Intended Recipe --------------- (6 gallons, extract with grains) OG = 1.081, FG = 1.015, IBUs = 31, SRM = 14, 9% abv Ingredients 7.0 lb (2 cans) John Bull light malt extract syrup 2.0 lb light DME 1.5 lb Belgian candi sugar 2.0 lb German Pilsner 1.0 lb German Munich 6 oz 40L crystal malt 5 oz Belgian special B 1.0 oz Channelger hops for 90 min (7.5% alpha acid) 1.0 oz Styrian Goldings hops for 45 min (5.5% alpha acid) 0.5 oz Styrian Goldings hops for 20 min (5.5% alpha acid) 0.5 oz Styrian Goldings hops for 3 min (5.5% alpha acid) 1 tsp Irish moss for 45 min. Wyeast 1388 (Belgian Strong Ale) 1.33 cups of light DME for priming Actual Recipe ------------- (6 gallons, extract with grains) OG = 1.075, FG = ????? 6.6 lb (2 cans) Muntons light extract syrup 2 lb extra light DME 1.5 lb Belgian candi sugar 2 lb German Pilsner 1 lb German Munich 6 oz Belgian special B .75 oz Challenger hops for 90 min (8.3% aa) 1 oz EKG for 45 (5.3%) .5 oz EKG for 20 .5 oz EKG for 3 1 tsp irish moss for 90 mins 1 tsp irish moss for 30 mins Wyeast 1388 Notes ----- - This was adapted from a Kwak clone recipe at http://www.foamrangers.com/PDFs/tbu_200103.pdf - We probably shouldn't put the crystal malt in - maybe add some raisins!!! - Maltose.com shipped big huge steeping bags, so we'll double bag them for all 3.5lbs of grain. Step by Step ------------ Smacked yeast at 9pm day before. Created 16oz starter wort. Pitched at midnight before. Tried to use 15/30/15 min, 120/150/170 degree step infusion mash, but SUCKED!!! Pitched yeast at 4:30 pm, was going crazy by 8:30 pm. 9/22/05 ------- - racked to secondary - SG = 1.020 - tasted very astringent - perhaps steeped too long. also had way too much water - not all stach converted to sugar: significant blackness with iodine - maybe left in primary too long (3 weeks) 10/4/05 ------- - took sample - SG = 1.014; strange, because I haven't seen much activity - MUCH less astringent than last time. seems to have mellowed nicely. There's still a bit of aftertaste, though this was at room temp. - On the downside, it's still a bit thick. Maybe because "easy" things to ferment, like the candi sugar, the SG would ordinarily be a bit higher, e.g. 1.025 or so.