Trappist Style Loud Mouth Soup |
Type: Partial Mash | Date: 10/17/2004 |
Batch Size: 5.00 gal | Brewer: Mike Coccia |
| Boil Size: 5.72 gal | Asst Brewer: Saucke |
| Boil Time: 60 min | Equipment: My Equipment |
| Taste Rating(out of 50): 35.0 | Brewhouse Efficiency: 75.00 |
Taste Notes: 10/24/04 So far, so good. Lot's O malt, great aroma.
12/11/04 Little hoppy for the style, and a bit too dark, but other than that, it's a hell of a beer! |
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Ingredients |
| Amount | Item | Type | % or IBU |
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| 5.00 lb | Amber Liquid Extract (12.5 SRM) | Extract | 45.45 % | | 4.00 lb | Dark Liquid Extract (17.5 SRM) | Extract | 36.36 % | | 0.50 lb | Chocolate Malt (350.0 SRM) | Grain | 4.55 % | | 0.50 lb | Smoked Malt (9.0 SRM) | Grain | 4.55 % | | 1.75 oz | Hallertauer [4.80 %] (60 min) | Hops | 24.8 IBU | | 1.75 oz | Hallertauer [4.80 %] (10 min) | Hops | 9.0 IBU | | 1.00 lb | Candi Sugar, Dark (275.0 SRM) | Sugar | 9.09 % | | 1 Pkgs | Chimay Culture (Coccia Labs) [Cultured] | Yeast-Ale | |
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Beer Profile |
Est Original Gravity: 1.077 SG | Measured Original Gravity: 1.080 SG |
| Est Final Gravity: 1.022 SG | Measured Final Gravity: 1.010 SG |
| Estimated Alcohol by Vol: 7.17 % | Actual Alcohol by Vol: 9.16 % |
| Bitterness: 33.8 IBU | Calories: 362 cal/pint |
| Est Color: 39.2 SRM | Color: |
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Mash Profile |
| Mash Name: Single Infusion, Full Body, Batch Sparge | Total Grain Weight: 1.00 lb |
| Sparge Water: 5.53 gal | Grain Temperature: 72.0 F |
| Sparge Temperature: 168.0 F | TunTemperature: 72.0 F |
| Adjust Temp for Equipment: FALSE | Mash PH: 5.4 PH |
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Single Infusion, Full Body, Batch Sparge| Step Time | Name | Description | Step Temp |
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| 45 min | Mash In | Add 1.25 qt of water at 170.5 F | 158.0 F | |
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| Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). |
Carbonation and Storage |
| Carbonation Type: Dried Malt Extract | Volumes of CO2: 2.4 |
| Pressure/Weight: 5.3 oz | Carbonation Used: 8oz |
| Keg/Bottling Temperature: 60.0 F | Age for: 28.0 days |
| Storage Temperature: 52.0 F | |
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Notes |
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