I’m tasting some Celtic Cross bottled beer from last year and are now over-carbonated. With the extra fizz, they remind me of a Belgian Abbey Ale. I decided to cross the Scottish grain bill with a Belgian yeast to make a Scottish Abbey Ale, or Greyfriars.
- For St. Columba
- Brew day Saturday, January 19, 2019
- 15 g
Grain Bill 32.7# total-
- 24# Maris Otter
- 4# Wheat- DE
- 2# Munich- DE
- 1# Flaked Barley
- 9oz Roasted Barley
- 9oz Special B
- 6oz Peated
- 3oz 120L Crystal
Hop Bill- 4 oz Fuggle 60′
Yeast- Wyeast 3522 Belgian Ardennes
- OG = 1.059
- FG = 1.015
- ABV = 6%
- IBU = 20
- SRM = 16
- Pump 15g to kettle
- Strike 170F
- Mash in light grains 12g @156F 90′
- Pump 15g to kettle, strike 170F
- Mash in dark grains, bump 5g to 155-160F
- Add acid to sparge water
- Lauter to grant
- Pump from grant
- Collect 20g+, boil
- Add hops @<20g and boil 60′
- OG = 1.050 (less than I wanted)
I needed some private time and decided to make this a solo brew, perhaps with an emphasis on the spiritual/magical side of brewing. Of course, going solo with my system is a challenge and it took a while to get the mash tun up to temp. But again I’ve learned from my challenges and I think I can brew better next time.
After the long start up time, the day went well. My only issue is the low starting gravity. It’ll make a fine beer coming in at 1.050 but I was expecting 10 pts higher. The system has historically run very proficiently but the last two brews came in low.
Sample tasted good and the yeast kicked in quickly, perhaps because the wort was 76F when I pitched. It has now cooled to 60F and has been steadily bubbling since Sunday morning.
I racked after one week. Gravity checked 1.016. Sample was good, cloudy, tan, too light in body.. Have nearly 19 gallons, which is a surprise. Perhaps the volume did make up for the lower gravity.
After 3 weeks in secondary FG =1.010. Kegged all the beer. Sample was good, clear, light tan in color. I think this beer will keep me happy for the spring.