User Tools

Site Tools


recipes:oxydendrum

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:

recipes/oxydendrum.txt · Last modified: 2017/09/11 12:10 (external edit)