| Mashed 13.75 lbs of grain at 85 F with 10 quarts of water at a strike
temperature of 172 F to get a mash temperature of 155 F. A 60 minute mash
followed by fly sparging with several gallons of 172 F water resulted in a
wort with a fairly high sugar content.
A 60 minute boil with the hops and corriander described above, followed
by a cooling with an emersion chiller resulted in a cooled wort with an
original gravity of 1.085. Wyeast #3522 supposedly comes from La Chouffe,
so I used that after a couple failed attempts at cultivating some yeast from
the bottom of some Chouffe bottles...not that that was a worthwhile effort.
This beer was bottled and conditioned for a month. It tasted very much
like Le Chouffe. It had a bit sharper bite, but the flavor was there, as
was the aroma, and white, frothy head just like in the commercial beer.
Peak drinking time was about 2 months after brewing. |
