Sunset Grill, Boston, MA - 8.30.2008

Visited Sunset Grill (www.allstonsfinest.com) with Emily and her roommate Dyan. I was able to try the following beers:

Ommegang Rouge (Flanders Style Sour Ale)

This immediately reminded me of Rodenbach Grand Cru both in taste and appearance.  It was served in a tulip glass and had no head whatsoever.  When held up to the light, there was a deep red color shining through.  The taste was definitely tart with a mild horse blanket flavor.  

Sierra Nevada Tourpedo (Pale Ale)

I asked a clerk at a local beverage store about this one as they had it available for growler's.   He said that he hadn't had it but thinks it was "hoppy".  This wouldn't surprise me coming from Sierra Nevada.  The taste reminded me of a less bitter version of their traditional Pale Ale.  I wish they made this available in bottles.

Hacker Pschorr Dunkel Weizen

I could barely detect any clove or banana type flavors in this one.  Huge amounts of malt.  Very drinkable.

Afterword, we visited a local beverage store and Emily picked me up a bottle of Southampton's Abbot 12 (750 Series).  This tasted like liquid raison juice.  It was overly sweet although I don't believe I've had many Quadrupels.  I would not get it again but it was worth trying.

Batch #011 - Muniched Me in the Dunkel! Weizen

Recipe: Imperial Dunkel Weizen

Style: 15B-German Wheat/Rye Beer-Dunkelweizen

Recipe Overview

 

Wort Volume Before Boil: 4.00 US gals

Wort Volume After Boil: 3.00 US gals

Volume Transferred: 3.00 US gals

Water Added: 2.25 US gals

Volume At Pitching: 5.25 US gals

Final Batch Volume: 5.00 US gals

Expected Pre-Boil Gravity: 1.026 SG

Expected OG: 1.070 SG

Expected FG: 1.017 SG

Expected ABV: 7.0 %

Expected ABW: 5.5 %

Expected IBU (using Tinseth): 9.6

Expected Color: 17.1 SRM

Apparent Attenuation: 74.0 %

Mash Efficiency: 75.0 %

Boil Duration: 90.0 mins

Fermentation Temperature: 64 degF

Fermentables

German Munich Malt 3.00 lb (27.6 %) In Mash/Steeped

Belgian Special B 0.38 lb (3.4 %) In Mash/Steeped

US Caramel 40L Malt 0.38 lb (3.4 %) In Mash/Steeped

German Carafa III 0.12 lb (1.1 %) In Mash/Steeped

Extract - Wheat Liquid Malt Extract 7.00 lb (64.4 %) Start Of Boil

Hops

German Hallertauer Mittlefruh (4.4 % alpha) 1.00 oz Bagged Whole Hops used First Wort Hopped

Other Ingredients

Irish Moss 0.05 oz used In Mash

Yeast: White Labs WLP300-Hefeweizen Ale

Mash Schedule

Mash Type: Extract with Mini-mash

Schedule Name:Single Step Infusion (67C/152F)

Step: Rest at 153 degF for 60 mins

Batch #010 - Strict Observance Tripel (20 Pints Series)

Recipe: Strict Observance Tripel

Style: 18D-Belgian Strong Ale-Belgian Golden Strong Ale

Recipe Overview

 

Wort Volume Before Boil: 3.75 US gals

Wort Volume After Boil: 3.25 US gals

Volume Transferred: 3.00 US gals

Water Added: 0.00 US gals

Volume At Pitching: 3.00 US gals

Final Batch Volume: 2.50 US gals

Expected Pre-Boil Gravity: 1.023 SG

Expected OG: 1.082 SG

Expected FG: 1.010 SG

Expected ABV: 9.8 %

Expected ABW: 7.7 %

Expected IBU (using Tinseth): 16.1

Expected Color: 4.0 SRM

Apparent Attenuation: 87.6 %

Mash Efficiency: 75.0 %

Boil Duration: 90.0 mins

Fermentation Temperature: 64 degF

Fermentables

German Pilsner Malt 3.00 lb (39.1 %) In Mash/Steeped

Belgian Aromatic Malt 0.12 lb (1.6 %) In Mash/Steeped

Extract - Pilsen Light Liquid Extract 3.30 lb (43.0 %) Start Of Boil

Sugar - White Sugar/Sucrose 1.25 lb (16.3 %) Start Of Boil

Hops

Czech Saaz (3.0 % alpha) 1.14 oz Bagged Pellet Hops used 60 Min From End

Czech Saaz (3.0 % alpha) 0.25 oz Bagged Whole Hops used 10 Min From End

Other Ingredients

Irish Moss 0.02 oz used In Mash

Yeast: White Labs WLP530-Abbey Ale

Mash Schedule

Mash Type: Extract with Mini-mash

Schedule Name:Single Step Infusion (65C/149F)

Step: Rest at 149 degF for 60 mins

Recipe Notes

Slowly raise temp to 70F during fermentation.

This was my first 2.5 gallon trial and my first Belgian Tripel. Both of which were exciting and educational. I used my glass carboy for this one and placed it into a rubbermaid container. I filled this container with water and placed gallon bags of ice blocks into it to keep the temperature down. As the fermentation progressed, I waited longer and longer to replace the ice blocks. This kept the temperature fairly consistent and allowed it to rise from 64 to 70 F. After 8 days, I needed my Hydrometer which was still in the carboy. I tried fishing it out but instead racked the beer to my bottling bucket. The next day I decided to go ahead and bottle anyway.

Initially I was concerned that these bottles would blow up as I can see about a 1/4 inch layer of sediment. I am positive that fermentation was complete but we will see!