Gary Glass started homebrewing in 1992, shortly after tasting his first homebrew while attending while attending college at Cal Poly, San Luis Obispo. Gary brews on a home-built HERMS system, and he's never brewed the same recipe twice and can't brew any recipe without some kind of tweaking. Gary is a BJCP judge who has judge in many competitions including the World Beer Cup and the Great American Beer Festival. Gary is also now president of the American Homebrewers Association!
Gary holds a Masters Degree in American Diplomacy from the University of Colorado at Boulder. When not homebrewing, he enjoys fly fishing, hiking, and backpacking in the Rocky Mountains. He's also into gardening (his Cascades finally produced a good crop this year!), home improvement projects, and building furniture.
Gary lives in Longmont, Colorado with his wife Erin, who fully supports his brewing habits she bought him a conical fermenter and is encouraging him to install taps in their family room. He knows you are jealous. Gary is looking forward to teaching his daughter, who is due in November, to brew someday.
Gary enlightens us on how to authentically brew his beer: "This recipe can be brewed as either a Maibock or a Belgian strong ale. The beer was originally brewed as a 10.5 gallon batch split into two carboys with yeast slurry from previously brewed pilsner. To accurately recreate the Belgian strong ale, one should accidentally pour hot wort (due to user error with a counter-flow chiller) onto lager yeast slurry, being sure to thoroughly cook the yeast. Chill, then pitch a vial of Belgian ale yeast. The Maibock came out great, the Belgian strong even better. Of course, if you don't feel like attempting to cook yeast to make this beer, a nice big starter of Belgian ale yeast should do the trick."
Sounds great to us!
Estimated Original Gravity:1.067-71
SRM (Color Range: 7
IBU's: 54-58 Estimated Alcohol Percentage: 6.7%
Our recipe kits DO NOT include grain bags or yeast. The recommended yeast(s) can be found below. All grains will come milled.
WLP500 - White Labs Monastery
WLP530 - White Labs Abbey Ale
WY1214 - Wyeast Belgian Abbey
WY3787 - Wyeast Trappist High Gravity
IYB48 - Imperial Triple Double
IYB63 - Imperial Monastic
||Eligible for Free Shipping Program
California - In Stock
Pennsylvania - In Stock
|Ready to Drink Within||4-8 Weeks|
|Alcohol Content||Medium (5-7%)|
|Fermentation Temp Range||46-54|