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)|
|Color||Around 21 EBC|
|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)|
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.