In salute to La Chouffe's Houblon Chouffe.
Combo double session brewed with Aaron Bush from RHBC. Two batches of the same recipe with two different yeasts - my batch with Wyeast Belgian Ardennes and Aaron's with White Labs Abbey Ale.
Added a very small bit of organic olive oil to facilitate oxygenation of the wort - was bubbling madly within twelve hours of pitching from the starter (June 27, 2010)
Made a syrup with 4.5 pounds of table sugar and about a couple quarts or so of water. Chilled and added to fermenter after two days in primary (June 28, 2010).
|12.00 pounds||German Pilsen Malt (2-Row)||50%|
|12.00 pounds||American Pale Malt (2-Row)||50%|
|24.00 pounds||Total Grain Weight||100%|
|4.50 pounds||Sucrose (Table Sugar)|
|10 grams||Gypsum (Calcium Sulfate)||60 minutes|
|2.00 ounces||Centennial||60 min||11.5%|
|1.00 ounces||Centennial||20 min||11.5%|
|2.50 ounces||Saaz||7 min||5.5%|
|1.50 ounces||Amarillo||0 min||8.2%|
|7.00 ounces||Total Hop Weight|
|Belgian Ardennes||Wyeast||3522||3000 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
Single infusion at 154° F.
Optionally, add minerals, salts to harden the brewing water (a Beer Advocate article mentions "Burtonizing" the water).
|Str Water Amt:||8|
|Str Water Temp:|
|Sp Water Amt:||10.5|
|Sp Water Temp:|