1 reply to this topic

[Daryl]

Awhile back I posted a topic on another board about a beer my wife and I had on our honey moon at the Denver Chop house. Mr. Marley, the brewer, posted a reply with his recipe. I have scaled it down and think I am pretty close. I am not sure when to add the table sugar. I haven't brewed anything that called for a table sugar addition before. Any advice would be helpful. Here is the link to the other topic I posted. https://www.brewboar...p;hl=chop houseHere is what I came up with:Recipe Specifics----------------Batch Size (Gal): 5.00 Wort Size (Gal): 5.00Total Grain (Lbs): 8.00Anticipated OG: 1.044 Plato: 10.90Anticipated SRM: 6.2Anticipated IBU: 19.5Brewhouse Efficiency: 75 %Wort Boil Time: 60 MinutesPre-Boil Amounts----------------Evaporation Rate: 15.00 Percent Per HourPre-Boil Wort Size: 5.88 GalPre-Boil Gravity: 1.037 SG 9.31 PlatoGrain/Extract/Sugar % Amount Name Origin Potential SRM----------------------------------------------------------------------------- 2.3 0.19 lbs. Cane Sugar Generic 1.046 0 93.7 7.50 lbs. Pale Malt(2-row) America 1.036 2 2.3 0.19 lbs. Crystal 60L America 1.034 60 1.6 0.13 lbs. Special B Malt Belgian 1.030 120Potential represented as SG per pound per gallon.Hops Amount Name Form Alpha IBU Boil Time----------------------------------------------------------------------------- 0.20 oz. Nugget Pellet 13.00 12.8 60 min. 0.25 oz. Saazer Pellet 4.30 5.3 60 min. 0.25 oz. Saazer Pellet 4.30 1.4 15 min.Extras Amount Name Type Time-------------------------------------------------------------------------- 0.00 Tsp Irish Moss Fining 30 Min.(boil) 0.00 Tsp Super Ferment Other 15 Min.(boil) Yeast-----White Labs WLP500 Trappist Ale

[EWW]

with that small of an amount of sugar just add it sometime in the last 5-15 minutes of the boil.