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Old 03-10-2011, 01:29 AM   #1
mhenry41h
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Default All-Grain - Isabella's Abbey Ale

Recipe Type: All Grain
Yeast: Wyeast #3787 Trappist high Gravity
Yeast Starter: 1 Pkg in 2000ml
Batch Size (Gallons): 5.50
Original Gravity: 1.075
Final Gravity: 1.008
IBU: 28.1
Boiling Time (Minutes): 90
Color: 8
Primary Fermentation (# of Days & Temp): 21 days varying temp
Secondary Fermentation (# of Days & Temp): 21 days 67 deg
Tasting Notes: Brewing soon. serious TLC spent on recipe, even sent to Jamil Z...

10.00 Lbs Belgian Pilsner
1.70 Lbs White Wheat
0.23 Lbs Acidulated
0.23 Lbs Aromatic
0.23 Lbs Special B
0.50 Lbs Turbinado Sugar (15 minutes in boil)
0.47 Lbs Corn Sugar (15 minutes in boil)
1.62 Lbs Inverted Organic Cane Sugar (added incrementally to primary in 1 Lb dose, then 0.62 lb dose)

0.60 oz Galena for 90 minutes
0.46 oz Sorachi Ace for 10 minutes
0.45 oz Saaz for 5 minutes

90 minute mash @ 147 degrees F
add sugar to primary just after high krausen

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Old 04-07-2011, 02:05 PM   #2
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Long fermentation. 17 days in, down to 1.017 from 1.081 and the 3787 continues to swirl in the carboy. Hoping for a 4 week primary and that it will finish around 1.010. It's going well.

coming soon...to a fridge near you!

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Next: Nut Brown, Wee Heavy, & Rye IPA
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Old 04-16-2011, 02:07 PM   #3
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Man, 3787 just won't quit! Tomorrow will be 4 weeks on primary and STILL it rages on!

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Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

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Old 04-17-2011, 11:40 AM   #4
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1.007 final gravity. 4 weeks to get there.

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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

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Old 04-17-2011, 12:07 PM   #5
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That looks like a pretty good recipe. I have a Tripel that should be done by next week and I'll be throwing this on that cake

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Old 04-17-2011, 12:23 PM   #6
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Quote:
Originally Posted by JayMckeever
That looks like a pretty good recipe. I have a Tripel that should be done by next week and I'll be throwing this on that cake
3787 seems like a LONG fermenter. Yesterday, the yeast finally stopped swirling. I quickly threw it over to a secondary and got it in a cool spot of the basement to clear. The sample tasted very good. I'm bottling it in 22's. Of course, the gravity dropping to 1.007 made my apparent ABV 9.69 percent! I couldn't taste much in the way of fusels as I kept the temp under 70 for most of the time. The only time I let it rise up was after 2 weeks.
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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

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Old 04-17-2011, 12:28 PM   #7
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I agree. I have had a hennepin clone in the primary with that yeast for 3 weeks now and it still has over an inch of krauzen.. I will check the gravity next week to move to secondary.

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Old 04-17-2011, 12:54 PM   #8
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I don't know if it was luck or if I did something useful, but for the last week and a half I would gently rock the carboy to get the protein off the bottom of the krausen. It seemed to help. Of course, when I racked to secondary, it started clearing right away. I can't wait, this recipe was blessed by Jamil Z as well as Rob Tod of Allagash.

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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

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Old 07-20-2011, 01:08 PM   #9
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Well, several moths later, I realize this is no Tripel. Last night I cracked one and can only describe this as a very tasty Abbey Ale with a ton of alcohol in it. You can't really taste much "hot alcohol," but it has a very pleasant warming effect. I may keep this recipe after all as it has developed very nice flavor after several months in the bottle. I guess it's time to re-write a tripel recipe and call it something else!

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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
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