St Thomas C-Street Dark


Trappist Ale

This is a 2015 BJCP style 26d beer brewed at Church Street Brewing when they hosted a brew meet.

Recipe: Belgian Dark Strong
Volume: 5 gallons
Dates:
Ingredients:

Activity Log

Yeast Starter:

Two days before the brew, boiled 5 ounces of DME in 1.4 liters of water for 10 minutes and cooled in ice bath. Shook to aerate, pitched yeast, fitted stopper and airlock, and placed at 70f.

Boil:

Filled 10 gallon Polarware pot with ~7 gallons of 1.070 wort from Church Street lautering process. Brought to boil then added Belgian Candi Syrup. Boiled through break for 20 minutes then added first hops. Boiled for 45 minutes then added second hops. Boiled for 15 minutes then removed heat. Cooled through counterflow chiller taking specific gravity reading of 1.104. Collected ~5 gallons on top of yeast already in carboy. Aerated by rocking, fitted blow-off tube and placed at 70f.

Fermentation

Observations of primary stage (14 days starting @ 70 f) Transferred to second carboy taking specific gravity reading of 1.022. Fitted with airlock and placed at 72 f. Captured a 2 liter bottle and placed in fridge under 30 lbs/sq in CO2 to force carbonate.

Secondary stage (14 days @ 72 f)
Kegging:

Transfer to keg taking specific gravity reading. Put under 30 lbs/sq in CO2 and place in fridge to force carbonate. Capture a 2 liter bottle and place in fridge under 30 lbs/sq in CO2 to force carbonate.

See St Thomas C-Street Dark labels here.

Results:

TBD