OK, so I am in for being the guinea pig. I went over and met the guy- nice and seems to know is stuff. Has propogators, shake plates, and a really cool deep freeze full of goodies. He gave me some of his "monk" strain that was extra from the last batch he made up for a local brewer.
http://www.realbrewersyeast.com/shop-for-yeast.html#!/~/product/category=2024501&id=8636544
Here is what I am thinking about doing with it- based on what I have in the freezer and some belgian "research"
I figure if I brew at night, I can get the temp down to 65 in the garage overnight to pitch on the cold side, then move it into the house once fermentation starts, letting fermentation ramp up to the 68-70 temps in the beer closet. How did I do with specialty grains? Base constitution? Anything I may be missing?
Thanks so much!
Batch Size (fermenter): 6.00 gal
Estimated OG: 1.050 SG
Estimated Color: 9.4 SRM
Estimated IBU: 24.4 IBUs
Boil Time: 90 Minutes
Ingredients:
5 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 4 43.5 %
4 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 5 34.8 %
1 lbs Caramunich Malt (56.0 SRM) Grain 6 8.7 %
12.0 oz Aromatic Malt (26.0 SRM) Grain 7 6.5 %
12.0 oz Wheat Malt, Bel (2.0 SRM) Grain 8 6.5 %
1.00 oz Styrian Goldings [5.40 %] - Boil 60.0 mi Hop 9 16.1 IBUs
1.00 oz Saaz [4.00 %] - Boil 15.0 min Hop 10 5.9 IBUs
1.00 oz Saaz [4.00 %] - Boil 5.0 min Hop 11 2.4 IBUs
2.00 g Seeds of Paradise (Boil 5.0 mins) Spice 12 -
1.00 oz Orange Peel, Sweet (Boil 5.0 mins) Spice 13 -
1.0 pkg Belgian Ale (White Labs #WLP550) [35.49 Yeast 14 -
Mash In Add 15.38 qt of water at 158.4 F 148.0 F 75 min
Mash Out Add 9.20 qt of water at 206.0 F 168.0 F 10 min
Sparge: Fly sparge with 3.32 gal water at 168.0 F