Brew Day, Saturday, September 21, 2013
This is my second Belgium brew.
Brother Chris
28 lbs. GWM
2 lbs. Belgian D-45
2.53 lbs. Corn Sugar
1 lb. Aromatic Malt
5 ozs. Carafa III
100 grams Spalt Select - 60 min.
Wyeast 1762 Abbey Ale II ( stepped up 4.5 L starter )
50/50 RO/Well
O.G. - 1.070 * 82% efficiency *
F.G. - 1.012
% - 7.7
BU - 33.7
SRM -11
Bottled on Monday, Oct. 14, day 23. Took over 4 hours to bottle. I had to work with many different sized bottles. I carbed it to 3 volumes with 163 grams of corn sugar per 5 gallons.
FTBS
The first time I brewed this my efficiency was only 60%. It was supposed to be 1.080, but was 1.060. Now I just decided to make a 1.070 beer and forget about brewing a high gravity one. Maybe in the future, but I will be happy to make a 7-8 % beer and get double the amount. This will be the beginning of my beer celllar.The FG will have to get down to around 12 for a 7-8 % beer. Fermentation temp will have an impact on that. The wort was very sweet because of all that sugar. Fermenting away nicely the next morning. Temp @ 64 F. Ramping up to 68F - 70F by the end of the first week. Today is Oct. 7 and I am preparing to bottle soon. I have almost enough big bottles for 5 gallons and the rest will be in local 341 ml bottles ( Steam Whistle ) which weigh in at 325 grams. Heavier than twist offs which weigh in at 280 grams.
Brother Chris
28 lbs. GWM
2 lbs. Belgian D-45
2.53 lbs. Corn Sugar
1 lb. Aromatic Malt
5 ozs. Carafa III
100 grams Spalt Select - 60 min.
Wyeast 1762 Abbey Ale II ( stepped up 4.5 L starter )
50/50 RO/Well
O.G. - 1.070 * 82% efficiency *
F.G. - 1.012
% - 7.7
BU - 33.7
SRM -11
Bottled on Monday, Oct. 14, day 23. Took over 4 hours to bottle. I had to work with many different sized bottles. I carbed it to 3 volumes with 163 grams of corn sugar per 5 gallons.
FTBS
The first time I brewed this my efficiency was only 60%. It was supposed to be 1.080, but was 1.060. Now I just decided to make a 1.070 beer and forget about brewing a high gravity one. Maybe in the future, but I will be happy to make a 7-8 % beer and get double the amount. This will be the beginning of my beer celllar.The FG will have to get down to around 12 for a 7-8 % beer. Fermentation temp will have an impact on that. The wort was very sweet because of all that sugar. Fermenting away nicely the next morning. Temp @ 64 F. Ramping up to 68F - 70F by the end of the first week. Today is Oct. 7 and I am preparing to bottle soon. I have almost enough big bottles for 5 gallons and the rest will be in local 341 ml bottles ( Steam Whistle ) which weigh in at 325 grams. Heavier than twist offs which weigh in at 280 grams.
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