Schots Abbey style Pale Ale

[196osh]

Schots Abbey style Pale Ale

Grist
Lager Malt 2.5 EBC 10 lbs. 5.8 oz 4700 grams 81%
Munich Malt 20 EBC 0 lbs. 14.0 oz 400 grams 6.9%
Sugar, Household White 0 EBC 0 lbs. 14.0 oz 400 grams 6.9%
Wheat Malt 3.5 EBC 0 lbs. 7.0 oz 200 grams 3.5%
Biscuit malt 69 EBC 0 lbs. 3.5 oz 100 grams 1.7%

Hops
Bobek Whole 5.2 % 75 mins 0 lbs. 1.2 oz 35 grams 33.3%
Saaz Whole 3.3 % 15 mins 0 lbs. 1.2 oz 35 grams 33.3%
Saaz Whole 3.3 % 0 mins 0 lbs. 1.2 oz 35 grams 33.3%

Final Volume: 22 Litres
Original Gravity: 1.062
Final Gravity: 1.011
Alcohol Content: 6.7% ABV
Total Liquor: 32.6 Litres
Mash Liquor: 13.5 Litres
Mash Efficiency: 75 %
Bitterness: 23.3659054455024 EBU
Colour: 9 EBC

Will have a 2.2L starter of WY1214, will be fermenting at 21C and letting it rise naturally.

Everything is orgnised now, so I took a picture of the grist:

[196osh]

Ended up with a bit too much beer for the starter that I had

So I boiled up some malt extract and topped up the other beer with the excess beer I had.

Ended up with 10L of sorta pale ale-ish stuff fermented with T-58 with orange peel and crushed corridander seeds in the last 5 mins of the boil OG 1048

As well as 22L of Belgian Pale Ale OG: 1058, fermented with a 2.2L starter of WY1214.

[DarloDave]

Sounds nice :d

[adm]

Yep - that sounds good. I like a nice Belgian Pale Ale - especially when young and fresh. I think they're even better before all the yeast has dropped out as you get more of the yeast character. Don't be shy with it....

[DarloDave]

Are you going to brew anything bigger on the yeast cake?

[adm]

Are you going to brew anything bigger on the yeast cake?

Trippel Trippel Trippel !!!!!

Having said that, I am still trying to finish my "Pour Moi" Trippel that I brewed on (checks.....) 4th April 2009 !!!

I must be nearly there....can't be more than a few pints left......at 11.3% ABV Drinking some now....

(I'm making a heroic effort to drink all of my remaining strong beers....I've still got a 10.7% barley wine that's a year and a bit old and still in secondary.... I wonder what that tastes like?)

[mysterio]

Hard life eh ADM.

This beer sounds good, got the stir plate working?

[adm]

Hard life eh ADM.?

Ah... I should know better than to expect sympathy....

[196osh]

Will the yeast be able to cope with the abuse?

1058 is normally higher than I thought you could reuse it. If this is not the case a Tripel wil be in the offing.

That would be brilliant.

Stir plate is semi working, but I didnt use it as I figured the belgian yeast would prefer intermitant shaking and a ncie water bath. Still need bigger magnets.

[adm]

WY1214 should be fine if you just pitch the new beer right on top of the old one....you'll have plenty of yeast.

IIRC (looking at my notes).....when I did the Trippel I'm drinking now, I pitched 1L of WY1214 yeast slurry and it went from 1090 to 1010 in 6 days....ended up at 1006 Temp was 18C ramping to 25C over 2 weeks.

I note from the original thread that various people (particularly a certain Mr. Bandini) were questioning my resolve about how long i could leave this one for before drinking. For the record, it's been nearly a YEAR now and I still haven't quite finished the keg!

[196osh]

Good stuff.

I will do that then. Might put my oaty IPA on the back burner for a while then make this. Need to make sure that I have the bottling power. Might try and make one with some oats in it a la Tripel Karmeleit. How is yours?

Or I could try and make a BSDA or a Quad....

A Quad. What an idea. What do you think? So many ideas.

[mysterio]

OK, you got me. I thought i'd heard of all the styles and acronyms. What's a BSDA???

[DarloDave]

i googled it and got British Soft Drinks Association..guessing its not that!
*more googling*

Belgian Strong Dark Ale

[196osh]

Haha.

Like dave says Belgian Strong Dark Ale.

I am thinking a dark belgian as I have the pale one....hmmmm.

[mysterio]

AH of course!

Yeah you'll definitely need a yeast slurry for something so strong. I say go for the Belgian Dark Strong! Try and see if you can get some of the dark candi syrup, I tried it in a dubbel and it's some good stuff.