On May 1st, some of the members of our local homebrew club, the Belle City Brewers and Vintners, got together at our local homebrewing store to brew together. It was a fun day with a few people doing their first all-grain batches (one of which was a RIS. What a way to start into all-grain!) Actually, last year when I went to my first big brew day, I was inspired to start doing all-grain as well after seeing how much easier it was than I'd imagined.
I recently got a chance to try the 2007 vintage of De Struise's Pannepot. This is officially one of my new favorite beers! It has tons of dark fruit flavors, a bit of coffee, and more. Between drinking Pannepot, De Dolle's Oerbier, and De Dolle's export stout recently, a beer in this vein has been something on mind mind to brew for quite awhile. (I had a bottle of Thomas Hardy recently as well, which I hadn't had in a year or two, and although it is coming from a different sort of place, I've gotta say those dark, complex Old Ales are very much along similar lines, at least to my taste.)
My friend, Jesse, and I polished off all 3 bottles of Pannepot I picked up and I pitched the dregs into a starter. Since it was a roughly 3 year old vintage, I built up the starter repeatedly, until it was just under 2 liters, to get the yeast going again. I plan to culture up more yeast from dregs in the future, as it is pretty easy. (I'm currently growing a starter from dregs of a Fantome Printemps. I haven't decided what to do with it yet.)
After taking a look at the Wild Brews recipe for Donkere Geneeskunde, and browsing various recipes on the web, I settled on a slight adaption of a collaboration recipe between De Struise and Sean Paxton.
Belgian Dark Archaic
brewed on: 5/1/10
expected OG: 1.080 (Since I got a late start and this ended up being a long boil I only boiled it down to a bit under 6 gallons, but the gravity was not too far shy of what I was shooting for. The OG was between 1.075 and 1.080.)
Expected IBUs: 26
mash temp: 153F
6 lb US 2-row
5 lb Belgian Pale malt
1 lb Maris Otter
1.5 lb flaked oats (the store was out, but I sent my brother to the grocery store and used Quaker oats instead.)
1 lb CaraMunich II
.75 lb flaked barley
.75 lb flaked wheat
.5 lb Crystal 20
6 oz debittered black malt
1.25 oz Crystal 120
1 lb Piloncillo sugar - start of boil
2.5 oz E. Kent Golding @ 4.8
Wyeast 3538 Leuven Pale Ale cake &
1.5 liter starter from dregs of 3 bottles of 2007 Pannepot
Fermented at 66-68F.
5/25/10 - Racked to secondary (62F). SG: 1.014
8/22/10 - SG: 1.011 aroma: alcohol & raisins. Flavor:raisins, sweet.
10/4/10 - SG: ~1.012 (temp change?) aroma: fruity & sour. flavor: chocolate, dried fruit, a hint of subtle sourness.
11/30/10 - Kegged and force carbed