This was originally going to be another batch of El Jefe, but Blockader was out of Pilsener malt. I substituted something new, Abbey malt in its place:
10 lbs Wheat malt
5 lbs Vienna malt
4 lbs Pilsener Malt
Belgian Summer Ale: add 1lb sugar
2 oz Hallertauer (3.9%AA -- 60 minutes)
Abbey Ale: add 1oz Styrian Goldings (5.4%) -- 15 minutes
Paterweizen -- Weinhenstephaner Hefeweizen
Belgian Summer Ale -- Wyeast 1214
Reflections on Brewday: My efficiency sucks 66%. I don't know if it is the fact that I am using wheat (I remembered the rice hulls this time even), or something else I am doing. Everything else went great. The scrubby was really slowing me down; I think I saved at least 90 minutes taking it off.
5.29.11 -- Gravity at 1.013 -- kegged
Belgian Summer Ale Notes:
5.29.11 -- Gravity at 1.011 -- Racked into secondary with culture of Brett B and 1 oz medium toast French oak chips
7.7.11 -- Gravity down to 1.009. Seems to have a little way to go, though the Brett flavor as well as the wood is starting to show through.
9.26.11 - 1.005 wood and Brett are tasting good. Will check again I. A few weeks to see if it is stable.
10.18.11 -- reading 1.006 - 1.007. I can't imagine it going up, so I am calling this stable and ready to bottle. Brett aroma is really there. The beer is really dried out, and maybe a bit thin. Wood flavor is nice, but one-dementional (I am going to start using cubes.). Overall this is going to be a good summer beer.
10.25.11 -- Bottled at around 4 volumes CO2
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