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Purgatory
Intended to be sort of like Kasteel brown. (If it's not dead on, that's ok too.) It should be sweet, chocolatey, and kind of port-like, the kind of beer where you split a bottle of between several people.
| Brewer: | WackAMole | Email: | - | |||||
| Beer: | Purgatory | Style: | Belgian Strong Ale | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 24 IBU | |||||
| OG: | 1.097 | FG: | 1.018 | |||||
| Alcohol: | 10.1% v/v (8.0% w/w) | |||||||
| Grain: | 10 lb. Belgian Pilsner 3 lb. American Vienna 8 oz. Belgian aromatic 8 oz. Belgian biscuit 8 oz. Belgian CaraMunich 8 oz. Belgian CaraVienne 4 oz. Belgian Special B 2 oz. Belgian chocolate 2 oz. Debittered black malt |
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| Mash: | 70% efficiency | |||||||
| mash at 148°F for 120 minutes (trying to keep the body as light as possible given the huge amount of grain going in.) mash out at 170°F Sparge with 170° water up to 6 gallons |
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| Boil: | 60 minutes | SG 1.081 | 6 gallons | |||||
| 2 lb. Belgian dark candi sugar | ||||||||
| Hops: | .75 oz. Willamette (4.5% AA, 60 min.) .75 oz. Styrian Goldings (5.5% AA, 60 min.) .5 oz. Saaz (3.75% AA, 15 min.) |
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| Yeast: | White labs 570 I will be using a huge starter, the entire yeast cake from my previous batch. |
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| Log: | The fermentation took off like a rocket. Within 4 hours after putting the wort on top of the still active yeast cake, I had foam coming out of the top of the fermenter. This is a 5 gallon batch in a 6.5 gallon fermenter, so that's some serious foaming. I don't want the temperature to get too high, I want this batch to be easy on the phenols, so I'm keeping it in a shallow water bath with a wet t shirt on it. Even still, the temperature is hovering around 70F. That thing is making producing some heat. |
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Recipe posted 04/06/04.
