Brew Day - Saturday, May 31, 2014

                                                                 BROTHER CHRIS

5 gallons

15 lbs. OIO 2 row
2 lbs. Belgian Candi Sugar ( 45 SRM )
1 lb. Belgian Candi Sugar ( 1 SRM )
1 lb. corn sugar
1 oz. Perle @ 60 min. ( 7.8 AA )
1 oz. Tettnang @ 60 min. ( 4.4 AA )
Wyeast 1762 Belgian Abbey Ale II
2 qts./lb - water/lbs grain ratio
5 g sypsum, 5 g cal chloride, 3 g epsom salts in mash only
7.5 gal mash water
5 gal RO water in sparge with no mineral additions ( I used 4 )

O.G. - 1.070 - 75% ( I wanted around 80% )
F.G. -  1.013
% -      7.5
SRM - 9.2
BU - 34.2

This has a nice deep copper hue to it. The hydrometer sample was kind of low on bitterness, but it was very sweet with 21% sugar. Still fermenting on day 20. I'll let it go as long as it wants.

FTBS

Just a tad sweet. i will delete the belgian simplicity extract next time.