Hidely doodly neighborino! Well, it's not quite that Flanders. But this time around I am trying to make something in the vein of one of my favorite all time beers- Petrus Aged Pale.
9 lb German Pils
1 lb Carahell
1.25 oz Styrian Goldings pellet @ 90 min
Wyeast 3763
tog- 1.057
aog- 1.049
ig- 1.008 (4/17/11)
3/24/11- Mash in with 4 gal water at 132. Dough in temp at 122 for 20 min. Decoct to
145 for 40 min decoct to
162 for 30 min decoct to
169 for 10 min (mash out)
Sparged with 176 water.
I had a large boil over since I was playing a video game and not paying full attention. Lost about 2 gal of volume. Added water and some light DME to make up for the volume and potential gravity lost. Still was under gravity by about 8 points. Ah well.
4/17/11- To secondary, which is the carboy that contained my historical Saison. Didn't clean the carboy at all since I liked the flavor of what come out of it.
4/20/11- Nice and foamy in the carboy. Guess the house bugs are doing some more work on the beer.
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