Today I will brew my (probably) last beer before the summer. A Belgian dark strong ale called "St-Trudo Abdis 12" after a monastery in Male, close to Bruges (Belgium) where I grew up. I even have a personal connection with the monastery as my childhood dentist changed career and became a nun.
It should be a nice brew with a respectable OG of around 1100. A few experimental touches: first time I brew a massive beer on the club's Speidel Braumeister, and as part of my sugar I will use molasses. The exact amount will be determined later, as I want to taste the wort after several smaller amounts of molasses. I definately don't want to make a licorice bomb!
As the mashing is automated in the braumeister, I should have plenty of time to dish-wash 7 crates of empty bottles and bottle 3 beers :)
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