Christmas BelgoSoCal

Dark, Bitter, with a belgian background!

Brewer:	Tom Healy		Email:	tomh51369@yahoo.com
Beer:	Christmas BelgoSoCal		Style:	American Brown
Type:	All grain		Size:	6 gallons
Color:	142 HCU (~45 SRM)		Bitterness:	83 IBU
OG:	1.070		FG:	1.017
Alcohol:	6.9% v/v (5.4% w/w)
Water:	None, Hollywood medium balanced profile. Forgot to add gypsom, hop impression I think is two low judging from wort.
Grain:	8 lb. American 2-row 1 lb. British Malted Oats 1 lb. German Melanoiden 1 lb. Belgian aromatic 8 oz. American crystal 120L 1 lb. 8 oz. Roasted Wheat (homemade)
Mash:	75% efficiency
	155 infusion for 6 hours. Reheated with roasted wheat and caramel tea. Brew in bag. Vorlauf accomplished by placing siphon tube under bag and pitching the wort back over. Should have squeezed it out after lauttering had quart or two of good wort left in grain.
Boil:	80 minutes	SG 1.060	7 gallons
	1 lb. Palm Sugar (caramalized inverted) 8 oz. Cane sugar(homemade invert)
	None. Troob pile to loose, happens with whole hops.
Hops:	2 oz. Magnum (US) (12% AA, 75 min.) 2 oz. Kent Goldings(US) (5% AA, 15 min.) .25 oz. Magnum (US) (12% AA, 15 min.)
Yeast:	T-85 (on expiration date). placed in 1 cup wort @ 75F. 30 minutes fermentation evident.
Log:	Followed mfrs recc on rehydration, pitched warm ( 77 f)but visual signs of ferm at around 68. Hopefully t85 will present some usual belgian character. Strong, No strong esters, only CO2, most major activity completed within 36 hours. Crashed cooled to 38 f for 7 days (7 days primary) Mabey dry hop oak, herbs or hops in a few days. Bottled w sucrose and caramalized invert.
Carbonation:	2.0 to 2.5 vol co2 depending on bottle.

Recipe posted 12/08/13.