Belgian Dark Strong - Test Batch Number 1

I brewed this beer in the approach leading up to Christmas.  Always great to have something different and stronger for the special day.

Due to attenuation problems (the yeast died before eating all of the sugar) this beer finished a little on the sweet side.  Although for a dark strong Belgian this isn't a big deal.  The packet of yeast was past it's best before so I won't write off the yeast just yet.

Recipe:

Batch Size 18L
OG:  1086
FG:  1030 (as noted this was a fault, should have been way lower)
Brew date:  01/12/2014

3Kg Sorghum @ 60 minutes
1Kg Rice Malt @ 60 minutes
600g Dark Candy Syrup @ 60 minutes
200g Dark Muscavado Sugar @ 60 minutes
300g Maltodextrine @ 60 minutes
14g Perle Hops @ 60 minutes (30 IBUs)
1 whirlfloc tablet @ 15 minutes
1 tsp yeast nutrient @ 10 minutes

T-58 Belgian Yeast (best before April 2014)

Tasting Notes:

Aroma; dark fruit, plum and raisin, small amount of alcohol in the nose.
Taste; dark fruit, plum and raisin, long sweet finish.  Balanced more towards sweetness  which is caused by attenuation but still fits the style.
Body; Medium light body.  Pours with a great head that dissipates and leaves lacing behind.

Epic Pale Ale - Drinking

 

 

 

This epic pale ale was epic indeed.  This was the first time using whirlpool hopping and I definitely think it added more hop flavour to the beer.  I've since used the technique successfully in a IIPA.

 

If you can purchase Cascade in bulk I recommend giving it a try.

 



Light Weight GF Duvel

I've been wanting to retry T-58 Belgian Yeast since moving to a temperature control setup.  My first experience with this yeast and I think an infection put me off it for some time.  Due to trying to utilise some old hops my final recipe ended up slightly different to the planned recipe.  I'm going to post the planned recipe as this will be the easiest to replicate.

If this brew is successful I will re-brew the recipe at a higher gravity and age it.  The current gravity of approximately 1050 allows for a faster turn around.

Recipe:

400g Maltodextrine @ 60 minutes
680g Sucrose @ 60 minutes
1.5 Kg Sorghum Syrup @ 60 minutes
24g Saaz 4% AA @ 60 minutes
38g Styrian Goldings 5% AA @ 60 minutes
1tsp Yeast Nutrient @ 15 minutes
1tsp Calcium Carbonate @ 15 minutes
28g Saaz 4.1% AA @ 15 minutes
1.5 Kg Sorghum Syrup @ 0 minutes
*** Cold crash for 30 minutes ***
Top up to 20L and Pitch T-58 Belgian Ale Yeast

Epic Pale Ale gone Gluten Free - Brewday

I've spent the last few weeks researching the "Can You Brew It Recipe" for Epic Pale Ale.  This is a New Zealand brewed Pale Ale with HEAPS of USA Cascade Hop Pellets. This beer utilities a hopping method called whirlpool hopping to increase the bitterness and draw more flavour out of the hops.  Once the boil has finished I started a whirlpool and threw in the 0 minute hops.  The whirlpool doesn't need to be going constantly but I stirred it every 5 minutes after the end of the boil.  All Cascade hops used in this recipe were 5.4% Alpha Acid.

If this brew is successful I'd like to try hopping an IPA with Centennial in the same way.

Recipe:
350g Maltodextrine @ 60 Minutes
1.5Kg Sorghum syrup @60 minutes
10g Cascade Hops @ 60 minutes
20g Cascade Hops @ 30 minutes
1 whirlfloc tablet @ 15 minutes
48g Cascade Hops @ 10 minutes
1tsp Yeast Nutrient @ 10 minutes
1tsp Calcium Carbonate @ 10 minutes
500mL Amber Candy Syrup @ 0 minutes
1.5Kg Sorghum Syrup @ 0 minutes
50g Cascade Hops @ 0 minutes
*** Begin Whirlpool ***
50g Cascade Hops after 10 minutes
*** Restart Whirlpool ***
After 10 minutes Cold Crash

Topped up with water to 20L and pitched US-05 Yeast.

This recipe calls for two dry hoppings of 57g Cascade Hops each.  I'll update the recipe as and when I finish brewing it.