Purgatory

Intended to be sort of like Kasteel brown. (If it's not dead on, that's ok too.) It should be sweet, chocolatey, and kind of port-like, the kind of beer where you split a bottle of between several people.

Brewer:	WackAMole		Email:	-
Beer:	Purgatory		Style:	Belgian Strong Ale
Type:	All grain		Size:	5 gallons
Color:	57 HCU (~24 SRM)		Bitterness:	24 IBU
OG:	1.097		FG:	1.018
Alcohol:	10.1% v/v (8.0% w/w)
Grain:	10 lb. Belgian Pilsner 3 lb. American Vienna 8 oz. Belgian aromatic 8 oz. Belgian biscuit 8 oz. Belgian CaraMunich 8 oz. Belgian CaraVienne 4 oz. Belgian Special B 2 oz. Belgian chocolate 2 oz. Debittered black malt
Mash:	70% efficiency
	mash at 148°F for 120 minutes (trying to keep the body as light as possible given the huge amount of grain going in.) mash out at 170°F Sparge with 170° water up to 6 gallons
Boil:	60 minutes	SG 1.081	6 gallons
	2 lb. Belgian dark candi sugar
Hops:	.75 oz. Willamette (4.5% AA, 60 min.) .75 oz. Styrian Goldings (5.5% AA, 60 min.) .5 oz. Saaz (3.75% AA, 15 min.)
Yeast:	White labs 570 I will be using a huge starter, the entire yeast cake from my previous batch.
Log:	The fermentation took off like a rocket. Within 4 hours after putting the wort on top of the still active yeast cake, I had foam coming out of the top of the fermenter. This is a 5 gallon batch in a 6.5 gallon fermenter, so that's some serious foaming. I don't want the temperature to get too high, I want this batch to be easy on the phenols, so I'm keeping it in a shallow water bath with a wet t shirt on it. Even still, the temperature is hovering around 70F. That thing is making producing some heat.

Recipe posted 04/06/04.