Brew Date: 09-04-2017
Adjuncts: 5.0 oz. Candi Sugar Clear Hard (14.3 points, 0L)
Calc OG: 1.083 BE: 75% DP: 160 SRM: 6 IBUs: 33 TGW: 2.7 lbs.
Yeast: Safbrew S-33
Bring 1.5 gal water to 152F. Steep specialty grains for 30 min, then remove. Bring to boil, then turn off heat, add DME, and bring back to boil, stirring frequently. Add 4g Centennial, 4g Mt Hood, boil for 50 min. Add 3g Centennial, 3g Mt Hood, and flocculant, boil for 10 min. Turn off heat. Chill pot to 72 degrees. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.
Hydrometer reading (Original Gravity) = 1.081
Top off volume to one gallon. Pitch yeast. Fit air-lock.
Fermenter is at 72 F and started bubbling within a few hours--still very strong at 24 hrs. Bubbling has slowed dramatically after 36 hrs. Allow 2 weeks.
After 2 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.016 ABV = (1.081 - 1.016) x 131.25 = 8.5%
Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Too sweet, not Chimay Blanc. Try Abbaye Yeast next time.