Brewing Method: All Grain
Yeast: WY1214, WY3787
Yeast Starter: 500mL starters
Batch Size: 11 Gallon US
Original Gravity: 1.071
Final Gravity: 1.014
Alcohol Content: %
Total Grains: 25 Lbs
Color: 9.5
Extract Efficiency: 81 %
Hop IBU's: 28.4
Boiling Time: 90 Minutes
Primary Fermentation: Pitched at 78F, fermented 8 days at 72F
Secondary Fermentation: Five days at 72F
Additional Fermentation: Bottle conditioned both batches.

Grain Bill:

19 Lb MFB Pils
1 Lb Wheat
.75 Lb Special B
.75 Lb Aromatic
.75 Lb Biscuit
2.75Lb Sourwood Honey

Hop Bill:

1oz Czech Saaz 4.0%AA FWH
1.5 oz EKG 5.45%AA 90 Minutes
1.75 oz Czech Saaz 2.2%AA 15 Minutes

Mash Schedule:

5 Gallons 170F water to bring tun and mash to 154F. Undershot, at 10 min hit burner. Overshot at 20 min, added cold water. Held fine till 60 min was down to 148. Burner on up to 155. Sparge at 90 miniutes. Sparte hit too low, too high, too low, too high +5/-10F.

Brewers Notes:

This was a very drinkable beer, with the exception of the slight off taste from the sourwood honey. I will use a different sugar source next time.

8-11-01 Second attempt at a Belgian. This time upping the alcohol slightly. Single Infusion mash at 154. Undershot, at 10 min hit burner. Overshot at 20 min, added cold water. Held fine till 60 min was down to 148. Burner on up to 155. Sparge at 90 miniutes. Sparte hit too low, too high, too low, too high +5/-10F.
Boiled down to 11 gallons. First runnings 1.105, last 1.020. Boiled and hopped per schedule. Chiller only got it down to 80F. Split batch, 5.5 Gallons WY1214, 5.5 Gallons 3787 Belgian Strong Ale. both oxigenated 1 min ea. pitched at 78F.
8-19-01 Racked to secondary 1214 - 1.014, 3787 - 1.026
8-24-01 Racked to Corny 1214 - 1.014, 3787 - 1.018 : both are estery, but not the heavy Bubblegum flavor of the first batch. Light clove maybe. 3787 doesn't have much estery flavor.
1214 took first at SOFHB and put me in first for Open competition for the year.