OG: 1.093. It’s been at 1.023 for 3 weeks. 2 months in primary total right now. About 73% attenuation. WLP530 calls for 75-80%. I have no problem with letting it go another month in primary, but I’m doubting t it will move at all. Any chance of bottle bombs if a bottle it? I can also keg it, but I wanted the bottle conditioning on this one. Thoughts?
Fermentation was started at 68F and allowed to free rise. Never got above 74F though. I think next time I’ll mash at 148F, add the sugar during the 1st few days of fermentation instead of in boil, and push the temp up a little more. I really wanted this beer drier. The sample is sweet… and boozy right now (not bad though).
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Belgian 1
Style: Belgian Dark Strong Ale
TYPE: All Grain
Boil Size: 8.41 gal
Post Boil Volume: 7.28 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.098 SG
Estimated Color: 24.0 SRM
Estimated IBU: 20.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 83.1 %
Boil Time: 60 Minutes
Amt Name Type # %/IBU
14.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 1 62.2 %
6.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 2 28.9 %
2.00 lb Candi Sugar, D-180 (180.0 SRM) Sugar 3 8.9 %
1.00 oz Northern Brewer [10.00 %] - Boil 60.0 mi Hop 4 20.4 IBUs
2.0 pkg Abbey Ale (White Labs #WLP530) [35.49 ml Yeast 5 -
1.35L, 170g DME, dash of Yeast Nurtient, 10 seconds O2. Stir Plate. 10pm start time on 21Oct2011. 10pm to 4C Fridge. Heavy ferment. Krausen out top. Should have used blow off.
8.25 gallons at 161. 150.8 mash temp. 1 hour.
Collected 5.75 gallons @ 19.8 Brix = 1.080 SG.
Added 2.25 Gallons at 190. Real thick mash. Temperature variable. 150-170F.
Collected: 7.75 gallons @ 17Brix = 1.068 SG.
End Boil: 6 gallons. 22.4 Brix, 1.093 Hydrometer reading.