine fermented with Belgian yeast. Adding to the complexity is peppery EKG hops, peppery rye malt and a touch of black pepper. Water choice: Zephyrhills Mashing is done "doble doble bere" style of ancient time. 1) Half the mash is placed in the cooler. 2) We aim for a 150 mash temperature. 3) The mash is performed with 3.75 gallons of water. Strike temperature is 161F. 4) Drain. Sparge mash with 1.1 gallons of water @ 170F. This should give you 3.75 gallons again. 5) Replace grains in mash with the other half. 6) Heat this wort up to 161F. 7) Mash the 2nd half using the 161F wort. 8) Sparge with 2.375 gallons of water @ 170F. The mash efficiency of this style is uncertain, we want at least a 1.100 wort level at the end. The sugar in the secondary will contribute 21.5 points. Sugar is demerara (raw sugar). This is picked up from The Baker's Catalog. The sugar is added as primary fermentation finishes out, a pound each, for a total of three primary fermentations. Ferment cool @ 62F. Spices: Add 1/2 teaspoon black pepper at flameout. |
Date |
History |
10/22/2006 |
|
12/2/2007 |
|
(C) 2006 Chad Gould