Titletown Titheâ„¢
©Eric Watson
Titletown Brewing Co.
Green Bay, WI
craftbrewfreak@yahoo.com
This recipe produces a very complex, spicy Belgian Strong Ale that if fermented to terminal (2.2 Plato) will reach 11.4% by weight. Please note that this recipe is written with a brewhouse efficiency of 82%. Most homebrewers, if they calculate efficiency correctly, will be aware that they do not reach this level. You will have to increase the mashed ingredients if your efficiency is indeed lower. This is why I provided the percentage of grist figures to make sure that regardless of the adjustment based on your efficiency, the flavor will be maintained.
Batch Size (Gal): 5.00
Total Grain (Lbs): 16.98
OG: 23.53
SRM: 19.60
Anticipated IBU: 26.10
Brewhouse Efficiency: 82 %
Wort Boil Time: 90 Minutes
% # Ingredient Deg. P/Gal SRM
47.5 8.06 lbs. Dingeman’s 2 Row Pale 9.24 2
33.2 5.65 lbs. Dingeman’s Pils 9.24 2
2.7 0.45 lbs. Dingeman's Special B 7.51 147
3.8 0.65 lbs. Dingeman's Biscuit Malt 8.09 23
1.6 0.27 lbs. Dingeman's Cara 45 8.09 45
2.3 0.39 lbs. Dingeman's Cara 8 7.51 8
2.3 0.39 lbs. Dingeman's Aromatic 9.24 19
6.6 1.13 lbs. Candi Sugar (amber) 11.50 75
Amount Ingredient Alpha Boil Time
58.53 g. Whole Czech Saaz* 3.00 80 min.
9.52 g. Chinese Ginger Root Powder** 5 min.
19.03 g. Curacao Bitter Orange Peel 15 min.
9.52 g. Valencia Sweet Orange Peel 15 min.
9.52 g. Coriander Seed, Grind Just Before Use 5 min.
9.52 g. Vietnamese Cinnamon** Whirlpool
Note: The hops and spice weights are expressed in grams for accuracy. Some of these ingredients are quite potent and it only takes a little overage to unbalance the flavor.
* - Spread out on a screen and age at room temperature for 1 week. I know, sounds weird, but this is actually traditional in Belgium!
** Spice Source:
Ginger Powder: http://www.penzeys.com/cgi-bin/penzeys/ ... inger.html
Cinnamon: http://www.penzeys.com/cgi-bin/penzeys/ ... namon.html
Yeast
White Labs WLP530 Abbey Ale, 2,000 Ml Starter (This volume is required if you want to reach this low terminal gravity)
Mash Schedule
Type: Single Step Infusion
Mash pH: 5.3
Water Qts: 1.3 Quarts Per #
Saccharification Rest Temp: 65C/149 F, 60 Minutes
No Mash-out Rest
Vorlauf (recirculate) until runnings are absolutely clear
Continuously Sparge: 75C/167F, 90 Minutes, always keep 1†on top of bed, stop runnings at 2.2 Plato. Top up
with 5.3 pH water to volume, do not over sparge!
Fermentation
Ferment at 23.8C/75F.
When primary reaches 4.2 Plato, rack to carboy with as little sediment as possible.
When secondary reaches 2.05 Plato, rack to carboy with as little sediment as possible.
Cold condition beer as close to 0C/32F as possible for 3 weeks.
Packaging
If kegging, rack and carbonate as you usually do. Try to shoot for a medium carbonation level.
If bottling, make a starter from a quality dry lager yeast packet (Saflager preferred). Once active, add this to the bottling bucket and enough DME or dextrose solution to produce a medium level of carbonation. Condition at room temperature for a minimum of 3 weeks.
This beer tastes very good even when young, but make sure to age some as well. It will keep a long time due to the alcohol content as well as the antimicrobial qualities of the hops, ginger and cinnamon.
Feel free to e-mail me if you have any questions!
Eric Watson
Director of Brewing Operations/Brewmaster
Titletown Brewing Company
