Hop RedHead

This was my attempt at a REALLY big beer. I use White Labs yeasts, and this had WLP500. It turned out very malty, with a fruity hoppy aroma, and a sweet butter aftertaste. It was not real good, but when blended with my American Pale ale, (1050og, 1010fg bland) it was more drinkable. Needs Refinement, to say the least.

Brewer:	Brandon scott		Email:	B_W_Scott@hotmail.com
Beer:	Hop RedHead		Style:	Belgian Strong Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	41 HCU (~19 SRM)		Bitterness:	32 IBU
OG:	1.104		FG:	1.016
Alcohol:	11.3% v/v (8.9% w/w)
Water:	Use Iron Mountain Spring Water, no treatment, no vital data, just what I always use
Grain:	2 lb. American crystal 40L 3 lb. Rye (raw)
Steep:	Grain bag in 3.5 gal @ 150. hold for 30 minutes. The recipe states *raw* rye but I used Weyermans Rye Malt.
Boil:	60 minutes	SG 1.148	3.5 gallons
	6 lb. Light dry malt extract 3 lb. Amber dry malt extract
	1-1.5 tsp Irish moss @ 10 min.
Hops:	1 oz. Columbus (14.8% AA, 60 min.) 1 oz. Saaz (5.8% AA, 40 min.) 1 oz. Saaz (5.8% AA, 10 min.) 1 oz. Centennial (aroma)
Yeast:	Again, WLP500. Took it out of the fridge about 6 hours before pitching. remove at breakfast, pitch after lunch, no starter. Pitched @ 75*F vial temp matched wort temp.
Log:	Brewed Jan. 17 Ran through counterflow chiller (homemade). 95*F, ale pail covered and set in snow for 1hr. After yeast pitch and aerate placed in 65*F closet. Ferment vigorous after 8hrs Transferred to Secondary Feb 8th Added 1 oz Centennial hops in SS spice ball to secondary Moved to 40*F basement Feb 20th Bottled Feb 23rd, FG 1016
Carbonation:	1.75 cups corn sugar for bottling. Was too much, no broken bottles but decanting was a slow process, and it was worse after three weeks.
Tasting:	1st bottle opened Feb 28th, not good. estery, medicinal, overly carbonated. 2nd bottle opened March 8, medicinal flavor still there just not overpowering. Bottled another beer, cellered the rest of Hop RedHead. 3rd bottled opened March 25, foam bloomed from bottle as soon as opened, banana aroma followed by sweet bread & butter. Better than I remembered. Alcohol and butter overpowered the hops. Bitter medicinal aftertaste. blended with a bland pale ale(50/50) made it drinkable. 22 oz per consumer max!

Recipe posted 04/15/11.