Brew Date
January 24, 2010
Tap Date
December 25, 2010
Attenuation
76.4% apparent
62.5% real
Fermentables
German Pilsen Malt (2-Row)
22.00 lbs|59.9%
Info
Light color, malty flavor. For pilsners, lagers.
Info
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
Info
Typical top fermented aroma; for wheat beers.
Info
Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.
Info
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.
Info
Light crystal malt. Used in lighter Abbey or Trappist style ales.
British Pale Chocolate
Thomas Fawcett and Sons0.25 lbs|0.7%
Info
Used in darker beers such as porters and stouts to add color and richness. It is used in preference to chocolate malt when less color from the grains is desired and a grain with milder flavors is needed.
Hops
1.50 oz
Magnum 13.5%
60 min Boil
Yeasts
1 pkg
Abbey AleWLP530
White Labs
Equipment Profile15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Evaporation Rate
9.00%per hour
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
1.00gal
Mash Profile Abbey Ale
Notes
Used in two of six remaining Trappist breweries. Distinctive plum and fruitiness. Good for high gravity beers.
Fermentation and Aging
Water Profile Denver, Colorado
General Info
Third barrel brew with the Rock Hoppers, and I'm honored that they chose my recipe for it.
Will be blended with other brews of using the same recipe and aged in an oak barrel for 8 months.
The original recipe called for Munich, using Dark Munich instead. Substituting Pale Chocolate instead of Chocolate malt as well.
Tasted the non-oak version recently. In my opinion, this is the recipe. Excellent dark fruit esters. Raisins, figs, cherries in the nose and in the finish. Warming alcohol, but not distracting. "Belgian" maltiness with appropriate fruitiness with a drying finish. My favorite version so far. A keeper (December 23, 2010).
Procedure
Single infusion mash at 153° F for 60 minutes.
Ferment at 72° F.
Once primary fermentation begins to slow, make a syrup with the sucrose and a bit of water, boil, cool, and add to fermenter.
