Frost Recipe

Recipe Info

Recipe Image

Frost

by on
All Grain
6.25 Gallon(s)
6.5 Gallon(s)
15 min
69%
Vidal Ice Wine Syrup Toasted Palo Santo Funky Saison

Fermentables

68% - 2-Row - US
8.0001
37
1
Mash
17% - Munich Dark - DE
2
37
15
Mash
8% - Spelt Flakes
1
32
2
Mash
4% - Kasha
0.5
32
2
Mash
3% - Vidal Ice Grape Syrup
0.35
45
10
Mash

Hops

Herkules
0.65
Pellet
Boil
15 min(s)
17.7
17.7
Saaz
1
Pellet
FlameOut
0 min(s)
3.8
0.0

Yeast

WLP670 WhiteLabs American Farmhouse
90%
Escarpment Labs Voss Kveik Yeast
90%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Jan 26/19, 10am: 3.5ml phosphoric and 2.5g each CaCl2 CaSO4 to 16L strike
2.
Target 65.6C mash temp, hit 66C. 30 minute mash rest.
3.
2.92 L/Kg water to grist ratio
4.
Stir mash every 10 minutes
5.
Added 2ml phosphoric to 18L sparge water
6.
2.5g each CaCl2 CaSO4 to BK
7.
10 minute batch sparge, stirred halfway.
8.
Added 0.5oz Herkules midway through FO
9.
250ml semi-thick slurry. Forgot yeast nutrient.
10.
No whirlfloc
11.
Jan 26/19, 215pm: Into FC set to 22.5C
12.
Jan 27/19 1030pm: Added 1/8tsp (.63ml) Amylo 300 to krausen)
13.
Jan 31/19 745am: 1.012, 73% Att. Tasting great. Added 200ml Vidal Grape Syrup and 2x Palo Santo cubes soaked in white rum.
14.
Feb 3/19 930am: Added 100ml more Vidal syrup
15.
Feb 17/19 7pm: Took out to bottling table to cold crash.
16.
Feb 23/19 Bottling Day: Added 6.15oz to 5.3 gallons (72.5F) for 2.95 volumes
17.
K1-V1116 yeast at bottling

Tasting Notes (0)

There aren't any tasting notes logged yet

Comments

  • BrewGoblin

    Vidal Grape Syrup + Palo Santo Farmhouse

    2/3/2019 5:34:56 AM

Recipe Facts

Frost
  • 6.25 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 15  min Boil Time
  • 1.048 OG
  • 1.005 FG
  • 17.7 IBU (tinseth) Bitterness
  • 0.37 BG:GU
  • 5.8° SRM Color
  • 69% Efficiency
  • 5.6% ABV Alcohol
  • 155 per 12oz Calories
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