Nottoplan

[mr.c]

I would like to dedicate this brew to TheMumbler & lancsSteves, i had planed to brew a saison using TheMumbler recipe BUT ended up making a off the cuff recipe based on abit of lancsSteves & TheMumbler "Brewing Like Monks" and the TheMumbler saison. and with reading "RADICAL BREWING & BREW LIKE A MONK"

Batch size 23 litres
Boil size 31.51 litres
Boil time 90 minutes
Grain weight 5.46 kilograms
Efficiency 70%
Original gravity 1.048
Final gravity 1.009
Alcohol (by volume) 5.1%
Bitterness (IBU) 29
Color (SRM) 8.1°L

White Labs WLP550 Belgian Ale

Grains/Extracts/Sugars
5.46 kilograms
Maris Otter 38ppg, 4°L 3.22 kilograms 59.0%
Vienna 35ppg, 4°L 1 kilograms 18.3%
Flaked wheat ppg, °L 0.54 kilograms 9.9%
Corn (Flaked) 39ppg, 0.5°L 0.2 kilograms 3.7%
Biscuit 35ppg, 25°L 0.2 kilograms 3.7%
Dry Candi - Amber 32ppg, 70°L 0.15 kilograms 2.7%
Dry Sugar - Corn 42ppg, °L 0.15 kilograms 2.7%

Hops
85 grams
Bobek hops 4.5%, Whole 50 grams
Goldings (Kent) hops 6.8%, Whole 35 grams

Mash
60 minutes,
40.26 litres
Strike 74°C
Target 67°C 13.46 litres 60 minutes (+0)
Sparge
83°C
Target 77°C26.81 litres

Boil
90 minutes, 31.51 litres
Goldings (Kent) hops 6.8%, Whole 35 grams 90 minutes (+0)
Bobek hops 4.5%, Whole 25 grams 15 minutes (+75)
Bobek hops 4.5%, Whole 25 grams 15 minutes (+75)
Wort chiller 15 minutes (+75)
Bobek hops 4.5%, Whole 25 grams 0 minutes (+90)

Ferment
Start at 22c
Rack to secondary 7 days (+14)

WLP550, going to brew it on the medium side 24c and up it at the end 29c


Hops


Grains


Mash 67C Smell so good


Boil



fermenter



23l at 1055

please any tips on the yeast temps welcome

[GrowlingDogBeer]

Looks like a good brew, should be nice.

I would think your ferment temps may be a little high.

White Labs Recommend optimum ferment temps to be 20 - 26 centigrade, I don't think I'd want to go much higher than that.

[mr.c]

Thanks Runwell-Steve , yes it mant to read 26c not 28c

read alot about this yeast online and there seems to be some divide on temp with mixed results

[mr.c]

fermenting at 22c and smelling amazing ,very belgium with a hint of spice and fruit.

Going to bring the temp down a bit for the secondary and leave it for longer before bottling too.

Also going to be adding  yeast at bottling time ,any ideas ?

[mr.c]

Now in secondary and tastes very nice , very happy with the profile so far