Finally Broke the 1.000 SG area

[klickcue]

Finally into wine territory in Belgian specialty with my bugs.

Mash at 152 dF with 1.056 SG. 12 gallon batch.

Wort split into 2 carboys.

1 carboy has WLP510 - FG 1.000 at 7.30 ABV

1 carboy has WY3711 - FG 0.998 at 7.56 ABV

They are dry, dry, dry without a hint of alcohol. Dry hopped with with US Goldings. No sour bugs added.

Going to force carbonate in kegs and skip the bottling.

[Jensen]

What styles are we talking Chris? How long and what temps did it take to bring the guys down to terminal? Caaarisp and refreshing I bet!

[klickcue]

They would be along the line of an amber ale except Belgian, about the color of Orval.

It rather surprised me that I was able to go as low since about 6% of the grain are Caramunich Malt and Special B Malt. The 3 other grains are base grains.

The beer was brewed 8/1/2010 and split. The 3711 stayed out ahead of the 510 but the 510 almost finished nose to nose. Went to secondary with some yeast carry over, bugs added and dry hopped.

Will see after it gets some gas dissolved what it really tastes like. It is a pretty beer.

It is my understanding that the Belgian brewers think our beers are too sweet and not dry enough. This is not sweet; but not sour, no lactic or acidic bugs were added.

The beers never got above 70 dF.

You and Clint brewing tomorrow (Sunday)?

[klickcue]

Interesting thing of note but don't know what to think of it:

The WLP510 has a tall, thick brown sludge ring on the carboy.
The WY3711 has a narrower light brown sludge ring on the carboy.

May never know why

[Jensen]

You and Clint brewing tomorrow (Sunday)?