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Old 04-28-2012, 01:27 AM   #1
djbradle
Recipes 
 
Nov 2011
Central MA, Ma
Posts: 717
Liked 59 Times on 48 Posts


Recipe Type: Extract   
Yeast: WLP575   
Yeast Starter: 2 L   
Additional Yeast or Yeast Starter: none   
Batch Size (Gallons): 5   
Original Gravity: 1.089   
Final Gravity: 1.018   
IBU: 13.3   
Boiling Time (Minutes): 60   
Color: 20 srm   
Primary Fermentation (# of Days & Temp): 3 days at 64 degrees, ramp it up to 76 over the next 3 weeks   
Secondary Fermentation (# of Days & Temp): 2 weeks at 54-56   
Tasting Notes: Wonderful dark fruits from this yeast! My new favorite, 5 week bottle test.   

Belgian Strong Dark Ale

malt & fermentables
% LB OZ Malt or Fermentable ppg L
49% 6 6 Briess Munich Liquid Extract ~ (Late addition 15 min.)
23% 3 0 Briess Sparkling Amber DME ~ (Early addition 60 min.)
8% 1 0 Candi Syrup D-45 ~ (15 min.)
8% 1 0 Candi Syrup D-90 ~ (15 min.
4% 0 8 Belgian Aromatic ~ (Steeping grains 45 min. at 155 degrees)
4% 0 8 Wheat, Torrified ~
4% 0 8 Belgian Special B ~
0% 0 Carafa Special II ~

Hops

Boil 60 Min. .5 oz. Stryian Goldings pellets
30 Min. .5 oz Hallertau pellets
15 Min. 1 Whirflock tablet
1 min. .5 oz Hallertau pellets

2L yeast starter foamed outta control. Watch this one folks as I believe it's the Westmalle strain included that does it. Banana smells and very vigorous fermentation after 10 hours upon the first 3 days in basment temps of 56-58 degrees.

Moved to 70 degrees after the three days and ramped it up on the fermometer after day 4 until it reached 76 degrees for the next 3 weeks. Krausen fell after 1 week. Moved to secondary for 2 weeks at 54-56 degrees. FG 1.018 for 9.5% abv.

Bottled with 5 oz. of dextrose with some yeast siphoned from the yeast cake and placed in 70 degrees.

1 week check in the bottle was flat but very smooth, no harshness to speak of, not one fusel. 5 week check was carbed and very dark fruits shine forth. Little to no head retention but stayed slightly carbed even at the end of the glass. This taste is awesome. I will have to visit this WLP575 again for sure. Update with more pictures soon.

 
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Old 04-28-2012, 02:45 AM   #2
djbradle
Recipes 
 
Nov 2011
Central MA, Ma
Posts: 717
Liked 59 Times on 48 Posts


2l starter feisty
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Old 05-19-2012, 02:35 AM   #3
djbradle
Recipes 
 
Nov 2011
Central MA, Ma
Posts: 717
Liked 59 Times on 48 Posts


Oh yummy! Stuff gets better and better. My sense of smell is dull right now but the taste is all dark fruits and a slight fresh earthy hop. No fusels but a slight alcohol bite which I like. Good prickly carbonation. No lacing to speak of. Don't know why. Head stays well into the last third of the glass. This is 3 months from brew date.
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Old 09-02-2012, 12:08 AM   #4
djbradle
Recipes 
 
Nov 2011
Central MA, Ma
Posts: 717
Liked 59 Times on 48 Posts


I'm down to just a few bottles left but if I brewed this again I would go for a complete Pilsner base malt instead of any amber or munich (AG of course) and if it was extract I would just sub the amber and munich dme for just pilsner dme. It is a little cloying because of the munich and amber only in the base malt department.

 
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