Spring 2010 MA brewday
24th sounds perfect!
Whatever the day, I'll do my best to be there
bruguru wrote:
Whatever the day, I'll do my best to be there
Same here.
brewchez wrote:
bruguru wrote:
Whatever the day, I'll do my best to be there
Same here.
You'll need to strategically run out of diapers that Saturday afternoon.
And I was just informed I'm obligated to go to a family function of sorts with my girlfriend and her family. All I know is that its that weekend right now so I'll have to play it by ear.
I'm in
Alright, let's set this for Saturday, April 24. I'm an early riser (all of you with kids feel my pain) so I like to get things going a bit early. I'll probably mash in sometime between 9-10a that morning, but the brewing will go into the afternoon and of course the grill will be going. I'll PM those of you who've shown interest in attending with my address. Should be a great day. Cheers!
Got the official green light for my attendance on this one, so I'll be there.
Permission slip signed and everything.
brewchez wrote:
Got the official green light for my attendance on this one, so I'll be there.
Permission slip signed and everything.
Your killin me!
Unfortunately my green light just became red. I am starting a new job next week, and will be working every saturday for pretty much...ever. I only have to work 1 sunday a month though, so at least I have that working for me, which is nice.
So with my last saturday of freedom I am judging at the southshore brewoff. Ended up going back to the car business- took a business manager spot for a successful toyota dealer. Bad hours but great money. Seeing I need the latter more than the former, it allworks out.
So to all of you going, hoist a cheers to me please! 
I will be stuck in my office while you will be getting drunk. 
thirsty wrote:
So to all of you going, hoist a cheers to me please!
I thought you normally drank at the office anyway?
We'll miss you Thirsty! We'll have to shoot for Sundays from now on!
Anyway, I thought I'd post the recipe for the beer I'll be brewing on the 24th. It's a Belgian style tripel that I will split and ferment with a blend of Belgian yeast (WLP500 Trappist Ale & WLP550 Belgian Ale)and Brett. claussenii, separately, then blend at bottling. See you all in a little over a week! Cheers!
Batch Size: 11.00 gal
Boil Size: 13.25 gal
Estimated OG: 1.083 SG
Estimated Color: 6.7 SRM
Estimated IBU: 31.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
25.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 80.65 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 3.23 %
1.00 lb Caravienne Malt (22.0 SRM) Grain 3.23 %
2.00 oz Crystal [3.00 %] (60 min) Hops 7.1 IBU
2.00 oz Goldings, B.C. [4.40 %] (60 min) Hops 10.4 IBU
2.00 oz Goldings, B.C. [4.40 %] (30 min) Hops 8.0 IBU
2.00 oz Crystal [3.00 %] (30 min) Hops 6.1 IBU
1.00 oz Crystal [3.50 %] (0 min) (Aroma Hop-SteepHops -
1.00 oz Goldings, B.C. [4.40 %] (0 min) (Aroma HoHops -
1.10 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
3.30 gm Calcium Chloride (Mash 60.0 min) Misc
3.30 gm Chalk (Mash 60.0 min) Misc
5.50 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
4.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 12.90 %
11.00 gal Antwerp, Belgium Water
1 Pkgs Belgian Ale (White Labs #WLP550) [Starter Yeast-Ale
1 Pkgs Trappist Ale (White Labs #WLP500) [StarterYeast-Ale
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 27.00 lb
----------------------------
Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 8.37 gal of water at 158.0 F 147.0 F
1n1m3g wrote:
4.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 12.90 %
Since I will not be there to keep an eye on your secret process of making world class beer, I have to ask ahead of time if you are adding your sugar to the boil, or to the fermenter?
I've always added the sugar addition for the full length of the boil. This way I get the hop utilization that I've calculated for the expected gravities. There is the possibility that kettle caramelization could occur, but I haven't had this problem in the past with light colored Belgian beers. I will pull a small volume of wort out of the kettle at the beginning of the boil and completely dissolve the sugar so it doesn't sink to the bottom and get scorched.
I know that some maintain a philosophy that in order to get full attenuation from the yeast in a bigger beer they will add the simple sugar right as fermentation begins to subside. The thinking is that they force the yeast to chew through the more complex sugars before being presented with the simple highly fermentable sugars and before they are too "tired" to use the more complex sugars. In my experience, these Belgian strains have such high alcohol tolerance and good attenuation abilities that I never run into a stuck fermentation because I add the sugar to the boil. Cheers!
Thirsty I know uses the sugar in the fermenter approach.
I was recently thinking about this and was wondering if people adjust their recipe to account for the small dilution that occurs of the beer when adding the dissolved sugar. I think Thirsty has said that he dissolves the sugar in as little water as possible, so maybe the dilution isn't that big a deal.
brewchez wrote:
Thirsty I know uses the sugar in the fermenter approach.
I was recently thinking about this and was wondering if people adjust their recipe to account for the small dilution that occurs of the beer when adding the dissolved sugar. I think Thirsty has said that he dissolves the sugar in as little water as possible, so maybe the dilution isn't that big a deal.
I do dissolve in as little water as possible, usually a 2 to 1 ratio of sugar to water, (1 pint=1 pound) so I normally dissolve 2#s into 1 pint of water, just when dissolved, cool and add.
I took a couple of beers off from doing this method, and I did notice different results. The Belg blond I did 2 times ago, I overshot my efficiency and wound up more of a tripel, even with heat I couldnt get below 1.016, and had a medium sweet tripel instead of a blond. The last blond I did, I added the sugar and got it down to 1.004. Huge difference, same mash schedule, (although 11 points lower on the OG) but still really dry.
I have read that Westmalle actually does the opposite of all of this, and adds the sugar to the boil and allows the kettle hotspots to carmelize the sugar, supposedly giiving the distinctive Westmalle character. Probably what the caravienne addition that Wade is doing to get that effect. When I purposely brew a tripel I usually include a small bit of caramunich to capture that, trying to be careful to not overdo it- very easy to do. Wade's caravienne addition looks perfect.
Either way, for me a Belgian needs high attenuation and I seem to have best luck with fermenter additions to get that.
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