Made 2.5 lbs of amber candi sugar by following the procedure here.
This is the first brew cooled with the new Therminator and fermented in a Sanke keg using the conversion kit I purchased from Brewer's Hardware.
Early tastes resonate dark fruits, raisins, and a smooth character with a slight alcohol twinge. Some in my BJCP study group commented that it was very close to the the Westmalle version we were sampling that evening. Time will tell, but I have high hopes for this one (April 14, 2010).
Finished product turned out a bit on the sweet side. A good beer; drinkable, but a little cloying.
This style alludes me: I can't seem to get the right balance of dark fruit esters, fermentation complexity, and attenuation.
For next time:
Took the last remaining 3.5 gallons, combined it with about 1.5 gallons of brown porter, added an oak stave, and pitched some Roeselare blend into it. Sour it, baby (January 17, 2011).
Kegged the sour goodness and I must say I really like it. Not too sour. Oak and bourbon in the nose crash cooling and carbonating in the keg now (August 10, 2011).
|18.00 pounds||German Pilsen Malt (2-Row)||78.3%|
|1.00 pounds||German CaraMunich Malt I||4.3%|
|1.00 pounds||Belgian Special B Malt||4.3%|
|2.00 pounds||German Dark Munich Malt||8.7%|
|1.00 pounds||Belgian Aromatic Malt||4.3%|
|23.00 pounds||Total Grain Weight||100%|
|2.50 pounds||Candi Sugar, Amber|
|2.75 ounces||Golding||60 min||4.4%|
|2.75 ounces||Total Hop Weight|
|Roselare Belgian Blend||Wyeast||3763||2000 ml|
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash profile for most well-modified malts.
|1||Mash In||60 min.||154°F||
Add 100% of mash water at 166° F / 74° C
|Strike Water Amount:||7.6|
|Strike Water Temperature:|
|Sparge Water Amount:||8.2|
|Sparge Water Temperature:|
|OG:||1.070 / 17.1° P|
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