All Grain Yeast:
Wyeast 1762 Belgian Abbey Ale II Yeast Starter:
2.4 Liter Batch Size (Gallons):
5.5 Original Gravity:
1.078 Final Gravity:
21.6 Boiling Time (Minutes):
180 Minutes Color:
19 SRM Primary Fermentation (# of Days & Temp):
4 days past hitting TG Additional Fermentation:
Bottle Conditioned Secondary Fermentation (# of Days & Temp):
N/a Tasting Notes:
detailed notes below.
Abv. after bottle conditioning; 9.77%
11 lbs Wyermann Pilsner Malt
1 lb Flaked Wheat
1 lb Caramunich
0.5 lbs Special B
1 Lbs D2 Belgian Candi Syrup
0.34 lbs Turbanado Sugar
0.5 Ounces Styrian Goldings 3.4% AAU @ 90
0.3 Ounces Magnum 14.1% AAU @ 90
1 Tab Whirflock @ 15 minutes
0.6 TSP Wyeast Yeast Nutrient 10 Mins
0.5 TBS Coriander Seed 10 mins
Mashed 6.5 Gallons @ 149 for 90 mins
Batch Sparged 3 gallons @ 170 for 15 mins
This was originally a Rochefort 8 clone. After tasting, it's a good Belgian dark strong, but not quite Rochefort...at least yet, one month after bottling. I will report back after this has been cellared for another 6 months.
Look: Dark brown, head is tan and ridiciously large, 4 fingers thick, like a Duvel head when you stick a finger in it, but tan. Head looses about a finger every 3 minutes until it falls to 1 finger for about 20 more minutes till it falls to nothing. Lacing is poor but expected to be poor due to abv.
Aroma: Smooth dark ripened fruit aroma, raisins, strong smooth alcohol aroma.
Taste: Dark fruits, strong fig taste, very mild cherry, brunt malt notes with a strong alcohol presence that isn’t harsh at all but very apparent. Better as it warms.
Mouthfeel: Substantial mouthfeel for the FG. Carbonation is smooth and not prickling. Rich but dry.
Drinkability: Satisfying. Sessionable if it weren’t this alcoholic. Kind of dangerous being this drinkable at almost 10% abv