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020* - Samaranth

posted Oct 25, 2012, 8:20 PM by Brian Wigand   [ updated Oct 27, 2012, 9:53 AM ]

YEAST STRAIN: 1762  |  Belgian Abbey II™

High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish, low ester profile.

Origin: 
Flocculation: medium
Attenuation: 73-77%
Temperature Range: 65-75° F (18-24° C)
Alcohol Tolerance: approximately 12% ABV


Brewed on 10/20/12

I halved this recipe to end up with a 5 gallon batch.  I had a carboy catastrophe which is detailed in our blog and caused the boil to be over 5 hours.  My OG was 1.110. I used Gambrinus Pale, Gambrinus Honey Malt, and Muntons Black Patent.  I used aromatic extra dark Belgian candy (not syrup) and generic dark brown sugar.  


10/27/05

Gravity: 1.015

Thick and cloudy, high esters on the nose, alcohol intensity apparent in taste.  This beer just may have been saved (or at least partially salvaged).


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