Brew Date: 11-09-2017
Adjuncts: None
Calc OG: 1.048 BE: 75% DP: 121 SRM: 5 IBUs: 27 TGW: 1.75 lbs.
Hops:
Amount
3.0g
3.0g
3.0g
Time
60
30
10
%Alpha Acid
9.9
4.6
3.7
Calc IBUs
18
7
2
Yeast: Abbaye
Procedure:
Bring 1.5 gal water to 152 F. Mash grains for 75 min. Bring .5 gal sparge water to 160 F. Sparge grain bag for 15 min. Add sparge wort to boil kettle. Bring to boil. Add 3g Centennial, boil for 30 min. Add 3g Mt Hood, boil for 20 min. Add 3g Tettnang 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) = 1.051
Top off volume to one gallon. Pitch yeast. Fit air-lock.
Fermentation:
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.
Bottling:
After 2 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.005 ABV = (1.051 - 1.005) x 131.25 = 6.0%
Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Belgian monks' session beer. Very nice blonde ale. Do again.