So firstly, I made the mistake of inputting the ingredients into Promash incorrectly. Essentially, the beer came out 10% ABV rather than 6.5%. Lot of lessons learned from this one.
OG 1.093 (adjusted for starters, additions, and priming sugar)
FG 1.015
ABV 10%
IBU 27.2
SRM 4.8
7# Briess DME Pilsen
1.25# corn sugar
5 oz acidulated malt
5 oz biscuit malt 24L
5 oz honey malt 18L
2 oz flaked soft white wheat
1 oz Tettnanger 5.1% (40 min)
0.8 oz Tettnanger 5.1% (25)
0.8 oz Saaz 4.0% (15)
0.54 oz Saaz 4.0% (0)
0.54 Saaz 4.0% dry hop, 1 week.
White Labs 530 Abbey Ale (Westmalle)
Pitched 230 billion cells (2l starter woth 200 ml DME created 48 hours prior to brewing) 66F, allowed to rise to 71F.
Troubleshooting
LOT of yeast lost to blowoff. Account for starter size next time.
6 days out, stuck at 1.030. May need to boost yeast mass to finish fermentation.
Transferred to secondary, added 1L starter. Put in bathtub of 75-90F water to bring temp up for a few days.
Primed 10 oz Briess DME Pilsen. Target 2.7 volumes CO2.
Notes:
Westmalle strain tends to stall around 1.030, temperature needs to be raised to finish fermentation fully on the 3rd day after pitching. Otherwise it's tricky.
5 oz acidulated malt is very noticeable. May not fit the style, but I like it. For other styles, may need to tone it down a little.
Bathtub emergency method works. Get warm water in the bath, drop the secondary in, let the temp come up, refresh water.
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