perfidy

I'm pretty damn down with the Belgian strong ale I made last winter, so this is a more or less reprise of that. More or less.

3 cans (9.9 lbs) Munton's extra light malt syrup
8 oz light Belgian candi sugar
2 oz Styrian Goldings leaf hops, about 4.6% AA
1 oz Czech Saaz leaf hops
8 oz aromatic malt
8 oz crystal malt, 60L
2.5 oz chocolate malt
1 whirlfloc tablet
EasYeast Trappist Ale Yeast

Steeped grains in 1 gallon water for 45 minutes at about 160 degrees. Brought 3 gallons spring water to boil in pot and added steeping water. Sparged grainbag in hot water. At boil, added extract, sugar, and Styrian Goldings.

Added 1/2 oz Saaz hops at 45 minutes. Added whirlfloc at the same time. Added 1/2 oz Saaz hops at 59 minutes.

Cooled in ice bath and added to fermenting bucket with about 1 1/2 gallons water to make up 5.3 gallons or so. Pitched yeast at 74 degrees. Placed blowoff tube and stashed bucket in closet. Within 24 hours it was gurgling like crazy. Craaaazy.