Third Brother Quad

Belgian Strong Ale

This is a 2008 BJCP style 18e beer brewed at Two Brothers brewing company on the 2015 Big Brew day.

Recipe: Belgian Dark Strong Ale
Volume: 5 gallons
Dates:

Brew date: May 2, 2015
Transfer to secondary: Expected May 16, 2015
Kegging: Expected May 30, 2015

Ingredients:

Water and Grain: Base wort supplied by Two Brothers
94% two row
4% Carahell
2% Simpsons crystal 30
Yeast: WLP500 Belgian Trappist

Wort and Sugars

	Potential sg p/p/g	Total Points
7 gallons of 1.057 base wort 3 lb of Dark Belgian Candi Syrup 14.3 oz of Pale DME	1.057 1.032 1.035	399.0 96.0 31.3
	Pre-boil: Target:	526.3 526.3	/ 7 gal = 75.2 >>> 1.075 / 5 gal = 105.3 >>> 1.105

Hops

2.0 oz Hallertauer - 4.5% avg alpha Utilization: 60 minutes @ 1.090 = 16.1%	*IBU = 2.0 4.5 * 16.1 * 0.75 / 5 = 21.7**
0.5 oz Hallertauer - 4.5% avg alpha Utilization: 10 minutes @ 1.090 = 5.8%	*IBU = 0.5 4.5 * 5.8 * 0.75 / 5 = 2.0**
0.5 oz Hallertauer - 4.5% avg alpha Utilization: 3 minutes @ 1.090 = 1.8%	*IBU = 0.5 4.5 * 1.8 * 0.75 / 5 = 0.6**
	Total IBU = 24

Activity Log

Yeast Starter:

Five 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 72f.

Boil:

Filled 10 gallon Polarware pot with ~7 gallons of 1.065 wort from 2 Brothers lautering process. Brought to boil then added Candi Syrup and DME. Boiled through break for 20 minutes then added first hops. Boiled for 50 minutes then added second hops. Boiled for 7 minutes then added third hops. Boiled for 3 minutes then removed heat. Cooled through counterflow chiller taking specific gravity reading of 1.105. Collected ~5 gallons on top of yeast already in carboy. Aerated by rocking on folded towel, fitted blow-off tube and placed at 70f.

Fermentation

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

05/03/15 PM: 3 inches of foam with continual bubbles
05/04/15 AM: switched to airlock
05/04/15 AM: 1 inch of foam, 107 bubbles per minute
05/05/15 AM: .5 inch of foam, 37 bubbles per minute
05/05/15 AM: changed temp to 72 f
05/06/15 AM: .3 inch of foam, 17 bubbles per minute
05/07/15 AM: .25 inch of foam, 16 bubbles per minute
05/10/15 AM: .125 inch of foam, 13 bubbles per minute
05/12/15 AM: .063 inch of foam, 10 bubbles per minute

Transfered to second carboy taking specific gravity reading of 1.029. 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)

05/16/15 PM: thin layer of foam, 3 bubbles per minute
05/17/15 PM: thin layer of foam, 4 bubbles per minute
05/23/15 PM: patch of foam in center, 2 bubbles per minute
05/29/15 PM: small patches of foam, 1 bubble per 76 seconds

Kegging:

Transferred to keg taking specific gravity reading of 1.024. 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 Third Brother Quad labels here.

Results:

TBD