Intended Recipe, inspired by, but much different from Orval from Clonebrews --------------- (6 gallons, extract with grains) TODO: calculate intended OG and FG, or expected efficiency expected stats: OG = 1.XXXX, FG = 1.XXXX, IBUs = XX, SRM = XX, X.X% abv Ingredients 10.0 lb Belgian Pale Malt 2.0 lb Belgian Vienna 1.0 lb Belgian cara-vienne 1.0 lb German Munich 1.0 lb candy sugar 1.0 lb corn sugar (much cheaper than candy sugar) 1.0 oz Styrian goldings (pellets) for 60 mins (4% alpha) 0.625 oz Styrian goldings (pellets) for 30 mins (4% alpha) 0.5 oz Saaz (leaf) for 5 mins (4% alpha) 1 tsp yeast nutrient (15 mins) 1 tsp Irish moss (15 mins) 1 oz dried, ground corriander (15 mins) (pitch this from a starter) Wyeast 1214 (Belgian Abbey Ale, the Chimay strain) suggestions for next time: -------------------------- - smack the yeast earlier - use less sugar (leave out the corn sugar) in the mash - use a bit thinner mash for better extract - use a bit less corriander, as it's very dominating in the taste when bottled 3/17/06: yeast fiasco --------------------------- - smacked yeast, but didn't do ANYTHING in 8 or 9 hours (wheats had been about 3) - pitched into a starter around 11pm, and nothing happened until 3 pm THE NEXT DAY 3/18/06: brew ------------ - prepare to mash - put 3.5 gallons of water on the stove - crush grains - set out sparge setup - mash in - combine crushed grains with 3.5 gallons of 168F water in the mash tun (thermometer said 148F at beginning, but at end of mash was 152F, so apparently it takes a while to get up to temp) - set timer for 45 mins - fill a 4 gallon pot plus a 2 gallon pot with filtered water and heat on stove (next time fill smaller pot first, so can have at least some water to raise mash temp) - fill carboy and bleach bucket: hydrometer, test jar, wine thief, 5' transfer tube, siphon starter, aeration tubes, funnel, carboy cap, blowoff tube/air lock - set out brewpot additions: hops, adjuncts, irish moss, yeast nutrient - at end of 45 mins, stove water wasn't hot enough, so set timer for anothe 15 - mash out - raise mash temp with 1 gallon at 190F - begin runoff, recirculating for about 7 mins (1 gallon) - sparge with nearly 6 gallons, and collect just about 7 gallons total, at top of top rivets - water temp around 170, and put thermal thingy on sparge bucket - keep lid on brewpot during runoff. final temp in ~140F in brewpot; ~165 in mash - boil - use King Kooker - took about 30 mins to come to a boil from 110F (runoff took a long time and brewpot got cold) - total boil of 60 mins - bittering hops addition - 1 oz Styrian Goldings 4% alpha (60 mins) - add kettle sugars - set timer for 30 mins - flavor hops addition - .625 oz Styrian Goldings 4% alpha (30 mins) - set timer for 15 mins - aroma hops - 1 oz corriander, 1 tsp Irish moss and 1 tsp yeast nutrient (15 mins) - set timer for 10 mins - put wort chiller in kettle - .5 oz Saaz 4% alpha (ONLY 5 mins, not the full 15 it says below) - set timer for 5 mins - boil water with chore boy and copper wire (siphoning), and aeration stone - chill wort and whirlpool - turn off burner and bring wort inside - put spoon in pot to sanitize while chilling - chill wort to ~70F (about 20 mins) - whirlpool for a couple minutes, then let settle for 10 mins (maybe should do both longer) - while settling, rinse carboy - transfer to carboy - rinse siphon starter and tube and chore boy and copper wire, and transfer to carboy - while siphoning, rinse test jar, hydrometer, and wine thief - gravity check and aeration - take gravity sample in test jar (measured at 1.069 later) - rinse aeration equipment and begin aeration - aerate (w/o HEPA filter) for 10 mins...lots of foam - set timer for 10 mins - arrange final resting place for beer, and fill gallon jug 1/2 full of bleach water - pitch yeast and finish - rinse funnel, quickly dunk scissors in bleach, then rinse - pitch yeast - rinse and attach carboy cap, move to final resting place, then attach blowoff tube/air lock 3/26/06: rack ------------- - SG 1.010!!!!! MUCH lower than expected, so maybe shouldn't use 2lb of sugar (1lb enough) 4/7/06: bottle -------------- - didn't take gravity reading, as I'm sure it hasn't changed much; almost no activity in secondary (even from the start). - bottled into 28 22oz-ers, using 2 coopers carbonation drops per bottle. - quite estery, obviously from yeast, and apartment temps approaching 78F at times. - tasted lots of corriander in a sample, but should mellow out with time (sources say 1-2 months). - sanitation left something to be desired; I thought the dishwasher would get a lot hotter than it did, and it even had lots of soap remaining from previous washes, so I had to rinse using the bottle washer... - probably should drink these within a couple months, and should probably keep refrigerated after carbonation has a chance to build up (~2 weeks). - will try one bottle every other week starting after 2 weeks. Distribution: 28 total bottles; bottled 4/7/06 ------------ - 4/15/06: 1 -- Sixpoint - 4/16/06: 1 -- Berger's birthday - carbonation not there after only 9 days in bottle. Also sweet from not-yet-fermented priming sugar.