Tap Date
September 11, 2010
Attenuation
86.5% apparent
71% real
Fermentables
German Pilsen Malt (2-Row)
12.00 lbs|42.1%
Info
Light color, malty flavor. For pilsners, lagers.
American Pale Malt (2-Row)
12.00 lbs|42.1%
Info
Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.
Hops
2.00 oz
Centennial 11.5%
60 min Boil
1.00 oz
Centennial 11.5%
20 min Boil
2.50 oz
Saaz 5.5%
7 min Boil
Non-Fermentables
10 grams
Gypsum (Calcium Sulfate) Water Agent
Mash
Yeasts
1 pkg
Belgian Ardennes3522
Wyeast
Equipment ProfileConverted Keg, 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
Notes
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile Single Infusion Mash, Medium Bodied Beer, No Mash Out
Mash Steps
Fermentation and Aging
Water Profile Denver, Colorado
General Info
In salute to La Chouffe's Houblon Chouffe.
Combo double session brewed with Aaron Bush from RHBC. Two batches of the same recipe with two different yeasts - my batch with Wyeast Belgian Ardennes and Aaron's with White Labs Abbey Ale.
Added a very small bit of organic olive oil to facilitate oxygenation of the wort - was bubbling madly within twelve hours of pitching from the starter (June 27, 2010)
Made a syrup with 4.5 pounds of table sugar and about a couple quarts or so of water. Chilled and added to fermenter after two days in primary (June 28, 2010).
Procedure
Single infusion at 154° F.
Optionally, add minerals, salts to harden the brewing water (a Beer Advocate article mentions "Burtonizing" the water).
