here's an experiment that turned out to be two outstanding beers.
i brewed 40L of one wort, split it into two cubes and fermented with a few variations.
one beer is a Belgian Strong Ale and the other a HellerBock Lager (Maibock).
the Bock was a huge hit at our Israeli Independence Day party last night. i downed 4 pints and got a very nice buzz
Belgian Strong / Maibock (brewed Feb. 2 2012)
Original Gravity (OG): 1.059 / 1.069
Final Gravity (FG): 1.011
Alcohol (ABV): 6.10 % / 7.5-%
Colour (SRM): 3.9 (EBC): 7.7
Bitterness (IBU): 19.9 (Average)
7% Carapils (Dextrine)
1.7 g/L Spalt (4.5% Alpha) @ 60 Minutes (Boil)
0.5 g/L Saaz (3.5% Alpha) @ 0 Minutes (Boil) added as cube hops to the Belgian half only.
0.6 g/L Irish Moss @ 15 Minutes (Boil)
Single step Infusion at 66°C for 60 Minutes. Boil for 90 Minutes
Fermented at 10°C with Saflager W-34/70 OR at 19C with WhiteLabs WLP 550
the Belgian half got 500 grams of white sugar added to the fermenter 3 days into the ferment. this ups the OG to 1.069
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