BeerSmith™ Recipe Cloud

Notes

Recipe idea coming from Szamatulski & Szamatulski’s “Clone Brews”, pg354, and Hieronymus’s “Brew Like A Monk”, pgs 52-60. See also http://www.milkthefunk.com/wiki/Orval. 2021-02-27: Brewday: Started around 0700 with a lot of prep yesterday. Starter started late on the 25th. While I used the 10G BoilerMaker, I should have used the 7.5G for 10.44 lbs of grain. BrewMometer is just at top, exactly half in and half out. Float arm is too close to vertical. Because of the low level, the angle of the arm, and how I have it set, flow has been limited to about 0.5 GPM for the entire mash and sparge. Measured pH at end of Mash-in at 5.05. Acidulated malt included from start based on estimates (BW Model). For the first time ever on my Blichmann system, after reading some posts online, I am going to boil at 75% instead of 100%. It is still a full boil and I am saving power. Power increased to 100% when I started sanitizing recirculation in preparation for racking to fermenter. Collected 6G and exceeded target points by one with lowered power in boil. Might adjust it up a bit, maybe try 80% power next time. Oxygenated with pure O2 and put in hot box at 70°F after pitching Belgian yeast from erlenmeyer flask. Brettanomyces to be added in secondary. 2021-02-28: 0936: Cranking this morning with box temp at 70°F. 1735: Box still at 70°F, but the probe reads 75.9°F and the carboy reads 77.0°F. It's seriously exothermic and way to warm. I am removing the box and heat. until it srops back down. The ambient temp in the room is 65°F. 2021-03-01 1105: Temp under control once again (carboy at 67.2°F). I am going to put it back in the hot box at 70°F. 1725: Temp has settled in at a fraction under 70°F. Good. Bubbling more measured and normal now. I will leave it so. 2021-03-02: Carboy temp stable at 69.6°F and good there. No action. 2021-03-04: Temp still steady and bubbling slowed a good deal. 2021-03-08: Racking to secondary and adding the Brettanomyces today. SG is 1.011 (7.8 Brix) and pretty reasonable for terminal gravity. Flavor is good and Belgian but gives a sense of sweet still. 2021-03-09: Today's carboy temp of 60.6°F is a bit cool so I am bringing the ambient temp up a few digrees from 65°F to 68°F. 2021-03-10: Ambient temp has been up a couple of days and hence carboy is up to 64°F. Fine. The ale in the carboy is stratifying with clarified ale rising to the surface. 2022-09-01: Measured 6.9 Brix for SG of 1.005. Taste is curious, mild, very low hop profile. Racking to keg 16 and placing on tap H3.