Yuma Brewers

Tonight’s beer: Belgian Dubbel (Abbey)
This is an authentic Abbey style ale like those that arose long ago in Trappist monasteries throughout Belgium.  Dark brown in color, high in gravity and alcohol, this kit exhibits medicinal, plum, and raisin flavors when fermented at warm temperatures.
Yeast: #1388 Belgian Strong Ale. Robust flavor yeast with moderate to high alcohol tolerance.  Fruity nose and palate, dry, tart finish.  Flocculation: low.  Apperent attenuation: 73-77%. Optimum temp: 65-75

General evening notes:
We started around 8:ish, added the grains at 8:28 and pulled at 8:44 (.25 lbs Dingermans Caramunich and .25 lbs Dingemans Special B).
Added the sweets at 9:10
6.6 lbs Gold Malt Syrup
1 lb Light Dry Malt Extract
1 lb Dark Belgian Candi Sugar
Will hold the boil (started at 9) for 2 hours.  The starting hops will enter at 9:30 and the finishing hops will enter one minute prior to ending boil.

The Cherry Stout took a hard fall from glory due to last weeks freezer insident.  The beer froze, thus we drank higher alcoholic “Ice beer� and this week had the watery remnents.
Cracked the Cheer and WOW, it would be great with sushi.  It’s quite gingery.

Upcoming Events:
Members Present:
Matt and (eventually) Roxanne Molenar
Jason Hitesman
Jason Kaza
Daniel Jordan

Guests Present:
Richard Cummings

Current status:
EPA: Going into Secondary
Grand Cru: Carbonating
Mead: Long term secondary
California Common: On Tap
Holidary Cheer: Carbonating
Cherry stout: Off Tap (savoring)
Maibock:: Into Keg

This entry was posted on Wednesday, January 25th, 2006 at 1:44 am and is filed under Brew night. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.