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Grand Cru
making this recipe for the longshot contest, I might not have enough time to age, but I'm hoping that it will have enough time in the bottle to do it good before judging.
I'm splitting the batch as usual, and using WLP530 Abbey ale, and WLP400. I went the other way with this instead of making it lighter, I made it more flavorful. Biscuit may be my downfall, but I just can't help it I love the Stuff, that and the honey malt should make the flavors come together quicker I'm hoping. I have my old standby s-04 in case this takes longer than 2 weeks to ferment, but i'm making half gallon starters for each with yeast nutrient, and I'm hoping for a shorter lag time.
Grand Cru
Belgian Specialty Ale
Type: All Grain
Date: 4/3/2009
Batch Size: 10.00 gal
Brewer: bruguru
Boil Size: 12.55 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Taste Rating(out of 50): 50.0 Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
10.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 52.63 %
5.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 26.32 %
1.00 lb Biscuit Malt (23.0 SRM) Grain 5.26 %
1.00 lb Honey Malt (25.0 SRM) Grain 5.26 %
2.00 oz Hallertauer Hersbrucker [4.00 %] (60 min) Hops 14.9 IBU
1.00 oz Hallertauer Hersbrucker [4.00 %] (10 min) Hops 2.7 IBU
1.00 oz Hallertauer Hersbrucker [4.00 %] (0 min) Hops -
1.00 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1.50 oz Coriander Seed (Boil 10.0 min) Misc
1.50 oz Coriander Seed (Boil 5.0 min) Misc
2.00 lb Honey (1.0 SRM) Sugar 10.53 %
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.054 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.39 % Actual Alcohol by Vol: 0.65 %
Bitterness: 17.6 IBU Calories: 43 cal/pint
Est Color: 6.5 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 17.00 lb
Sparge Water: 10.12 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Light Body, Batch Sparge Step Time Name Description Step Temp
75 min Mash In Add 5.27 gal of water at 155.7 F 145.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 7.6 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
Created with BeerSmith
I had asked Thirsty how to get this beer in shape for The long shot due in may. He said make a huge starter, so I was going to pitch 1/2 gallon in each batch, Then I thought when Thirsty says huge starter, he means really Frickin large, so I'm going to pitch 1 gallon starters in each.
I have 2 of my old mr beer fermenters going now, with the starters, and I have the mash done, and i'm going to let it sit overnight, and start in the morning.
I like the look of this recipe.
I think your biscuit addition will not hurt you too much, it'll be interesting. Its actually less that 0.5lb/5 gallons so I think it should be subtle.
That does look good.....I like the coriander amounts. I think people use too little coriander sometimes. Are you going to enter both yeast versions to the Longshot, or just one?....
bruguru wrote:
I had asked Thirsty how to get this beer in shape for The long shot due in may. He said make a huge starter, so I was going to pitch 1/2 gallon in each batch, Then I thought when Thirsty says huge starter, he means really Frickin large, so I'm going to pitch 1 gallon starters in each.
That should be more than an adequate pitch rate for that OG. Just remember with a lot of yeast a lot of o2 is required as well- so either infuse well with a direct 02 stone, or shake the hell out of those fermenters every couple of hours for the first couple of days. Ramping the heat up after a week or so will help dry it sooner as well, just nake sure it is done before you rack off primary!
Well, Actualy I got a starting og of 1.060, I don't know if leaving it overnight at 145F made that happen, but at any rate i'm running at 85% effiency, pretty unbelievable. I pitched at 60F on saturday, They are both fermenting nicely now at 70F.
I stired the hell out of both batches for about 10 minutes, and I put yeast nutrient in both of the starters. I was kind of suprised to see how well the WLP400 took off, as I had it stored since November, but it kicked off great.
I'm realizing that good quality yeast is probably the biggest factor in making great beer. Not just where you get it, but what temp you pitch at, what temp you keep it at, and making sure you have all of the life sustaining yeast variables covered before you pitch your yeast. I never really thought of it that much when I first started, I just pitched it in there, and crossed my fingers.
bruguru wrote:
I'm realizing that good quality yeast is probably the biggest factor in making great beer.
those my friend are words of wisdom
ricka182 wrote:
Are you going to enter both yeast versions to the Longshot, or just one?....
Wow, that's a good question, "I guess I could, i'm pretty sure I could, yes i'm sure I could. We'll see, a few more tests" -Willy Wonka (Gene Wilder version, not that creepy toucher Johnny Depp version).
Ha, ha, I guess it depends how they come out, a few weeks in the bottle if they are both good i'll send both, if they are both green then probably just the Wlp 530, as that one will probably age pretty well before tasting.
thirsty wrote:
That should be more than an adequate pitch rate for that OG. Just remember with a lot of yeast a lot of o2 is required as well- so either infuse well with a direct 02 stone, or shake the hell out of those fermenters every couple of hours for the first couple of days. Ramping the heat up after a week or so will help dry it sooner as well, just nake sure it is done before you rack off primary!
So you shake periodically when your bucket is fermenting? With a blanket of CO2 atop the fermenting beer, does this actually oxygenate it or do you have to pull off the top to let air in? It doesn't damage the beer in any way? I'm interested in your technique for doing this and if you have noticed a difference in your FG with this technique.
slate6715 wrote:
[So you shake periodically when your bucket is fermenting? .
I personally do not do this, I direct infuse with an oxygen tank and stone. This is something I have read about in articles pertaining to big fermentations, and I do not know bruguru's setup. Typically a gravity .070 and up will not kick off right away and needs to be re-oxygenated as it comes out of solution at rest, so shaking every couple hours will replenish, but what you say does make sense, maybe there is a happy medium like stop shaking after the first few hours of vigorous ferm? I stick to pure O2, does me well.
I just took og readings on these, they are still bubling, but both batches are down to 1.012. Pretty freaking cool, looks like they will get some time in a bottle before I drop them of at the end of the month. I'll probably bottle the week after easter.
I hit my final gravity in 3 days, but i'm sure it will drop a few more points. I should bring these to the brewday, as this is a perfect example of the difference between the same beer with different yeasts, and the variety of flavors you can get.
Well, I dropped this one off today along with the ESB, I was going to enter the WLP530 version in the Belgian pal ale Catagory, but this one tasted like it needed a few more weeks. I went with the WLP400 again, the one that we tried at Thirsty's brewday.(Thanks again for that brewday man freakin awsome), This one got better everyday after I bottled it, I only bottled it on the 17th, and had one last night, It is a really really nice beer, and the biscuit and honey malt really make this beer stand out.
Thanks again Thirsty for all of your help on this one, it is truly a head turner.
I'm tossing back a few of these belgians right now. GOD DAMN IS THIS SOME FREAKING GREAT BEER.
The WLP400 came out very nice, I undercarbed it to get an Belgian Ale feeling with it, but also so you could taste the Biscuit and the honey malt more easily. This is the one that I sent to the Long shot.
However now the one I did with the WLP530 Is now an ungodly fantastic beer, I gave away a case worth to some lucky people at work today, and I can't wait until monday when people are offering to have my children, this beer is that good.
Time does amazing things to these complex belgians. Good for you to share the nectar, what its all about.
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