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Out on the Eights
A slight twist on Stan Hieronymous' original recipe
| Brewer: | Rob Taylor | Email: | southwestcom@yahoo.com | |||||
| Beer: | Out on the Eights | Style: | Belgian Strong Dark Ale | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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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 |
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| 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 |
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| 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.) |
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| 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 and dirty, slushy, high trub bui) Secondary for 18-20 day. I will be conditioning one 12 pk of 22's for one year, the other ASAP (As Short As Possible) | |||||||
| Carbonation: | 2.2 volumes | Cane Sugar: 3.41 oz. for 5 gallons @ 68°F | ||||||
| Using cane for the real deal (I think . . . email me if you have a better idea, please) | ||||||||
Recipe posted 08/04/08.