Out on the Eights

A slight twist on Stan Hieronymous' original recipe

Brewer:	Biff Taylor		Email:	southwestcom@yahoo.com
Beer:	Out on the Eights		Style:	Belgian Strong Dark Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	21 HCU (~12 SRM)		Bitterness:	27 IBU
OG:	1.093		FG:	1.012
Alcohol:	10.4% v/v (8.2% w/w)
Water:	Filtered, softened city water (ehh)
Grain:	.25 lb. Belgian Pilsner 1 lb. German Munich .25 lb. American crystal 60L
Steep:	Steep for 20 to 170
Boil:	60 minutes	SG 1.071	6.5 gallons
	6 lb. Light malt extract 2 lb. Light dry malt extract 2 lb. Brown sugar 15 oz. Corn sugar
	Irish moss at 20
Hops:	1 oz. Tradition (7% AA, 60 min.) .5 oz. Hallertauer Mittelfruh (5% AA, 30 min.) .5 oz. Hallertauer Mittelfruh (5% AA, 5 min.)
Yeast:	Starter batch using 3/4 cup (high gravity beer) 24 hours in advance, pitching slurry only - Wyeast 1762 Belgian Abbey II
Log:	Primary @ 70 degrees for 8 days (should have been 11-12 days). Racked early (krausen not fully complete with dirty, slushy, high trub buildup) Secondary 18-20 days.
Carbonation:	2.2 volumes	Cane Sugar: 3.41 oz. for 5 gallons @ 68°F
	Corn sugar 5 oz.
Tasting:	FOLLOW-UPThis beer was high in alcohol, and tasted like it. Since I racked waaaay too early, it was really off-flavored, and each bottle tasted different. Do NOT rack early to secondary. I can not remember why I did this - out of town? Doubling the yeast would have probably helped. Drank this one too soon. More bottle conditioning would have been good also.

Recipe posted 10/12/09.