Batch 7 - III Tripel

OK so at Meredith's suggestion made a Tripel today - Took this recipe as a start and made a few substitutions/changes.

4 oz Belgian Aromatic Malt
4 oz Carafoam
10.666 lb Pale Malt Extract Liquid
4 oz Malto Dextrin
1 lb Belgian Candi Sugar (brown, not clear)
1.5 oz Styrian Goldings hops (60 min)
0.5 oz Styrian Goldings hops (15 min)
1 tsp Irish Moss (15 min)

Wyeast 3787 Trappist Slap Pack

Wow, that's a lot of LME - I put a bit too much water in to start, and as a result had a whole MESS of boilovers. Oh well, after about 45 minutes it finally settled down - I need to remember that LME adds liquid. Well I am an idiot, but it seemed to turn out OK.

OG: 1.080 (10.5% potential abv)
Brew Day: 6/22/2008

Bottled: 7/21/2008
Bottled at FG 1.020
ABV - 7.875%

Wort tastes good - caramel deliciousness. A little lower alcohol than I'd have thought...

ONWARD!!!

Batch 6 - Witless Belgian White

OK so this is somewhat a clone recipe - but here's what I used:

8 oz Flaked Wheat
8 oz Belgium Aromatic Malt
4 oz Flaked Oats
4 oz Rice Hulls ( you wouldn't imagine how many rice hulls are in 1/4 lb)
6.7 lb Wheat Malt Extract
1 oz East Kent Goldings - bittering hops (60 minutes)

then at 45 minute mark:
1/2 oz Kent Goldings hops
1/4 oz Belgian Bitter Orange Peel
3/4 tsp Coriander seeds lightly crushed
pinch cumin powder

Then at 58 minute mark:
1/2 oz. Czech Saaz hops (aroma)
1/2 oz Belgian Bitter Orange Peel
1/2 tsp Coriander seeds lightly crushed
another SMALL SMALL pinch of cumin powder

Used a Wyeast Belgian Witbier slappack.

Initial Gravity: 1.054
7.08% potential abv
Brew Day: 6/13/2008

Transferred from 6.8 carboy to 5 gal carboy on 6/21/2008.

Bottled: 7/6/2008
So the Belgian White has been bottled - the unconditioned beer tastes delicious.

Final Gravity: 1.014
Alcohol Content by Volume: 5.25%

10 days to greatness