Home Brew Forum

Hello fella's, I'm just home for my months leave and plan on brewing this tomorrow.


3.28 kg Pilsner (2 Row) UK (2.0 EBC)
0.22 kg Wheat Malt, Bel (3.9 EBC)
0.09 kg Crystal Malt
0.01 kg Chocolate Malt
42.00 gm Hallertauer Hersbrucker 60 mins
10.00 gm Hallertauer Hersbrucker 15 mins
15.00 gm Coriander Seed (Boil 5.0 min)
0.23 kg Cane Sugar

The recipe was taken from Pierre Rajotte's Begian Ales book.

Hopefully I won't have my hands too full and will have time to take some photo's. Stay tuned

Roger


Forgot to say I'm also putting yeast in too, Safbrew T58. My idea to use that based on careful research

Good luck Roger!

I have tried a couple of Rajotte's recipes from that book. Both of the wit beers. 'Silk Lady' turned out fantastically well. I have adapted his other wit recipe (the name escapes me, but the one that includes curacao peel) and this beer is currently conditioning.

I'd expect a very tasty brew! Keep us posted with the results.

Good luck with it. I've tried his Tripel, it was alright although needed to be drier.

Cheers fella's, mashing at the moment.

Guess who left the mash tun tap open Luckily it was only a kettleful of hot water I was using to preheat that went on the kitchen floor. Shouldn't have laughed at other people doing the same. Got what I deserved I suppose

Mysterio, I'd be interested in what you would suggest to improve the triple recipe as it's on my shortlist.

Roger.

Ingredients weighed out,



Yeah, yeah another pile of fleeces photo.



My fly sparging set up and it works!!!



Wort sample, bit darker than I was expecting but as long as it tastes ok.....



The boil,




Late hops and coriander seeds waiting to go in, plus a glass of my first AG, a weizen.



Cooling the wort, need to do some repair work I think, this is why I've been sent to the garage,



Hit the estimated OG bang on, dead chuffed,



Into the fermenter,



Hmm, nice,




Besides the tap incident related earlier the only othe cock up was forgetting to collect the first runnings and return to the mash tun, oh well, I'll know next time.

Roger