AG#3 Jervaulx Triple
Posted: Wed Feb 11, 2009 8:23 am
I brewed this a couple of days ago, the recipie is from Belgian Ales by Pierre Rajotte with an addition of 25g Hersbrucker that I had in the freezer that needed using up.
To be in keeping with convention it's been given a suitably monastic name
Jervaulx is a nearby ruined abbey.
5.40 kg Pale Malt, Maris Otter
10.00 gm Styrian Goldings
36.00 gm Hallertauer Mittelfrueh
25.00 gm Hallertauer Hersbrucker
15.00 gm Saaz
Whirlfloc Tablet
0.68 kg Sugar
S-33 Yeast
My only snag was the hop strainer clogged up but I've got a plan
Hopefully it'll be as good as the Saison I'm drinking from the same book.
Roger
To be in keeping with convention it's been given a suitably monastic name
Jervaulx is a nearby ruined abbey.5.40 kg Pale Malt, Maris Otter
10.00 gm Styrian Goldings
36.00 gm Hallertauer Mittelfrueh
25.00 gm Hallertauer Hersbrucker
15.00 gm Saaz
Whirlfloc Tablet
0.68 kg Sugar
S-33 Yeast
My only snag was the hop strainer clogged up but I've got a plan
Hopefully it'll be as good as the Saison I'm drinking from the same book.
Roger
I think I brewed a monster. It's tasty but it's v. strong, 500ml bottles might be a bit big for this.... but there again 