Pi Day Ale

I had 9 lbs of amber DME that I wanted to expend, so this is what happened. The grains were mashed and added 36 hrs after pitching yeast into primary.

Brewer:	Jeff		Email:	jeffschoellerman@cox.net
Beer:	Pi Day Ale		Style:	Belgian Dubbel
Type:	Extract w/grain		Size:	5 gallons
Color:	29 HCU (~15 SRM)		Bitterness:	14 IBU
OG:	1.079		FG:	1.012
Alcohol:	8.6% v/v (6.7% w/w)
Water:	Water for 25 cents a gallon from the local water machine.
Grain:	.75 lb. Belgian aromatic .25 lb. Dextrine malt (Cara-Pils)
Steep:	Mashed grains in 1.5 qts h2o at 150 for 1 hr, raised to 160 10 min, strained out grains and sparged with 1/2 pint @ 170. Boiled for 45 min, cooled to 70, added to primary and aerated.
Boil:	60 minutes	SG 1.197	2 gallons
	9 lb. Amber malt extract 16 oz. Belgian candi sugar
Hops:	1 oz. Perle (8% AA, 60 min.) 1 oz. Perle (8% AA, 30 min.) .5 oz. Styrian Goldings (aroma)
Yeast:	WL500 (Trappist Ale), 750 ml starter
Log:	Brewed on 3/14/10, OG = 1.080 added mashed grains 3/16/10 3/22/10 sg = 1.016

Recipe posted 03/22/10.