AlmostWitty
Active Member
RDWHAHB they said, your beer will be fine, they said...
On Sunday, I got up early, started a pork butt, had some friends over and brewed a tripel:
15 lbs Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 1 83.3 %
1 lbs Aromatic Malt (Briess) (20.0 SRM) Grain 2 5.6 %
1.00 oz Hallertau [4.10 %] - Boil 60.0 min Hop 3 11.7 IBUs
0.50 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 4 12.1 IBUs
0.50 oz Saaz [3.75 %] - Boil 15.0 min Hop 5 2.9 IBUs
0.50 oz Saaz [3.75 %] - Boil 5.0 min Hop 6 1.2 IBUs
1.0 pkg Belgian Abbey II (Wyeast Labs #1762) [12 Yeast 7 -
2 lbs Candi Syrup, Golden (5.0 SRM) Extract 8 11.1 %
Infusion to 122* (for somewhere in the neighborhood of 40 minutes), Decoction to 148* (for somewhere around 50 minutes while I pulled the pork), and infusion to mash out, fly sparge.
It's been bubbling away nicely for a couple days, so I move on to figure out what my next project is, and I check my yeast stock... and realize I pitched American Ale II instead of Abbey Ale II.
So where to go from here? My two initial thoughts are to hop tea/dry hop the hell out of it to turn it into a really aromatic IIPA, or maybe secondary it on some (3lbs?) of tart cherries, then oak it to see what kind of fruit beer I can get out of it?
I'm open to suggestion and experimentation at this point, any other interesting ideas?
On Sunday, I got up early, started a pork butt, had some friends over and brewed a tripel:
15 lbs Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 1 83.3 %
1 lbs Aromatic Malt (Briess) (20.0 SRM) Grain 2 5.6 %
1.00 oz Hallertau [4.10 %] - Boil 60.0 min Hop 3 11.7 IBUs
0.50 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 4 12.1 IBUs
0.50 oz Saaz [3.75 %] - Boil 15.0 min Hop 5 2.9 IBUs
0.50 oz Saaz [3.75 %] - Boil 5.0 min Hop 6 1.2 IBUs
1.0 pkg Belgian Abbey II (Wyeast Labs #1762) [12 Yeast 7 -
2 lbs Candi Syrup, Golden (5.0 SRM) Extract 8 11.1 %
Infusion to 122* (for somewhere in the neighborhood of 40 minutes), Decoction to 148* (for somewhere around 50 minutes while I pulled the pork), and infusion to mash out, fly sparge.
It's been bubbling away nicely for a couple days, so I move on to figure out what my next project is, and I check my yeast stock... and realize I pitched American Ale II instead of Abbey Ale II.
So where to go from here? My two initial thoughts are to hop tea/dry hop the hell out of it to turn it into a really aromatic IIPA, or maybe secondary it on some (3lbs?) of tart cherries, then oak it to see what kind of fruit beer I can get out of it?
I'm open to suggestion and experimentation at this point, any other interesting ideas?