This is to replace the "brew that got away" - about 2/3 of the last batch leaked out of the keg onto the kegerator floor.
However, it won't be the same. Because the Bastogne yeast is only available in the summer, I'll be substituting the Duvel yeast from Wyeast.
Fermentation seemed to stall at 1.018. Need to bring it down at least .006 more. Crap! Making a starter from a slurry of WLP001 I had and will pitch it into the carboy if there isn't any movement in a couple of days (December 20, 2009).
Pitched WLP001 slurry at high karausen to help bring down the FG. Carboy was bubbling once every three or four seconds after a few hours (December 22, 2009).
It worked. The key is to pitch the extra yeast when it reaches high karausen (December 27, 2009).
|12.00 pounds||Belgian Plisen Malt||50%|
|12.00 pounds||American Pale Malt (2-Row)||50%|
|24.00 pounds||Total Grain Weight||100%|
|3.00 pounds||Sucrose (Table Sugar)|
|0.50 ounces||Magnum||60 min||15.1%|
|2.00 ounces||Golding||30 min||4.5%|
|1.00 ounces||Golding||1 min||4.5%|
|3.50 ounces||Total Hop Weight|
|Belgian Strong Ale||Wyeast||1388||3000 ml|
Mash profile for most well-modified malts.
|1||Mash In||75 min.||150°F||
Add 100% of mash water at 162° F / 72° C
|Str Water Amt:||8|
|Str Water Temp:|
|Sp Water Amt:||10.6|
|Sp Water Temp:|