title
title
nameless Belgian Black Ale (03.15.2008)
Photo
Ingredients (10 gallon batch)
20 lb - 2-row
2 lb - crystal 70-80°L
1 lb - munich
1 lb - chocolate
1 lb - black patent
2 - 1214 belgian abbey ale wyeast
2 oz - northern brewer 8.5% aa (boil)
2 oz - northern brewer 8.5% aa (20 min)
      
Brew schedule
11:15 start heating strike water (9 gal)
11:50 mash starts - mash: 153°F
strike water: 166°F
12:50 mash ends - mash: 148°F
1:10 sparge starts - mash: 174°F
water: 187°F
1:25 sparge ends - mash: 167°F
water 183°F (7 gals added)
1:45 hot break ends
2:45 boil ends
3:45 all cleaned up
Transfers
03.25.2008 secondary
04.23.2008 kegged
      
Specs
Original gravity: 1.062
Secondary transfer: 1.016
Final gravity: 1.015
4.9% by weight
6.1% by volume
Notes
Brewed for family & friends.
All hops should be Golding.
First session with mash tun jacket.
First session with bulk grain and Barley Crusher Mill.
Recirculate mash before sparging for ~20 minutes.
Active fermentation started at the end of day 2 and lasted 24 hours.
Used heater belts.