Belgian Single, Barrel Bound

Time to get that barrel bottled and refilled. Unfortunately, Mike has already posted about his brewing of it. You can read about the history and description of the recipe here. I'll make my post pretty brief and give my recipe which is slightly different from his.

Stats OG 1.053 FG IBU 25 ABV SRM 4

Specifics Boil Volume 8 gallons Batch Size 5.5 gallons Yeast 75% AA Wyeast 3787

Fermentables

% Weight	Weight (lbs)	Grain	Gravity Points	Color
91.0 %	10.00	Castle Pils	46.5	3.3
3.0 %	0.33	American Vienna	1.5	0.2
3.0 %	0.33	German Acid Malt	1.5	0.1
3.0 %	0.33	American Soft White Wheat	1.8	0.2
	10.99		51.2

Hops

% Wt	Weight (oz)	Hop	Form	AA%	AAU	Boil Time	Utilization	IBU
100.0 %	1.75	Styrian Goldings	Pellet	3.4	6.0	55	0.303	24.6
	1.75							24.6

9/30/09: Brewed this morning. Again, no-chill so hop addition is a theoretical 75 mins. I mashed for 60min at 154 and 90min boil with terrible winds so it was a bit of a pain. Made a 2L starter from the wort with the yeast I split off of last weeks brew.

Here's a little video of the new chilling method, Jamil show in the background. Sorry it's sideways, can't figure out how to rotate it. You can see a bowl of 2L of wort chilling in the sink for the starter.