Scooting Cat / Agressive Progressive

My most recent brew session was inspired by Brasserie d'Achouffe's Houblon Chouffe Dobbelen IPA Tripel. It may be one of the most perfect beers in the world, and the first to blend American hoppiness with fruity Belgian yeasts. So I snagged a smack pack of Wyeast 3522 the Ardennes Yeast (proportedly d'Achouffe strain) and went to town crafting some madness.

Grains: 0.5 lb Aromatic, 0.75 Vienna Malt, 2lb Pilsner, 0.5 Lb Spelt, 0.25 lb Biscuit Malt. Mashed with a single 60 minute infusion at 150-155sparged between 170-175 F.
Dry Extracts: 2lbs Muntons Light DME, 2lbs Cooper's Light DME
Hops: 1 oz Northern Brewer (60), 1 oz Cluster (30), 1 oz Liberty (1)
Yeast: Wyeast 3522 Belgian Ardennes
Etc: 1 tsp Irish Moss (30 min)
Fermentation Notes 1 week @ 79 F
OG: 1.065

Continuing the Burton Ale Yeast Campaign

While I have been lax in updating this blog, I have been quite occupied with brewing. I used the Burton Ale yeast cake from the mild to prepare two higher octane beers. One is an attempt at a Chery Stout, the other my holiday Barleywine. My stove likes to cause boil-overs.

Cerise Noire - Cherry Stout

Grains: 1 lb Chocolate Malt, 1 lb Crystal 105, 2lb Belgian Pilsner, 0.5 Lb Roasted Barley, 0.25 lb Cara-Red. Mashed with a single 60 minute infusion at 150-155sparged between 170-175 F.
Dry Extracts: 3lbs Muntons Light DME, 2lbs, Muntons Dark DME
Hops: 1 oz Northern Brewer (60), 1 oz Williamette (5 min)
Yeast: White Labs #026 - (Burton Ale Yeast from Clark Kent's Manners Cake)
Etc: 1 tsp Irish Moss (30 min)
Fermentation Notes 1 week @ 69 F, racked onto 5.5 lbs of Frozen Sweet Dark Cherries for 2wks at 68 F, racked into tertiary fermentation for a month at cellar temps (64-55)

The initial gravity was about 1.060, and it dropped to 1.015 before racking it onto Cherries.

Boil-over Barleywine - (the most frustrating brew day ever)
Grains: 1 lb Belgian Aromatic, 0.5 lb Vienna, 2lb 2-Row Pale, 0.5 Lb Cara Pils Barley. Mashed with a single 60 minute infusion at 150-155sparged between 170-175 F.
Dry Extracts: 8lbs Muntons Light DME, 1 lbs, Coopers Light DME
Hops: 1 oz Galena (90), 1 oz Cluster (60 min), 1 oz Crystal (1 min)
Yeast: While Labs #026 - (Burton Ale Yeast from Cerise Noise Cake)
Etc: 1 tsp Irish Moss (30 min)
Fermentation Notes 2 week @ 68 F, cold conditioned from 60- 40 over two weeks on the yeast, racked to secondary with 5 oz of priming sugar (I'm concerned about oxidation) and 1 oz of Crystal. 4 Weeks at cellar temps, will bottle with S-59 dry yeast.

OG: 1.090