OK, so I figured I'd bump this and find out how the 1554 brew days went, if at all I'm brewing this one on Saturday with the following recipe:
1447
Belgian Specialty Ale
Type: All Grain
Date: 3/24/2007
Batch Size: 6.00 gal
Boil Size: 7.62 gal
Boil Time: 90 min
Brewhouse Efficiency: 65.0
Ingredients
Amount Item Type % or IBU
6 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 43.3 %
5 lbs Munich Malt (9.0 SRM) Grain 33.3 %
1 lbs Aromatic Malt (19.0 SRM) Grain 6.7 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 6.7 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.7 %
8.0 oz Debittered Black (500.0 SRM) Grain 3.3 %
28.30 gm Northern Brewer [8.50%] (60 min) Hops 25.1 IBU
28.30 gm Fuggles [3.70%] (60 min) Hops 10.9 IBU
1.00 tsp Seeds of Paradise (Boil 1.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2 Pkgs Octoberfest/Marzen Lager (White Labs #WLP820) [Starter 2 L] Yeast-Lager
Beer Profile
Est Original Gravity: 1.059 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 5.4 %
Bitterness: 36.0 IBU
Est Color: 26.4 SRM
Mash Profile
Total Grain Weight: 15.00 lb
Sparge Water: 3.80 gal Grain Temperature: 66.0 F
Sparge Temperature: 180.0 F TunTemperature: 164.9 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Name Description Step Temp Step Time
Sacch Rest Add 27.00 qt of water at 164.9 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 15 min 168.0 F 10 min
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.5
Pressure/Weight: 13.3 PSI Carbonation Used: -
Keg/Bottling Temperature: 42.0 F Age for: 28.0 days
Storage Temperature: 42.0 F
Notes
-Pitch 2 packs into 2L starter 72hrs before brew. Chill for 48hrs, decant and pitch @70f. Set Chamber to 75f and let fermentation temp rise naturally per Wyeast Website: "Also used for pseudo ale production with fermentations at 75º F, (24º C) which eliminates sulfur production."
.>>Wish me luck...