um, it's still in the kegs. kirk and i haven't had a chance to bottle it yet, but it is still coming. it's a belgian strong pale, from a recipe from "Brew Like a Monk" that vinnie from russian river contributed. it's about 8% abv.
for 60 liters finished beer the grain bill is
mash @ 67.5 C for 90 minutes, then recirculate till clear, sparge for 90 minutes
7.25kg belgian pilsner
5.5kg american 2 row
600g munich malt
600g white wheat
1.2kg maui gold raw sugar
60g pelletized kent goldings @ 80 mins
30g pelletized kent goldings @ 50 mins
20g pelletized kent goldings @ 20 mins
20g pelletized saaz @ 0 mins
s.g. 17 Plato
f.g. 2 Plato
pitched WLP500 Trappist Ale Yeast from an 10 liter starter.
You know you're in trouble when you need to use a carboy for your starter.
we still need to add sugar and yeast for bottle conditioning and the bottle 'em.
