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Abelard Project
| Brewer: | Fab/Mike/Grant | Email: | Beer Me | |||||
| Beer: | Abelard Project | Style: | Belgian Strong Ale | |||||
| Type: | Extract w/grain | Size: | 15 gallons | |||||
| Color: |
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Bitterness: | 20 IBU | |||||
| OG: | 1.078 | FG: | 1.012 | |||||
| Alcohol: | 8.5% v/v (6.7% w/w) | |||||||
| Grain: | 6.6 oz. Belgian aromatic 4.7 oz. Belgian CaraMunich blend 7.8 oz. Belgian Special B 5.7 oz. American 2-row |
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| Steep: | Steep for 30 minutes at 155°F |
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| Boil: | 60 minutes | SG 1.078 | 15 gallons | |||||
| 21.6 lb. Light malt extract 2 lb. Belgian candi sugar 7 lb. Dark malt extract |
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| Add extract when boil reaches 175°F - 195°F, after extract is added get rolling boil for 2-3 minutes before adding hops. |
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| Hops: | 30g Willamette (4.7% AA, 60 min.) 30g Mt. Hood (5.5% AA, 60 min.) 30g Willamette (4.7% AA, 45 min.) 30g Fuggles (4.75% AA, 30 min.) 30g Cluster (7.5% AA, 5 min.) |
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| Yeast: | Wyeast 3463 Forbidden Fruit: From classic Belgian brewery for production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Apparent attenuation: 73-77%. Flocculation: low. Optimum temp: 63°-76° F | |||||||
| Log: | Brew Date: 07-10-10 | |||||||
| Carbonation: | 2.2 volumes | Keg: 11.4 psi @ 45°F | ||||||
| Tasting: | To follow | |||||||
Recipe posted 07/11/10.
