Brewed: TFM Grand Cru - 06/10/2008

TFM Grand Cru

18-E Belgian Dark Strong Ale

Author: Steve Tindall

Size: 18.96 L

Efficiency: 75.0%

Attenuation: 75.0%

Calories: 257.6 kcal per 12.0 fl oz

Original Gravity: 1.077 (1.075 - 1.110)

Terminal Gravity: 1.019 (1.010 - 1.024)

Color: 18.82 (12.0 - 22.0)

Alcohol: 7.61% (8.0% - 11.0%)

Bitterness: 29.7 (20.0 - 35.0)

Ingredients:

120 g Amber Malt
900 g Munich Malt
230 g Caramunich® TYPE I
380 g Dark Crystal Malt 250ebc
230 g Torrified Wheat
3.0 kg Liquid Light Extract
250 g Candi Sugar Clear
250 g Dark Brown Sugar
30 g Hallertau (4.2%) - added during boil, boiled 60 min
30 g Styrian Goldings (4.6%) - added during boil, boiled 30 min
1.0 tsp Irish Moss - added during boil, boiled 15.0 min
1.0 tsp Yeast Nutrient (AKA Fermax) - added during boil, boiled 10.0 min
1.0 ea White Labs WLP500 Trappist Ale

Ambient Air: 21.11 °C

I have not fermented this yet. I transfered the near boiling wort to a 17L cube and sealed it. I will probably ferment next week using Wyeast #1214 Belgian Ale Yeast.

Results generated by BeerTools Pro 1.5.0

Bottled: Czech Pills - 09/10/08

TFM Czech Pills

Bottles the pills today. FG was 1020 so that puts here at about 5.5% ABV. Here all the details:

Brewer:	The Fat Monk		Email:	-
Beer:	TFM Czech Pills		Style:	German Pilsener
Type:	Extract w/grain		Size:	19 liters
Color:	10 HCU (~7 SRM)		Bitterness:	14 IBU
OG:	1.062		FG:	1.020
Alcohol:	5.4% v/v (4.2% w/w)
Grain:	0g 100g Belgian Munich 0g 200g Belgian Pilsner
Boil:	minutes	SG 1.146	8 liters
	3kg Light dry malt extract
Hops:	40g Saaz (3.75% AA, 60 min.) 15g Saaz (3.75% AA, 45 min.) 15g Saaz (3.75% AA, 30 min.) 15g Saaz (3.75% AA, 15 min.) 15g Saaz (aroma)

Brew: Belgian Wit - 06/10/2008

Hi All,

Brewed a Belgian Wit beer today. Bought one of the "Brewers Selection" Hefeweizen fresh wort kits. I added the peel of 2 small oranges and some crushed coriander seeds. I put the peel and the seeds in a cup of water and brought it to the boil to kill any nasties. Next I added this, and 4 litres of warm water with the fresh wort to the fermenter and pitched a vial of White Labs WL400 Belgian Wit yeast.

Data:

Name: TFM Belgian Wit

Style: Belgian Wit beer

OG: 1.040

Ferment temp: 22-24C

Volume in Fermenter: 20L

Cheers,

Steve...