Home Brew Forum

Hi all

Got a brew day to day and decide on something seasonal





Batch Size (L): 22.50
Total Grain (kg): 6.18
Anticipated OG: 1.063
Anticipated SRM: 5.7
Anticipated IBU: 32.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------

48.5 3.00 kg. Pale Malt(2-row)
16.2 1.00 kg. Vienna Malt G
16.2 1.00 kg. Wheat Malt
11.0 0.70 kg. Golden Syrup
8.1 0.50 kg. Munich Malt
Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Styrian Goldings Whole 5.00 24.9 60 min.
27.35 g. Styrian Goldings Whole 5.00 4.5 12 min.
27.35 g. Styrian Goldings Whole 5.00 2.8 1 min.


Yeast: WLP550 2.5 liters

Lovely!

Have you kicked off yet? I could drink some of that right now!

Tony01 wrote:Lovely!

Have you kicked off yet? I could drink some of that right now!

In the fermentor was we speak

Keeged this up to day F.G. was 1.008 around 7% very nice

How is it tasting...?
Bit of a description would be nice, are the hops coming through, whats the bitterness like, do you get a good kick of alcohol? etc

pdtnc wrote:How is it tasting...?
Bit of a description would be nice, are the hops coming through, whats the bitterness like, do you get a good kick of alcohol? etc

Hi, yea there is a nice spicy orange flavour/aroma that is a mixof the yeast and hops, Styrian Goldings go so well with light coloured Belgians!

Its not as bitter as I though it would be but I will check again when it has conditioned for a bit, also there is a little bit of alcohol warmth but not that much.

But the interesting is it tastes of beer with a bigger final gravity but in a moreish way

Sounds really nice. The Americans seem to be unable to brew a saison without adding some kind of funk, is that something you;d be interested in?

Borodave wrote:Sounds really nice. The Americans seem to be unable to brew a saison without adding some kind of funk, is that something you;d be interested in?

maybe in time, but brewing a good Belgian at high temps with out solvent is challenge enough for now