For my birthday(I brew it on my birthday), for the past 5 or so years I have brewed what I dub Glassbreaker Triple.
(first year, I broke 2 carboys after filling them with water to leave out overnight, Second year I knocked over some glasses when putting this in the fridge, and it's hit upwards of 10% some years.. name stuck)
10 Gal batch starts at ~1.080
The grain bill is pretty simple:
22lbs base grain(I have used 6 Row, 2 Row, pilsner, and Maris Otter) My preference is Maris Otter
4 lbs White wheat malt
~6lbs cane/beet sugar (I haven't found much of a difference inverting it)
Hops are a bittering charge at 60 and Saaz at flameout. I usually do ~2oz of something ~12aa and 2 oz of Saaz.
At any rate, I've tried a few yeasts, my favorite is the lallemand Abbaye so far. I am getting ready to brew again, and have some Mangrove Jack Belgian yeast M41, and some Abbaye ale. and am also looking at the Mangrove Jack M31. I have no problem fermenting warm in June.. Any suggestions? If I'm fermenting to 1.000 I may lower the sugar or grain bill.
Thanks
(first year, I broke 2 carboys after filling them with water to leave out overnight, Second year I knocked over some glasses when putting this in the fridge, and it's hit upwards of 10% some years.. name stuck)
10 Gal batch starts at ~1.080
The grain bill is pretty simple:
22lbs base grain(I have used 6 Row, 2 Row, pilsner, and Maris Otter) My preference is Maris Otter
4 lbs White wheat malt
~6lbs cane/beet sugar (I haven't found much of a difference inverting it)
Hops are a bittering charge at 60 and Saaz at flameout. I usually do ~2oz of something ~12aa and 2 oz of Saaz.
At any rate, I've tried a few yeasts, my favorite is the lallemand Abbaye so far. I am getting ready to brew again, and have some Mangrove Jack Belgian yeast M41, and some Abbaye ale. and am also looking at the Mangrove Jack M31. I have no problem fermenting warm in June.. Any suggestions? If I'm fermenting to 1.000 I may lower the sugar or grain bill.
Thanks
