St Thomas C-Street Injury

Trappist Ale

This is a 2015 BJCP style 26d beer brewed at Church Street Brewing when they hosted a brew meet.

Recipe: Belgian Dark Strong
Volume: 5 gallons
Dates:

Brew date: June 30, 2018
Transfer to secondary: July 14, 2018
Kegging: July 28, 2018

Ingredients:

Water and Grain: Base wort supplied by Church Street
Pilsner malt
Yeast: WLP500 Belgian Trappist

Wort and Sugars

	Potential sg p/p/g	Total Points
7 gallons of 1.070 base wort 1 lb of Extra Dark Belgian Candi Syrup	1.070 1.032	490.0 32.0
	Pre-boil: Target:	522.0 522.0	/ 7 gal = 74.6 >>> 1.075 / 5 gal = 104.4 >>> 1.104

Hops

2.0 oz Hallertauer - 3.6% avg alpha Utilization: 60 minutes @ 1.075 = 18.4%	*IBU = 2.0 3.6 * 18.4 * 0.75 / 5 = 19.9**
1.0 oz Saaz - 2.6% avg alpha Utilization: 15 minutes @ 1.075 = 9.1%	*IBU = 1.0 2.6 * 9.1 * 0.75 / 5 = 3.6**
	Total IBU = 23.5

Activity Log

Yeast Starter:

Two days before the brew, boiled 5 ounces of DME in 1.4 liters of water for 10 minutes and cooled in ice bath. Shook to aerate, pitched yeast, fitted stopper and airlock, and placed at 70f.

Boil:

Filled 10 gallon Polarware pot with ~7 gallons of 1.070 wort from Church Street lautering process. Brought to boil then added Belgian Candi Syrup. Boiled through break for 20 minutes then added first hops. Boiled for 45 minutes then added second hops. Boiled for 15 minutes then removed heat. Cooled through counterflow chiller taking specific gravity reading of 1.104. Collected ~5 gallons on top of yeast already in carboy. Aerated by rocking, fitted blow-off tube and placed at 70f.

Fermentation

Observations of primary stage (14 days starting @ 70 f)

7-1-18: Foam overflowed into blow-off tube. Steady flow of CO2.
7-2-18: 1 inch of foam; 46 groups of bubbles per minute into blow-off tube. Changed to airlock
7-3-18: 1/2 inch of foam; 26 bubbles per minute.
7-4-18: 1/4 inch of foam; 16 bubbles per minute.
7-5-18: 1/4 inch of foam; 8 bubbles per minute.
7-7-18: thin foam; 3 bubbles per minute.
7-14-18: slight patches of foam; transferred

Transferred to second carboy taking specific gravity reading of 1.022. Fitted with airlock and placed at 72 f. Captured a 2 liter bottle and placed in fridge under 30 lbs/sq in CO2 to force carbonate.

Secondary stage (14 days @ 72 f)

7-15-18: small patches of foam; one bubble in 2 min 40 sec; noticable clarification
7-17-18: small patches of foam; no bubble in 5 min; noticable continued clarification

Kegging:

Transferred to keg taking specific gravity reading of 1.021. Put under 30 lbs/sq in CO2 and placed in fridge to force carbonate. Captured a 2 liter bottle and placed in fridge under 30 lbs/sq in CO2 to force carbonate.

See St Thomas C-Street Injury labels here.

Results:

TBD