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