#39 Another Reason to Life

Eureka, today an other Belgian style recipe. This recipe is the reloaded version of the #20 Reason to Life. Designed as a split batch to determine the character of Wyeast’s #3522 Belgian Ardennes and #3787 Trappist Hight Gravity. And use candy syrup for the first time.

Recipe: Another Reason to Life
Numbers: Volume [L] 20 (5.3 gal)
Original gravity 15.6°P
Terminal gravity 2.6°P
Color Around 21 EBC
ABV 7.1 %
Grains: Vienna Malt (8.5 EBC) 1 kg
Pilsner Malt (4.5 EBC) 4 kg
Carafa Typ 1 (900 EBC) 0.075 kg
Crystal (120 EBC) 0.10 kg
Hops: Magnum (15% AA) 16 g and boil for 60 min
Hersbrucker (4% AA) 16 g and boil for 1 min
Candy sugar (425 EBC) 0.25 kg and boil for 10 min
Candy syrup 0.325 kg and boil for 10 min
Raisins 0.138 kg and boil for 10 min
Yeast: #3522 Belgian Ardennes & #3787 Trappist High Gravity
Water: Burgdorf Mash: 20 L (5.3 gal), lauter: 15 L (4 gal) @78°C (172°F)
Rest: 3 steps Mash in @35°C (95°F) and raise temperature to 55°C , 20 min @ 55°C (131°F), 60 min @ 66°C (151°F), 10 min @ 78°C (172°F)
Boil: Total 60 min
Fermentation: Primary 9 days @ 22°C (72°F) in a plastic bucket
Secondary 15 days @ 22°C (72°F) in a plastic bucket
Maturation: Carbonation (CO2 vol) 2 with cane sugar (31 g to 5 L)
Maturation time 3 – 4 weeks @16°C (61°F)

Front left: #38 Flanders Red is sparging and the wort is collected in the kettle with the brown cover. Back right: #39 Another Reason to Life is resting in the kettle with the stirrer.

09/09/2011: Brew day. This was a very busy brew day because I did a Flanders batch in parallel. And I was brewing alone.

Followed the recipe. 10 minute whirlpool rest after boil and cooled down for pitching. Split the batch in half (2x 9 L) and added the yeasts.

09/18/2011: Raked the beers in a secondary fermenter.

10/03/2011: Bottled half of each batch. Combined the other half’s of the batches and dumped two dregs of BFM’s La Torpille in the fermenter. (This is the beer where I took the sample for this microscope pictures.)

12/23/2011: Tasting. The tasting notes can be found here.