Recipe conforms to the Belgian Dark Strong Ale style.
Brewing commences 06/23/2012
06/21/2012 - Put yeast starter on stir plate. I always use Malta Goya as my yeast starter base. Malta always runs around 18% brix which is perfect to get those yeasties acclimated to my higher gravity brews. 06/22/2012 Yeast is propagating perfectly brew day starts in 12 hours.
06/24/2012Had a minor delay so I cold crashed the yeasties overnight. I think I may use this method going forward as the yeast settled out entirely overnight and now I can skim off the gross fermented Malta Goya. Brew day went off with only two problems. First, I found out my thermometer was showing roughly 20 degrees higher than the wort actually was...yea major problem for mashing. So I accidentally had a two step mash. One hour at 135 degrees and one hour at 155. From what I've read this may actually be a good thing as the 135 is just a little below 140 where a perfect beta amylase rest occurs. My mash must have worked well because I ended up with 1.101 as my OG...Second problem was my immersion chiller exploded. Had to resort to the old ice bath method.
06/25/2012 Fermentation kicked off strong within 12 hours of brew it literally blew my airlock off. I'm a permanent fan of stir plate starters... 06/28/2012Day 4 and active fermentation has stopped. Going to let it rest for another couple weeks and then transfer to secondary. Planning on keeping it in secondary for 2 months. 08/15/2012Ok can't wait any longer. Going to bottle this weekend!
|6.0 lb||2-Row Brewers Malt||Briess||Mash||37||1 °L|
|3.0 lb||Sparkling Amber DME||Any||Boil||34||10 °L|
|3.0 lb||DME Gold||Any||Boil||34||5 °L|
|2.0 lb||Aromatic||Castle||Mash||35||19 °L|
|1.0 lb||Belgian Candi Sugar - Clear||Any||Boil||32||0 °L|
|0.5 lb||Belgian Special B||Any||Mash||30||220 °L|
|1.0 oz||Brewers Gold (DE)||60 min||Boil||Pellet||6.8%|
|0.5 oz||Amarillo (US)||60 min||Boil||Pellet||9.3%|
|0.5 oz||Amarillo (US)||5 min||Boil||Pellet||9.3%|
|Belgian Abbey II||Wyeast 1762||75.0%|
|1.0 tsp||Irish Moss||15.0 min||Boil|
|1.0 each||Servomyces Yeast Nutrient||10.0 min||Boil|