Ingredients
Had a bit of trouble deciding on what to do here. In the end I went with a hunch, and chose the following. This should all give us an OG of 1.088 (assuming a 63% efficient mash).
| Requested | Used |
| 9 lbs. Pilsner malt | " |
| 1 lb. Munich malt | " |
| 2 lbs. Crystal 60oL | " |
| 2oz Tettnang | 2oz Tettnang 3.6% |
| 2oz Hallertau | 2oz Hallertauer 3.2%AA |
| 3 lbs. Belgian Candi Sugar | 2lbs light, 1lb amber |
| Belgian Ale yeast | WLP550 |
February 24, 2008
Strike Temperature: 176°, 3.8 gallons
T=60min
missed mash temp
T=55min
Mash temp=150°
Added 1 quart boiling water.
Mash temp=153°
T=50min
Mash temp=153°
Added 1 quart boiling water.
Mash temp=156°
T=45min
Mash temp=153°
Temp fluctuated until next temp check.
T=40min
Added 1 quart boiling water.
Mash temp=153°
T=35min
Mash temp=153°
Added 1 quart boiling water.
Mash temp=158°
T=30min
Mash temp=155.5°
Stirred, left alone.
T=25min
Mash temp=153°
Added 1 quart boiling water.
Mash temp=155°
T=20min
Mash temp=151.5°
Added 1 quart boiling water.
Mash temp=154.5°
T=15min
Mash temp=153°
Added 1 quart boiling water.
Mash temp=151.5° (Cold spot??!?)
T=10min
Mash temp=153°
Added 1 quart boiling water.
Mash temp=153°
T=5min
Mash temp=153.5°
Added 1 quart boiling water.
Mash temp=153.5°
T=0min
Mash temp=153.5°
Slowly lautered out 2 gallons of wort and recirculated into the mash tun. Repeated four times until our runnings were pretty clear. Then we just lautered straight into the boil pot. We got about five gallons out of that, and then we sparged with another three gallons of water and brought our boil close to 7 gallons.
Brew Method
February 24, 2008As we brought our wort to a boil, we added our three pounds of candi sugar. Ho boy!
T=60min
Added 1oz Tettnang
T=45min
Added 1oz Hallertauer
T=30min
Added 1oz Tettnang
Started the ice bath
T=15min
Added 1oz Hallertauer
Added one teaspoon of irish moss
Inserted the wort chiller for sanitization
T=0min
Turned off the heat, moved our pot next to the ice bath and hooked up the wort chiller. Turned it on, and once the wort was cooled to 100°, we put the pot into the ice bath. Once it then got to 65°, we removed it from the bath, removed the wort chiller, and strained out the hops. We whirlpooled the wort to get sediment to settle conically in the pot, and then racked from the side into the primary fermenter.
Our OG here was between 1.078 and 1.082 (the hydrometer stuck to the sides of the tube, giving us inaccurate results).
Fermentation
February 24, 2008
Had a little explosion out of the yeast vial (weird!) but it's ok, we got most of it into the fermenter. And as a result, it began fermenting nearly immediately. The next morning (Feb 25) it was already bubbling.
March 1, 2008
Holy crap it's still going. The krausen is the largest I've seen on any of our brews. It's about two inches thick. Check it out! Uno Dos
March 8, 2008
Racked to secondary. And ohhhhh it was bubbling right to the moment we removed the carboy cap. It's prolly gonna continue in the secondary quite a bit. See how it goes in a few weeks at bottling day.
Bottling
March 22, 2008
Bottling day wooooooo! As usual, that means first tasting day! And let me just say... o................MG. This beer is delicious. So freaking good. We got 28 bottles plus a full glass to drink. Brilliant!!
Our final gravity reading was 1.014. Given a 1.080 OG, that gives us 8.5%abv. Yum :)
Tasting
April 27, 2008
Had a few of these by now. Very pleased with the results. It's actually quite delicious.
Notes
- One thing we want to try is reducing the candi sugar content and adding some pomegranate juice instead. This should make up for the sweetness of the lost candi sugar, and add a nice tinge of bitterness / sourness that we think will send this beer over the top.
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