I just realized I never released the stats of the Belgian Bomb we brewed before I departed for Europe. So here they are:
Ingredients
Pale Malt (6.2 lbs)
Wheat Malt (3.2 lbs)
Crystal 20L Grain (2 lbs)
German Hallertau Hops (1 oz)
UK Challenger Hops (1 oz)
Procedure
1. Filled grain sock with Crystal grains
2. Brought 2 gallons water to 150 degrees Fahrenheit
3. Steeped grains for 20 minutes
4. Removed grain bag and brought water to a boil
5. Once boil began, removed pot from flame and stirred in all the malt then returned to flame
6. Followed the hop schedule:
Start: 0.5 oz Challenger
10 minutes in: 0.5 oz Hallertau
20 minutes in: 0.5 oz Challenger
30 minutes in: 0.5 oz Hallertau
7. Removed from heat and immediately placed in an ice bath/wort chiller, brought down to 70 degrees Fahrenheit
8. Transferred to carboy and pitched two packets of belgian yeast
9. Added fresh water to wort to bring it up to 5 gallons; initial gravity = 1.058
10. Fermentation 9 days in: 1.018 (ABV = 5.44%); 14 days in: 1.014 (ABV = 5.96%); 27 days in: 1.012 (ABV = 6.22%)
11. On day 27, transferred to second carboy for 7 days
12. Carbonated for 3 days via forced carbonation inside a 5 gallon Cornelius keg
Final Stats
ABV = 6.1%
IBUs = 25.3
Calories (but who really cares?) = 205 per 12 oz.
