The Righteous Fucking Hammer (BDSA)
I'm drinking this one right now. Brewed it last June (was supposed to be the thing we brewed at the Central Veeyay Brewdown, but it fell apart due to snow). It's essentially my Rochefort 10 recipe (I was never planning on brett'ing it). Started @ 1.112 OG, and the Rochefort strain took it down to 1.024 or so; I had a vial of Brett L. that I'd been trying to find something to add to, and this was born. It sat in the secondary, with the Brett, for roughly 8 months before I kegged it (don't expect to see any activity of any kind...there will probably be no visual signs of the brett working). Finished up around 1.018, for 12.59% ABV. It's unreal...the brett is all up in your grill, with some alcohol up front on the nose, but then it's really smooth and chocolate/caramelly, with horse-blanket over top, and an earthy, pleasant finish. I know it's a long-term investment, but I highly recommend this. It's definitely in my top 5. The nose is so complex, I can't put it down.
Code:The Righteous Fucking Hammer A ProMash Recipe Report BJCP Style and Style Guidelines ------------------------------- 18-E Belgian Strong Ale, Belgian Dark Strong Ale Min OG: 1.075 Max OG: 1.132 Min IBU: 15 Max IBU: 35 Min Clr: 14 Max Clr: 20 Color in SRM, Lovibond Recipe Specifics ---------------- Batch Size (Gal): 5.50 Wort Size (Gal): 5.50 Total Grain (Lbs): 22.00 Anticipated OG: 1.112 Plato: 26.28 Anticipated SRM: 20.9 Anticipated IBU: 28.9 Brewhouse Efficiency: 75 % Wort Boil Time: 90 Minutes Pre-Boil Amounts ---------------- Evaporation Rate: 10.00 Percent Per Hour Pre-Boil Wort Size: 6.47 Gal Pre-Boil Gravity: 1.095 SG 22.65 Plato Formulas Used ------------- Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used. Final Gravity Calculation Based on Points. Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg % Yield Type used in Gravity Prediction: Fine Grind Dry Basis. Color Formula Used: Morey Hop IBU Formula Used: Tinseth Tinseth Concentration Factor: 1.30 Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 68.2 15.00 lbs. Pilsener Belgium 1.037 2 11.4 2.50 lbs. Munich Malt(light) America 1.033 10 4.5 1.00 lbs. Aromatic Malt Belgium 1.036 25 4.5 1.00 lbs. Cane Sugar Generic 1.046 0 4.5 1.00 lbs. CaraMunich 60 France 1.034 60 4.5 1.00 lbs. Special B Malt Belgian 1.030 120 2.3 0.50 lbs. White Wheat Belgium 1.040 3 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 1.75 oz. Goldings - E.K. Whole 6.00 25.5 90 min. 0.50 oz. Goldings - E.K. Whole 6.00 3.4 15 min. Extras Amount Name Type Time -------------------------------------------------------------------------- 1.00 Tsp Irish Moss Fining 15 Min.(boil) 1.00 gm Calcium Chloride Other 60 Min.(mash) 7.00 gm Baking Soda Other 60 Min.(mash) Yeast ----- WYeast 1762 Belgian Abbey II Water Profile ------------- Profile: South Rivanna WTP Profile known for: Calcium(Ca): 16.0 ppm Magnesium(Mg): 9.7 ppm Sodium(Na): 5.1 ppm Sulfate(SO4): 18.4 ppm Chloride(Cl): 5.6 ppm biCarbonate(HCO3): 14.9 ppm pH: 6.46 Mash Schedule ------------- Mash Type: Multi Step Grain Lbs: 21.00 Water Qts: 22.19 - Before Additional Infusions Water Gal: 5.55 - Before Additional Infusions Qts Water Per Lbs Grain: 1.06 - Before Additional Infusions Acid Rest Temp : 0 Time: 0 Protein Rest Temp : 0 Time: 0 Intermediate Rest Temp : 0 Time: 0 Saccharification Rest Temp : 152 Time: 60 Mash-out Rest Temp : 158 Time: 20 Sparge Temp : 167 Time: 0 Total Mash Volume Gal: 7.23 - Dough-In Infusion Only All temperature measurements are degrees Fahrenheit. Notes ----- Brett C. for 8 months after primary fermentation is finished.
Originally Posted by Lahey
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