Brew Day: 24 Dec 2015
1 lb Munich malt (from Jay's Brewing)
1 oz Briess CaraPils
*I followed my usual partial mash process
Boil (60 min):
1 lb Pilsen DME (@ 60 min)
6 oz corn sugar (@ 60 min)
7 g German Perle hops (@ 60 min)
Yeast: Safbrew Abbaye
*I followed my usual process for cooling the wort and pitching the yeast.
I placed the fermenter (along with the blow-off tube/bottle) in the fermentation location I use. As today is supposed to reach a record high temperature (they're calling for 72 deg F, on Christmas Eve), I turned the A/C on in the house this morning, so the temperature is going to be a pretty steady 71 deg F (or so) in the basement for the next couple of days. The temperatures are supposed to take a big drop on Monday, but I'm looking at keeping the temps right around 70 deg F. As this is a high gravity beer, I'll likely leave it in fermentation for about 3 weeks, and then let it sit for 4 weeks after bottling.
Addendum, 25 Dec: I was downstairs this morning (part of my daily routine) and I could hear a rhythmic, steady thumping through the wall. As I finished up my chores, I checked on the Abbaye, and yes, the blow-off bottle was the source of the thumping sound. I keep all of my fermenters in the bathtub in the basement bathroom, and I keep the door closed. When I opened the door, the first thing I noticed was the smell of the yeast, which wasn't the usual bready, yeast roll odor that I usually get. The aroma from this yeast is very different from what I've experienced with other yeasts (dry or liquid) to this point. Very interesting.
Addendum, 14 Jan: Bottled tonight, with 1 oz of table sugar dissolved in 1/2 c. of boiling water. The beer was really clear, and a nice golden-red color. I ended up with 9 bottles.