Dave and Shawn, a couple of friends, were on hand to assist through the day, which made it a lot easier. This 5 gallon batch of Belgian Quadrupel was a challenge, with some unusual and even unique steps.
Firstly, I used a liquid yeast in a starter I put on Wednesday, to give me the cell count needed to provide a healthy fermentation. I was able to effectively use Erin's stir plate (former research chemists have interesting toys) to get the most bang for my buck.
Secondly, this recipe called for a "magic elixir", a process step suggested by a respected brewing acquaintance. The first 1.5 gallons of runnings off the mash went into a separate pot, the demerara sugar was dissolved in, and it was boiled down by 50% or more to caramelize. Tricky, because it can't scorch or boil over, and the second burner I have is very hard to adjust. But Dave and Shawn handled that part of it well. By the time it was returned to the main pot, it was almost syrupy.
Apart from that, things were actually quite simple. A straightforward single infusion mash with batch sparge. A single hop addition.
A successful brew day. The technicals went well, and the company was welcome. But it'll be a while before we can enjoy the fruits of this labour. This is a beer for the winter, not a beer for now.
|Belgian Dark Strong Ale|
|Type: All Grain||Date: 17 Jul 2014|
|Batch Size (fermenter): 5.25 gal||Brewer: Chris Klein|
|Boil Size: 6.68 gal||Asst Brewer: Dave & Shawn|
|Boil Time: 90 min||Equipment: Brew Pot (8gal) + Coleman Cooler|
|End of Boil Volume 5.86 gal||Brewhouse Efficiency: 70.00 %|
|Final Bottling Volume: 5.00 gal||Est Mash Efficiency 75.9 %|
|Fermentation: Ale, Two Stage||Taste Rating(out of 50): 30.0|
|Est Original Gravity: 1.091 SG||Measured Original Gravity: 1.087 SG|
|Est Final Gravity: 1.006 SG||Measured Final Gravity: 1.010 SG|
|Estimated Alcohol by Vol: 11.3 %||Actual Alcohol by Vol: 10.2 %|
|Bitterness: 27.2 IBUs||Calories: 297.0 kcal/12oz|
|Est Color: 20.5 SRM|
|Mash Name: Single Infusion, Light Body, No Mash Out||Total Grain Weight: 17 lbs|
|Sparge Water: 4.20 gal||Grain Temperature: 72.0 F|
|Sparge Temperature: 168.0 F||Tun Temperature: 72.0 F|
|Adjust Temp for Equipment: TRUE||Mash PH: 5.20|
|Sparge Step: Batch sparge with 1 steps (4.20gal) of 168.0 F water|
|Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).|
Carbonation and Storage
|Carbonation Type: Bottle||Volumes of CO2: 2.8|
|Pressure/Weight: 5.27 oz||Carbonation Used: Bottle with 5.27 oz Corn Sugar|
|Keg/Bottling Temperature: 70.0 F||Age for: 30.00 days|
|Fermentation: Ale, Two Stage||Storage Temperature: 65.0 F|
|Extra brew step: take ~1.5 gal of first runnings and boil in a separate pot with sugar to caramelize. Boiled off about 50%. Because of this, I added a (poorly measured) amount of water, but probably about .75-1 gallon to the sparge.|
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