I left the malt bill alone, mostly; I added another 1/2 lb. of extract, mainly b/c some extract always gets lost in the shuffle, still stuck to the side of the bucket etc. Still all Fuggles hops, same amount. Main diff this time is that I used White Labs Abbey Ale vs. the Bastogne. And I didnt do the Orval yeast in the bottled portion either. This batch was brewed up as a "drinking batch" - in other words, I wasnt planning on aging any of it long enough to develop any sourness etc.
That first batch of Monty, I can remember drinking the last bottle. I think it sat around about 6 months. The sour tinge was there, perfectly. So while I definitely plan on doing that again in subsequent batches, this time I just chose not to deal w/ it.
Since I havent brewed in some time, I am more interested this year in focusing on a few brews/recipes. The below photo shows this batch w/o a crucial growler that was also filled. Half of the batch into the Party Pig this time (holds about 2.5 gallons = a case).
Monticello Door (Batch 2)
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Malt
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6 lbs Malt Extract
2 lb 2-Row
.75 lb Crystal 20L
.75 lb Crystal 40L
.5 lb Carapils
Hops
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3 oz Fuggles (4%)
[60 1oz, 30 1.5oz, 20 .5 oz]
Yeast
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White Labs Abbey Ale WLP530
Etc
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1 lb Washed Raw Sugar (.5 lb 30, .5 lb 15)
Whirfloc tab (15)
Servomyces (10)
Used my basic process, which has turned into this:
1.75 gallons H20 to 160, add grains, 60m rest w. towel covering, recirculate initial pull, sparge w/ 1.75g @ 170. Then 60 min boil, I usually do half extract before boil, then the rest @ about 10m.
I got a really amazing OG w/ this, surpisingly more than the first Monty batch, & more than you would think from just 1/2 lb more extract. Definitely more. I was pretty patient w/ the mash, so that may have something to do w/ it.
OG: 1.070
FG: 1.014
Alc/Vol: 7.3% (howoever after i took the last reading, it caught fire for another day or two suddenly, so there are probably a few more points in there, 7.5-7.7ish?)
Brewed: Sat, January 15
Racked: Thu, January 27
Bottled: Sun, February 13
