After entering the last batch into a contest, the comments I received back included suggestions to "up the malt backbone" or something to that effect. To that end, I reduced the pils by 1.5 pounds and added 1.5 pounds of Munich.
Brewed on a wickedly cold day (10°F). Purposely omitted the sugar addition in favor of adding it as fermentation begins to slow - probably around the fourth day in primary. That’ll give the little yeasties a treat as they wind down. Thus, the OG here is caclulated at 68% efficiency. Also, I’m trying to keep the fermentation temperature above 70. It’s in a warm bathroom wrapped in a down blanket (December 14, 2008).
Fermentation temperature has been a constant 71°F. Added the 2.5 lbs of sucrose (I made a syrup) three days into fermentation. By the fifth day, fermentation is noticably slower and the yeast has begun to flocculate (December 19, 2008).
| Amount | Malt/Grain | % |
|---|---|---|
| 11.50 pounds | Belgian Plisen Malt | 85.2% |
| 0.25 pounds | Belgian Aromatic Malt | 1.9% |
| 0.25 pounds | German Wheat Malt Light | 1.9% |
| 1.50 pounds | German Light Munich Malt | 11.1% |
| 13.50 pounds | Total Grain Weight | 100% |
| Amount | Adjunct |
|---|---|
| 2.50 pounds | Sucrose (Table Sugar) |
| Amount | Non-Fermentable | Time |
|---|---|---|
| 1 tsp | Gypsum | 60 minutes |
| 1/4 tsp | Irish Moss | 15 minutes |
| Amount | Hop | Time | AA | |||
|---|---|---|---|---|---|---|
| 1.25 ounces | Super Golding | 60 min | 7.0% | |||
| 0.50 ounces | Saaz | 10 min | 3.5% | |||
| 1.75 ounces | Total Hop Weight | |||||
| Name | Lab/Manufacturer | Form | Amount |
|---|---|---|---|
| Abbey Ale (WLP530) | White Labs | Liquid | Pitch onto yeast cake |