Santa's Little Helper-Trappist Inspired Strong Dark

Grist:

11.00 lbs. Pilsner Belgium

1.50 lbs. CaraMunich  Germany

0.25 lbs. Carafa Special Germany

0.50 lbs. Special B Malt Belgium

0.50 lbs Briess flaked corn USA

Sugars:

16 oz D-90 Dark Candi syrup-5 minutes

8 oz Tart cherry syrup-5 minutes

8 oz Belgian Rock candi-amber-5 minutes

Hops:

1.50 oz Styrian Goldings 60 minutes

.60 Hersbrucker German 30 minutes

.30 hersbrucker German 5 minutes

Other:

.20 oz Coriander Seed, crushed, 5 minutes

90 minute boil

Target OG 1.078

Actual OG 1075

Less evaporation rate than usual, ended with 5.75 gallons, so the gravity is a little light.

This beer was brewed for Christmas 2012 and will be cellared for 6 months. 

I'll update the progress, cheers!
Controlled fermentation through day three was 66 until active fermentation began (8 hours), then 62 for 48 hours. 


Update:
Gravity 5/10 1.013
Gravity 5/25 1.009 Est ABV 8.6%
Crash cooling today, 5/30 at 46 degrees for a week or so, then bottling

Big Timber Kriek

Grist:
10 lb Belgian Pale Ale
1 lb White Wheat
1 lb Flaked Oats
1 lb Flaked Corn
6 oz Aromatic
1 ox Flaked Barley

Hops:
1 oz Czech Saaz 3.0% AA 60 min
.25 oz Tettnang 4.3% AA 60 min
1 oz Czech Saaz 3.0 AA 5 min

Other:
4 oz amber candi sugar 1 minute
24 oz tart cherry syrup 1 minute

Yeast:
Wyeast Belgian Abbey 11 2 packs

90 minute boil, otbreak 1:49 am, hops 2:19am, 3:14am, sugars, 3:18am
chill to 70
Target OG 1.070
Actual OG 1.072

Bye Bye Miss American Rye

Summer session beer with the spicy taste of rye.

Grist:
6.25 lb rahr 2 row
1.75 lb Briess rye malt
.75 lb Briess caramel 40l

Hops:
1 oz liberty 60 min AA 3.9%
1 oz sterling 15 min AA 7.1%

Yeast:
S-05, ferment ambient (approx 65)

mash in 3.25 gallons 162 degree water 60 min 9:10pm
mash in 1.25 gallons 155 degree water 10 min 10:10pm
mash out 3.50 gallons 170 degree water
hotbreak 10:40pm

Target OG 1.042
Actual OG 1.044

one done, one to go, 12:16am