Recipe for 10 gallons. I split this into 2 pails. One got the standard Belgian yeast, the other Roeselare yeast blend, which will become an Oud Bruin.
Fermentables:
18# Rarh 2-row malt
1# Carapils
1/2# Special B
1/2# Belgian aromatic malt
1# Belgian dark candi sugar
2# sugar
Hops:
2oz German Tradition (60)
2oz Hersbrucker (15)
Other:
1 Whirlfloc tablet (10)
Yeast:
Wyeast 1214 Belgian Abby ale - Sub White labs 530 Belgian Abby ale
Wyeast 3763 Roselare blend - used in 1/2 the wort for an old bruin.
Notes:
10/28/12 - Starter of WYeasty Abbey Yeaast
10/31/12 - Belgian starter failed!
10/31/12 - New starter w/ WLP 530 Abbey Ale
11/1/12 - Brew 10g Belgian double (1/2 goes to oud bruin) OG=1.065
11/24/12 - Secondary SG=1.011
Hazy, amber. Slight yeasty. not much Belgian character. A little sweet but not bad.
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