So, yesterday I brewed up my 28th batch: a Belgian pale ale/abbey singel that is based on a recipe out of Randy Mosher's Radical Brewing. I named it in honor of my wife's just having got a new job! Yay!
The Recipe:
6 lb European Pilsner malt
3 lb European pale ale malt
8 oz Belgian aromatic malt
6 AAU (13g @ 13% AA) Nugget @ 60
3 AAU (24g @ 3.5% AA) Czech Saaz @ 30
2 AAU (16g @ 3.5% AA) Czech Saaz @ 5
2 AAU (19g @ 3% AA) Hallertauer @ 5
Wyeast 1214 - Belgian Abbey
Mashed at 151° for an hour using 12 quarts of water. Batch-sparged (needed 2 batches since I can't quite heat enough water to do it all in one batch after the mash) using 170° water.
O.G.: 1.050
Est. IBU: 36.7
Once again used the 10-gallon tun, although I discovered I had a broken hose clamp connecting the braid to the internal hose barb so I had to temporarily bridge the gap with a piece of plastic tubing. I really must get new hose clamps before brewing again. Other than that, this was an uneventful brewing session; reached 79% mash efficiency which is well within expected parameters.
Yesterday I also made a first pass at cleaning out the chest freezer I got. The vast majority of the nasty mold-or-whatever-it-is is gone, but I still want to bleach the inside to be sure. If I do that tonight, then I might even be able to get some beer carbonated for poker on Thursday! That would be nice.
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