One of my friends showed some interest in homebrewing, after I he had sampled some of my early attempts. So on one of his few days off in the summer, I took a day off myself, and we brewed a hodgepodged belgian style beer.
Inside. July 31st.
I think the temperature/humidity achieved amazonian rainforest levels. It has spent some time in the bottles now, and a few of the remaining 750ml bottles were toted with me last month to his wedding in Arizona. Though he preferred some of the other beers I've made in the past, this one is very drinkable, dangerously so. This is a clean, crisp 'strong blonde' maybe...has a subtle sweet orange and coriander spiciness, but I'm unable to unravel it from the yeast profile. Fermented quite dry due to use of the sucrose and mesquite honey. Actually bottle conditioned it with the honey as well.
Here's the recipe, and following, some interesting pics of the ongoing fermentation/clearing.
Belgian Blond Ale
Batch Size: 5.00 gal
Boil Size: 5.87 gal
Asst Brewer: Aardsma
8 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 59.65 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 7.02 %
1 lbs Oats, Flaked (1.0 SRM) Grain 7.02 %
1 lbs Wheat, Flaked (1.6 SRM) Grain 7.02 %
12.0 oz Steel cut oats (1.0 SRM) Grain 5.26 %
1.00 oz Argentian Cascade [3.70 %] (75 min) Hops 12.1 IBU
1.00 oz Hallertauer Select [1.50 %] (30 min) Hops 3.6 IBU
0.75 oz Orange Peel, Sweet (Boil 1.0 min) Misc
1 lbs Honey (1.0 SRM) Sugar 7.02 %
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 7.02 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787)
Measured Original Gravity: 1.075 SG
Measured Final Gravity: 1.019 SG
Actual Alcohol by Vol: 7.32 %
Bitterness: 15.7 IBU
Calories: 343 cal/pint
Est Color: 4.4 SRM
24hrs after pitching-krausen had formed and seemed to fall already a little. You'll also notice I didn't do a very good job of getting the wort off the trub. The fermenting beer spent its life in my bedroom, where the A/C was on round the clock, to keep the fermentation temps reasonable. oh, and so I could sleep comfortably in the humid boston mid-summer.
48hrs after pitching-krausen has already fallen, but yeast is clearly very thickly in suspension. I believe you'd say this was turbid. yep.
Day 5, you can see the yeast starting to flocculate.
Bottled, some with euro crown cap, others in cork/cages, and a couple 'test' bottles for opening sneak peak tastes early in to the bottle conditioning.