I am catching up on some homebrew news. On March 1st, I brewed Norther Brewer’s The Number 8. If I would have been thinking I would have made it my eighth beer, but oh well. The beer is based off of a recipe that appears in “Brew like a Monk”, which is a very good book that I highly recommend for homebrewers that like Belgian and Trappist ales.
I basically followed the general instructions, except instead of putting in the corn sugar and Belgian candi at the end like it stated to, I put it in 10 minutes before the end of boil to make sure everything got mixed in well. The OG ended up being 1.082, even with such a high OG, I plan on keeping it in the secondary only for about 6 weeks, then bottle condition for a longer period of time. The ingredients are as follows:
Specialty Grains
* 1.50 lbs. CaraMunich Malt
Fermentables
* 6 lbs. Pilsen Malt Syrup (boil for 60 min.)
* 2 lb. Pilsen DME (boil for 60 min.)
* 2 lb. Brown Belgian Soft Candi Sugar (10 min.)
* 15 oz. Corn Sugar (10 min.)
Boil Additions
* 1 oz. Tradition (60 min)
* 0.5 oz. Hallertau (30 min)
* 0.5 oz. Hallertau (5 min)
Yeast
* Wyeast #1762 Belgian Abbey II
