Lynne's free spirit trapist ale

This beer was brewed on Good Friday of 2003, a week after my sister in law Lynne passed away. It's name sake was a wonderful person who fought M.S. for 20 years. She was a 'free spirit' and did things the way she thought it should be done. So if you should make this beer,when it's ready raise a mug to someone you know who may also be a free spirit. To Lynne... you will be missed but not forgotten!

Brewer:	Jim 'piper' Litterio		Email:	st_james224@juno.com
Beer:	Lynne's free spirit trapist ale		Style:	Belgian Strong Ale
Type:	All grain		Size:	6 gallons
Color:	16 HCU (~10 SRM)		Bitterness:	19 IBU
OG:	1.056		FG:	1.016
Alcohol:	5.2% v/v (4.1% w/w)
Water:	I added 2tsps gypsum to the mash .
Grain:	7 lb. American 2-row 1 lb. Belgian CaraMunich
Mash:	90% efficiency
	mashed in 180deg., 1 quart per lb. of grain and held @ 155deg. for 90mins. until conversion. then raised temp. to 168 for 15 mins. sparge out with4 to 5 gals @ 170deg. to gain 6.5 gals.
Boil:	70mins minutes	SG 1.052	6.5 gallons
	10 oz. Brown sugar 1 lb. Belgian candi sugar
	I addes 1lb belgian candi sugar, and 10 ozs. light brown sugar to the boil @40mins.
Hops:	1 oz. Hallertauer Hersbrucker (5% AA, 60 min.) .5 oz. Hallertauer (4.25% AA, 30 min.) .5 oz. Hallertauer (aroma)
Yeast:	I used white labs WLP500 Trapist ale [keep your primary ferment temps around 65 deg. for a real fruity taste].
Log:	I also added 5ozs. of good quality ground coffee to the mash. this beer was brewed on 4/18/03 the primary temp was 68deg.I racked to the secondary on 4/26/03.The beer has a great fruit nose and is begining to clear, should be very good in about a month!!!
Carbonation:	I'll keg it when it clears and drink a toast to Lynne!

Recipe posted 04/27/03.