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#61 matt6150

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Posted 29 February 2016 - 05:47 PM

I brewed up a batch of this two weeks using the recipe Denny posted back in post #28. The only thing I didn't add was the cane sugar. I also went with 2 pouches of D-180 as well. I had a OG of 1.090 and fermented with a huge starter of 1762. After the two weeks I'm sitting at 1.024. I thought it would get much lower than that. I'm trying to decide what to do with it at this point, any suggestions? It is currently sitting in the primary at 70 degrees.



#62 matt6150

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Posted 01 March 2016 - 07:19 PM

I brewed up a batch of this two weeks using the recipe Denny posted back in post #28. The only thing I didn't add was the cane sugar. I also went with 2 pouches of D-180 as well. I had a OG of 1.090 and fermented with a huge starter of 1762. After the two weeks I'm sitting at 1.024. I thought it would get much lower than that. I'm trying to decide what to do with it at this point, any suggestions? It is currently sitting in the primary at 70 degrees.

Basically I'm wondering if this is normal for it to finish this high or I missed something here? Should I try to get it going again somehow, add anything? Or just rack to secondary and let it be?



#63 cavman

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Posted 01 March 2016 - 08:32 PM

I would have expected to finish lower as well, maybe try a clean strain like US-05 and hope it can dry it out. I would think the yeast profile is already in place.

#64 matt6150

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Posted 02 March 2016 - 08:12 AM

Would it come back alive with more yeast even after sitting for over a week with no activity?

#65 neddles

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Posted 02 March 2016 - 08:18 AM

I have never tried this before but I remember learning that the thing to do is pitch the clean up/second yeast at high krausen. Maybe someone else can confirm or dispute that?



#66 denny

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Posted 02 March 2016 - 09:30 AM

I brewed up a batch of this two weeks using the recipe Denny posted back in post #28. The only thing I didn't add was the cane sugar. I also went with 2 pouches of D-180 as well. I had a OG of 1.090 and fermented with a huge starter of 1762. After the two weeks I'm sitting at 1.024. I thought it would get much lower than that. I'm trying to decide what to do with it at this point, any suggestions? It is currently sitting in the primary at 70 degrees.

 

2 weeks is too soon.  Stan has said that the last 10% of attenuation can take as long as the first 90%.  Give it a couple more weeks.


Edited by denny, 02 March 2016 - 09:30 AM.


#67 matt6150

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Posted 02 March 2016 - 01:13 PM

2 weeks is too soon. Stan has said that the last 10% of attenuation can take as long as the first 90%. Give it a couple more weeks.

Should I try and stir it back up again or just let it be?

#68 cavman

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Posted 02 March 2016 - 05:20 PM

Would it come back alive with more yeast even after sitting for over a week with no activity?


Of the yeast can handle the alcohol level it should if there is enough sugar left. But Denny's suggestion of patience is probably best right now.

#69 Poptop

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Posted 03 March 2016 - 02:28 PM

Rustling up the cake cannot hurt matters imho.

#70 Poptop

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Posted 19 September 2016 - 12:50 PM

Bumping this one too. It's BDSA season at BuresBrues

#71 denny

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Posted 19 September 2016 - 01:15 PM

This is the best one I've ever made.  I intend to make it again soon using D-240 in place of the 180.

 

#304 Rochefort 8

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       16.58
Anticipated OG:          1.079    Plato:             19.08
Anticipated SRM:          28.4
Anticipated IBU:          28.1
Brewhouse Efficiency:       73 %
Wort Boil Time:             70    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:    7.25    Gal
Pre-Boil Gravity:      1.060    SG          14.71  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 73.9    12.25 lbs. Pilsener                      Belgium        1.037      2
  9.0     1.50 lbs. CaraMunich 80                 France         1.034     80
  6.0     1.00 lbs. Dark Candi Syrup                             1.031    180
  4.2     0.70 lbs. Cane Sugar                                   1.047      0
  3.0     0.50 lbs. Flaked Corn (Maize)           America        1.040      1
  3.0     0.50 lbs. Special B Malt                Belgian        1.030    114
  0.8     0.13 lbs. Sinamar (BYO)                 Carafa extract 1.000   1000

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.70 oz.    Fuggle                            Pellet   4.00  21.3  60 min.
  0.60 oz.    Hallertauer Mittelfruh            Pellet   4.00   5.8  30 min.
  0.40 oz.    Hallertauer Mittelfruh            Pellet   4.00   1.0  5 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  0.36 Oz     Corriander Seed                Spice      5 Min.(boil)
  1.00 Tsp    CaCO3                          Other      0 Min.(mash)


Yeast
-----

WYeast 1762 Belgian Abbey II


Mash Schedule
-------------

Mash Name: Rochefort mash

Total Grain Lbs:   14.88
Total Water Qts:   16.00 - Before Additional Infusions
Total Water Gal:    4.00 - Before Additional Infusions

Tun Thermal Mass:   0.13
Grain Temp:        63.00 F


                     Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
---------------------------------------------------------------------------------
beta                   0     30    140     137   Infuse   158       16.00   1.08
alpha                  0     60    154     154   Infuse   212        5.56   1.45


Total Water Qts:           21.56 - After Additional Infusions
Total Water Gal:            5.39 - After Additional Infusions
Total Mash Volume Gal:      6.58 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.



#72 Poptop

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Posted 19 September 2016 - 01:24 PM

Thanks Denny, nice build. What's the corn bring? Dryness?

#73 denny

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Posted 19 September 2016 - 02:13 PM

Thanks Denny, nice build. What's the corn bring? Dryness?

 

Yep, and a tiny bit of sweetness.  That recipe is based on the recipe for Rochefort.  They used to use corn, but I understand today it's just sugar.




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