Wed, 01/31/2018 - 15:36 — CTDFalconer
From the January '18 shop brew session, this recipe was created based on several ingredients I found available for cheap/free. The shop had accidentally ordered a bag of Munich light malt of a brand that they don't normally stock, so they marked it way down to get it out of inventory. I mentioned to several other members that I wanted to use that malt for the shop brew to see if they had recipe suggestions. John Aitcheson said he had saved yeast slurry from an earlier batch that had been cultured from a bottle of Westvleteren 8 and offered it for the shop brew. Given that yeast (free!) and that malt (cheap!) a strong dark Belgian style brew made the most sense. At this writing, the ferment is now tapering off. The wort by itself tasted fantastic.
Brewed By:
Cullen Davis, Jenna Bonney, Duane Schmeckert, Bradley T., Kevin Alvarado
Brew Date:
01/21/2018
Brew Type:
Beer Styles:
Classic Style:
Strong Dark Belgian Ale
Recipe Category:
Batch Size:
35.0 gallons
Boil Time:
60 minutes
Original Gravity:
1.081 O.G.
Final Gravity:
1.019 F.G.
ABV:
8.0% ABV
IBUs:
20.0 IBUs
SRM:
20.0 SRM
Malt/Grain/Sugar/Extract:
50 lbs. Gambrinus Munich Light Malt (10°L)
50 lbs. Dingemann Belgian Pilsener Malt
3 lbs. Cara 3
4 lbs. Special B
Mashing Instructions:
Infusion: Sacc rest 148°F, mash out 170°F
Hops:
Aramis (France) Additions at 60 minutes and 15 minutes.
Extra Ingredients:
Yeast:
Slurry from another batch that had been grown up from a bottle of Westveleteren 8.
Special Instructions / Notes: