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Out on the Eights

A slight twist on Stan Hieronymous' original recipe

Brewer: Biff Taylor Email: southwestcom@yahoo.com
Beer: Out on the Eights Style: Belgian Strong Dark Ale
Type: Extract w/grain Size: 5 gallons
Color:
21 HCU (~12 SRM)
Bitterness: 27 IBU
OG: 1.093 FG: 1.012
Alcohol: 10.4% v/v (8.2% w/w)
Water: Filtered, softened city water (ehh)
Grain: .25 lb. Belgian Pilsner
1 lb. German Munich
.25 lb. American crystal 60L
Steep: Steep for 20 to 170
Boil: 60 minutes SG 1.071 6.5 gallons
6 lb. Light malt extract
2 lb. Light dry malt extract
2 lb. Brown sugar
15 oz. Corn sugar
Irish moss at 20
Hops: 1 oz. Tradition (7% AA, 60 min.)
.5 oz. Hallertauer Mittelfruh (5% AA, 30 min.)
.5 oz. Hallertauer Mittelfruh (5% AA, 5 min.)
Yeast: Starter batch using 3/4 cup (high gravity beer) 24 hours in advance, pitching slurry only - Wyeast 1762 Belgian Abbey II
Log: Primary @ 70 degrees for 8 days (should have been 11-12 days).
Racked early (krausen not fully complete with dirty, slushy, high trub buildup)
Secondary 18-20 days.
Carbonation: 2.2 volumes Cane Sugar: 3.41 oz. for 5 gallons @ 68°F
Corn sugar 5 oz.
Tasting: FOLLOW-UPThis beer was high in alcohol, and tasted like it. Since I racked waaaay too early, it was really off-flavored, and each bottle tasted different. Do NOT rack early to secondary. I can not remember why I did this - out of town? Doubling the yeast would have probably helped. Drank this one too soon. More bottle conditioning would have been good also.

Recipe posted 10/12/09.