====== Oxydendrum ====== **Style:** Sour Mashed Belgian Dark Strong Bentleybrau Brewery's Oxydendrum \\ //To the buried that repose around us//.\\ A Belgian Dark Strong Ale, sour mashed, then aged on a bed of caramelized black cherries and Amontillado-soaked oak cubes. **Etymology** -- Oxydendrum arboreum, sole species of the Oxydendrum genus, commonly called the Sourwood tree, whose leaves very closely resemble the leaves of Prunus serotina, the black cherry tree. ===== All-Grain BIAB ===== **Brewed:** \\ **Target OG:** \\ **Strike hit:** \\ **OG:** \\ **FG:** \\ **ABV:** \\ **BrewTarget Recipe:** Oxydendrum - Belgian Dark Strong Ale ================================================================================ Batch Size: 5.500 gal Boil Size: 7.900 gal Boil Time: 1.500 hr Efficiency: 70%% OG: 1.094 FG: 1.023 ABV: 9.3%% Bitterness: 28.5 IBUs (Tinseth) Color: 22 SRM (Mosher) Fermentables ================================================================================ Name Type Amount Mashed Late Yield Color Pilsner (2 Row) Bel Grain 12.500 lb Yes No 79%% 2 L Special B Malt Grain 12.000 oz Yes No 65%% 180 L Caramunich Malt Grain 4.000 oz Yes No 72%% 56 L Caravienne Malt Grain 4.000 oz Yes No 74%% 22 L Aromatic Malt Grain 8.000 oz Yes No 78%% 26 L Wheat, Flaked Grain 8.000 oz Yes No 77%% 2 L Turbinado Sugar 2.000 lb No Yes 96%% 40 L CaraAroma Grain 5.000 oz Yes No 75%% 130 L Vienna Malt Grain 2.750 lb Yes No 78%% 4 L Total grain: 19.812 lb Hops ================================================================================ Name Alpha Amount Use Time Form IBU Galena 12.0%% 0.500 oz Boil 1.333 hr Pellet 16.5 Galena 12.0%% 0.500 oz Boil 30.000 min Pellet 12.0 Misc ================================================================================ Name Type Use Amount Time Cherry Flavor Primary 2.000 lb 0.000 s Oak Cubes Flavor Primary 1.000 oz 0.000 s Whirlfloc Fining Boil 1.000 tsp 0.000 s Yeast Nutrient Other Primary 1.000 tsp 0.000 s Yeast ================================================================================ Name Type Form Amount Stage Wyeast - Belgian Strong Ale Ale Liquid 2.113 qt Primary Mash ================================================================================ Name Type Amount Temp Target Time Protein rest Infusion 10.385 gal 135.975 F 131.000 F 15.000 min Amylase Rest Infusion 0.000 tsp 156.000 F 150.000 F 1.500 hr Sour mash Temperature 1.000 gal 115 F 115 F 1.000 day **Brewday Notes:** \\ **Tasting Notes:** \\