3/7/13: Made a large yeast starter. 2 quarts of water, 6 ounces of DME, 1/2 t yeast nutrient, and one bloated smackpack of Wyeast Trappist High Gravity (split all the contents between two Erlenmeyer flasks). By the next morning, both flasks were raging ... and actually foaming underneath the foil and down the sides.
3/8/13: Brew Day. 90-minute mash, 90-minute boil. OG was 1.080 (*1 lb. D-180 not included).
3/22/13: Boiled 1 lb. D-180 dark Belgian candi syrup 1 qt. water for 10 minutes, then added it to the beer I racked into the secondary.
5/22/13: Bottle Day. Final Gravity was 1.018. Tasted delicious already, with some very pleasant yeast esters. From here, I plan to bottle condition and age for months.
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