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Taste Notes

Outstanding. I will brew this one again. I can improve this one by having a better extraction and fuller body.

Notes

Brew #8 April-15-2012 Yeast starter 04/12/2012 Belgian Abbey 1214 Estimated viability 86.68. Estimated 377.4 billion cells produced and 256.6 cell needed. - Removed yeast from shipping box - Broke smack pack. - Boiled 3.4oz DME in 1000ml water. - Cooled water to 66ºF and pitched yeast. - Stirred for 24 hours. Seemed to do well. Lots of volume. - Placed yeast in fridge. Mash: 04/15/20122 - Removed starter from fridge. Put it on stir plate and stirred until ready to pitch. - Weighed grains and added to mash tun. - Heated total volume of water, 4gal to 162ºF - Added 1-2g Calcium Chloride, 1-2g Chalk, 1 tablespoon 52 ph stabilizer. Target water profile is Chimay. Used unfiltered tap water this time. - Initial temp on the high side around 156ºF. Stirred mash temp cam down to 149ºF - Left mash for 70 minutes - Heated 4.5gal to 170ºF. - Checked temp several time. It is right on the money 148-150ºF - Recirculated a couple of gallons of mash. - Sparged with remaining 4.5 gallons. - Pre-Boil Gravity 1.050 Boil: - Brought mash to a boil time 90 minutes - 2lbs premiume organic clover honey curtesey of Mr Gene Killian. What a cool gift. - 60min - Added 1.5oz - 25min - Added 1.0oz Styrian Golding hops - 15 min - Added 2tbs broken coriander seed - 15 min - Added 1tbs bitter orange peet - 10 min - Added 1tsp irish moss - 5 min - Placed wort chiller in kettle Chill - Boiling to 66ºF 44 minutes - Transfered to 6.5 gal glass carboy - Target volume of 5.5 gal is right on the money - Airation 1.25 hour - Added 12 drops of Fermtab Fermentation - Target FG 1.009. - SG 1.070 This is considerably lower than my target of 1.078. This is the second batch that did not attenuate as much as I anticiated Is my mash too hot? - Primary: Plan to start at 66ºF and finish around 79ºF. Raising temperature 3ºF after first 24 hours of fermentation. Primary: - Day 1 - 12hrs - 04/16/2012 Temp 69ºF. Temp controller set to 66ºF. Fermentation started 10 bubbles/mi. Some yeast on top but not covered. - 18 hrs - Temp 68ºF. Temp controller set to 66ºF. Fermentation speeding up 42 bubbles/min. About 1/4 layer of yeast covering the top. - 24 hrs - Temp 67ºF Raised temp controller to 69ºF. This will take peak temp to 72ºF. Fermentation going well 83 bubbles/min. Creamy layer of yeast on top of a bunch of bubbles. Looks cool. I have never seen yeast floculate like this. Not much aroma from the ait lock. - Day 2 -04/17/2012 - 36 hrs - Temp 70ºF. Temp controler set to 69ºF. Fermentation very active with lots of convection 122 bubble/min. About a 1" thick layer of yeast on top. - 48 hrs - Temp 70ºF. Raised temp controller to 2ºF to 71ºF. Lots of convesction with big chunks swirling around. Color changed to a light carmel color. Day 3 - 04/18/2012 - 60 hrs Temp 72ºF 110 bubbles/minute. Very active - 72 hrs Temp 72ºF 72 bubles.minute. Still very active. Raised temp controller 2ºf to 73ºF Day 4 - 04/18/2012 - 84 hrs Temp 74ºF Raised temp controller 1ºF to 74ºF. Activity has slowed significantly 15 bubbles/minute. - 96 hrs Temp 74ºF Raised temp controller 2ºF to 76ºF Day 7 - 04/22/2012 Temp 79ºF. No visible activity. Gravity 1.021. Still has some yeast on top. Racked to the secondary.