Initial reading 18.5B
Signs of fermentation at 4 hours, krausen forming at 6.
The refractometer reading went down to 9.8B initially, then appeared to go back up reaching a steady 11B. The flat beer tasted dry enough and had been stable over 5 weeks, so it was bottled. Bottled on 4-3-2012 with 5oz table sugar, 20x22oz and 8x12oz.
(Turns out it did actually finish high. Hydrometer reading at at 1.022, inline with the refractometer readings.)
Color was good, but the flavor was subdued and the attenuation poor. Higher fermentation temps would help with the issues. And seriously, past me, what were you thinking with the pale malt - pils for the win.
The goal here is make something like Rochefort 8 using a Rochefort-like process.
Beer Captured reports 9.2%vol, which agrees with BLAM and bottle labels.
Additional sources report:
All sources agree on WY1762.
Photos of the display case at Rochefort show a light grain (pils?), dark grain (special b or caravienne?), wheat starch, dark solid candy and white granular sugar. Not that the pictures are authoritative.
Some sources report 32 pppg for refined starch, the same as honey.
Dark candi syrup (carmelized fructose only) that has not been separated from the starting sucrose might be a good sub for the dark and clear candy that is normally recommended - as long as the composite color is something like amber rock sugar.
|Enter desired final yield (volume):|
|12.00 pounds||94.1% of grist|
|0.75 pounds||5.9% of grist|
Total Grain Weight (Water Amounts
|100% of grist|
|0.75 pounds||Candi Sugar, Dark|
|0.65 pounds||Corn Starch|
|0.75 pounds||Candi Sugar, Clear|
|.15 Oz||Coriander Seed @ 10 minutes|
|1||Whirlfloc @ 10 minutes|
|1 t||Yeast Nutrient @ 10 minutes|
Styrian Golding4.9% Pellets @ 80 minutes
Hallertauer Hersbrucker1.5% Pellets @ 10 minutes
|2.70 ounces||Total Hop Weight||9.8 AAUs|
|Total Boil Time:||90 minutes|
|Name:||Belgian Abbey II|
Red rectangular cooler
|Batch Size:||5 gallons||Boil Volume:||7 gallons|
|Evaporation Rate:||9% per hour||Mash Tun Dead Space:||0 gallons|
|Efficiency:||80%||Mash Tun Weight:||10 pounds|
|Hop Utilization:||100%||Mash Tun Volume:||10 gallons|
|Loss:||.5 gallons||Mash Tun Specific Heat:||.3 Cal/gram per °C|
Suitable for larger batches, up to 25 pounds of grain in a thick mash.
Prepared by GWMAP
Strike with 13qts@149F to hit 135F - rest 15 min. Infuse with 3qts@boil to hit 145F - rest 45 min. Infuse with 10qts@boil to hit 165F - rest 30 min. Infuse 6qts@boil to hit 172F - rest 15 min, mash out. Drain the tun and start the boil. Sparge with an additional 1 gallons at 172F and collect in a separate pot and add additional sugars. Boil both pots separately and combine at 60 minutes. Continue boiling, adding bittering to the main boil at 80 min and aroma at 10 min. along with Whirlfloc, nutrient and corriander.
Dark sugar made by caramelizing 2.5 lbs sucrose with 1t tartaric acid and 1T corn syrup. Cooked 4 hours at 270F, with an ending at 320F to hit hard crack. The color is just a shades darker than dark brown bottle glass of the same thickness.
|Primary:||14 days @ ° F|
|Secondary:||44 days @ ° F|
|Age:||21 days @ ° F|