 |
 |
 |
 |
 |
 |
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: |
|
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.