Home Brew Forum

Hello,

Hope to have my first brewnight tonight and will be doing this using the reclaimed yeast slurry from my Belgian Pale Ale.

Chimaybe
19L, 90min simple infusion mash, 60min boil
Ingredients
Amount Item Type % or IBU
5.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 71.46 %
1.20 kg Munich Malt - 10L (19.7 EBC) Grain 17.15 %
0.20 kg Special B Malt (354.6 EBC) Grain 2.85 %
0.20 kg Wheat Malt, Bel (3.9 EBC) Grain 2.85 %
75.00 gm Hallertauer Hersbrucker [4.00 %] (60 min) Hops 23.9 IBU
25.00 gm Hallertauer Hersbrucker [4.00 %] (15 min) Hops 4.0 IBU
0.40 kg Candi Sugar, Amber (147.8 EBC) Sugar 5.69 %
500ml White Labs WLP-500 thick sludge

Beer Profile

Est Original Gravity: 1.093 SG
Est Final Gravity: 1.022 SG
Estimated Alcohol by Vol: 9.31 %
Bitterness: 27.9 IBU
Est Color: 37.5 EBC


If I get started early enough it'll be done tonight, otherwise mash tonight boil tomorrow.

Have a gooden SH

looks interesting, Beligans (strong dark/triples and dubbles) generally you want a min of 10% sugar, 20% is a good range

oblivious wrote:looks interesting, Beligans (strong dark/triples and dubbles) generally you want a min of 10% sugar, 20% is a good range

True, I made a Tripel with a similar gravity with 10% sugar and I felt it was too heavy - could have doubled the amount easily.

Looks nice Si, good luck for tonight

HELP!

Had a mare and only got 17.5L @ 1.070! Will have to wait 'til tomorrow morning before pitching as the temp is too high right now, also got to scoot to work early, so no drawn out solutions tomorrow AM, but can perform a fix PM.

Could I dissolve 1.1kg of spray malt in 1.5L of liquor and add this? Is the ratio even do-able? Beersmith suggests this should add 23 G points, and the volume should rise to around my target brewlength of 19Lish.

Any advice? I already have a 6% Belgian Pale Ale, and really wanted this big. (1.093) It's the extraction efficiency that's weakened it.

Shan't sleep well tonight .

Hope it all sorts out OK

Been thinking about it, and what's missing is grain fermentables, so that's what I'll replace it with. Going to do the spraymalt thing after work this avo.

Done it, added the spraymalt 1kg dark, to the brew. Had a boil over . Fed up with the fannying about on this brew now. Still I'll have forgotten about all this when supping round the fire next Chrimbo .

mysterio wrote:

oblivious wrote:looks interesting, Beligans (strong dark/triples and dubbles) generally you want a min of 10% sugar, 20% is a good range

True, I made a Tripel with a similar gravity with 10% sugar and I felt it was too heavy - could have doubled the amount easily.

The tripel recipe in the classic styles book has about 20% sugar in it. Mash temp also plays a role though. I brewed a Duvel style beer that had 10% sugar in it and it reached 91% apparent attenuation. I mashed at between 63-64C.

Good to see you turned it around SH

I think the most useful thing I learnt was that brewing with my missus around makes me rush and stress. I would have taken longer over mashing, and the sparging if other people were not around as well. It's my fault.

So here's to relaxing brewdays ahead

SiHoltye wrote:brewing with my missus around makes me rush and stress

Mine goes to Africa now and again with work. That's ideal for brewing

Africa , I don't know how you did it but well done ECR!

Only joking. Sounds like a a great window of opportunity for uninterupted brewing.

Oh yes