Ingredients
| 9.375lbs. Dried Malt Extract |
| 4lbs. Crystal 20 Malt |
| 2lbs. Munich Malt |
| 3lbs. Belgian Candi Sugar |
| 4oz Fuggles (4.2%AA) |
| 2oz Kent Goldings (4.9%AA) |
| WLP550 Belgian Ale Liquid Yeast |
Brew Method
July 23, 2011
We steeped the munich and crystal in muslin bags while the water heated, and removed them after about a half hour (still not boiling). In all, it took an hour to get to boil. Hrm. Maybe next time we try the BIG burner. :)
T=60min
Added 2oz Fuggles (4.2%AA)
Added 3.375lbs DME
T=45min
Added 2oz Kent Goldings (4.9%AA)
T=30min
Added 1oz Fuggles (4.2%AA)
T=15min
Added 1oz Fuggles (4.2% AA)
Added 2 tspn Irish Moss
Added 6lbs DME
Added 3lbs Belgian Candi Sugar
T=0min
Heat's off, chiller's hooked up, wooooosh. Sadly, it appears we got merely 7 gallons of wort. We began with 11 gallons of water, which leads me to believe we lost more due to saturating the steeped grains as well as a gallon to water-steam conversion. It just strikes me as odd, because we hit our target OG of 1.066.
This leads me to conclude that we got no conversion of starches from the steeped grains, and the candi sugar could not have contributed much in the way of gravity points at all. I'm talking like, 13ppppg.
Regardless, the beer's off fermenting in the basement. Hooray beer!
Fermentation
July 23, 2011
In the fermenters
June, 2014
Never quite got around to doing anything with these. They reeked of apple cider when we eventually cracked them. Down the drain :(
Bottling
Notes
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