Like a fool (joke) I've contact the brewery in a vague hope they might point me towards the recipe. Dam them strange Belgium, wouldn’t even hint at the "Secret" recipe. I was hoping a few of you more experience brewers might be able to help. Here’s what got so far, and it’s not a lot.
Brugse Zot is a goldenblond beer with a rich froth and a fruity flavouring. The beer is brewed with four different kinds of malt and two aromatic varieties of hop which give the beer its unique taste. With an alcohol degrees proof of 6 % Vol it is a well balanced, and on it goes..........
So what do I need to know, well the types of malts and different percentages in the mash really. The rest will follow i.e. I will make it up as I go along. Cheers me deers , Kp
Zot idea
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boingy
Re: Zot idea
I've never heard of it but a quick google did produce some tasting notes:
www.ratebeer.com/beer/brugse-zot/48109/
Not sure that helps much but it's worth a read just to enjoy the sheer pompousity of some of the reviews.
I wonder what malt you need to use to get "a more forward presence on the tongue"...
www.ratebeer.com/beer/brugse-zot/48109/
Not sure that helps much but it's worth a read just to enjoy the sheer pompousity of some of the reviews.
I wonder what malt you need to use to get "a more forward presence on the tongue"...
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Kp2
Re: Zot idea
I belive one must bend over for "a more forward presence on the tongue"...HEhEheH,
Yet spotted the site, they hint at honey malts and pale malts base. Plus a small amount of corriander and Curacao orange. As for hops I was thinking East Kent and Hallertauer. So just two more malts to find. Any other ideas ? kp
Yet spotted the site, they hint at honey malts and pale malts base. Plus a small amount of corriander and Curacao orange. As for hops I was thinking East Kent and Hallertauer. So just two more malts to find. Any other ideas ? kp
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Manx Guy
Re: Zot idea
I've been on the brewery tour and while it was very entertaining they wouldn't say what hops or malts they used....
It is a little spicey in the same way that Leffe is, so orange peel and corriander sounds plausable
If you goto the brewery you can try the beer unfiltered! Its good stuff!
The un filtered bottled version is good also...
Keep us posted!
Guy
It is a little spicey in the same way that Leffe is, so orange peel and corriander sounds plausable
If you goto the brewery you can try the beer unfiltered! Its good stuff!
The un filtered bottled version is good also...
Keep us posted!
Guy
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Kp2
Re: Zot idea
Yes, done the tour myself. Almost fell down a trap door. Typical. I hadn't even got to the bar at the end. Nice bike Guy, I run a MT-03.
Back to the beer, it's now on draft in Bath at £3.50ish for half pint, bargain ! Could the missing two malts be Acid Malts, just to clean it up a bit and perhaps Melanoidin Malt to heighten the malts scent? Also feel it should have wheat to gain a bit on the head? kp
Back to the beer, it's now on draft in Bath at £3.50ish for half pint, bargain ! Could the missing two malts be Acid Malts, just to clean it up a bit and perhaps Melanoidin Malt to heighten the malts scent? Also feel it should have wheat to gain a bit on the head? kp
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Manx Guy
Re: Zot idea
Thanks! I was looking at a friends MT03 the other day...
What you say sounds plausable.... I guess there is only one way to find out if they wont share.... Experiment (you could try small batches to see how close you can get)...
I would say they use a Belgian style low floculating yeast strain too.... I recall some bananary esters ...(?)
Good luck I'll follow your post with interest...
Guy
What you say sounds plausable.... I guess there is only one way to find out if they wont share.... Experiment (you could try small batches to see how close you can get)...
I would say they use a Belgian style low floculating yeast strain too.... I recall some bananary esters ...(?)
Good luck I'll follow your post with interest...
Guy
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mysterio
Re: Zot idea
Yes the unfiltered stuff from the brewery was fantastic, honestly one of the best beers I had in Belgium! I was disappointed by the bottled filtered version.
The one thing I picked up was some higher kilned base malts like a Vienna or Munich malt. If I was going to make an attempt I think I would try 60% pilsner malt and 40% Vienna malt and that's it, then use a Belgian Abbey or Trappist yeast
The one thing I picked up was some higher kilned base malts like a Vienna or Munich malt. If I was going to make an attempt I think I would try 60% pilsner malt and 40% Vienna malt and that's it, then use a Belgian Abbey or Trappist yeast
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Kp2
Re: Zot idea
Right here’s the plan and its a long one. Nicked named Jester because it’s not Zot. i.e. nodding in the right direction.
Based on the fact the brewery was in its final days, I am guessing that they would have tried to blend traditional elements with modern practices. So here what I reckon they might have done.
From looking around, I’ve found so many conflicting views on the hops tastes. General see Goldings and Stryrian used in Belgium beers. So I am going for Stryrians. And a little less hops as it will end up as a lager based beer.
The Halletau will bring noble notes of fruity zest at higher temperatures. More like pineapple (esters) rather than banana. And I like it.
Moinette, one of the newer? Abbey / session / organic / ales / type beers. I’ve re-cultured from bottle. Good fruity notes from the yeast slope. Going to start at 20c for seven days and bring the fruitiness out.
Next, cold crash at 1c 48 hours and finish with Belgium lager yeast, Brew Lab 5700 at 8c. This should give a kronenberg / Stella result, hinting at the old.
Using curacaco orange and coriander as they're typical used.
Priming (6g/l) will be done 50:50 with clear candi and brew sugar to give it a slightly more Belgium taste without becoming too heavy. Finally, lager for at least 4 weeks at 2c. But I will be forced to test a few durring. Below is ture mass to be used:
Name: Jester 22L
Lager 70% (3764.38g). Pale 22% (1183.09g). Munich 4% (215.11g). Aromattic 4% (215.11g).
Boil 90min, Hopping and Herbs
90min Styrian 3.5 (19.8g). 30min Styrian 3.5 (11g). 15min Halletau 2.2 (6.6g). 5min Halletau 2.2(4.4g)
5min Curacaoc (2.2g) and 5min Corriander (4.4g).
Strike 74c Mash 65.5c.
Could it be even better that the real thing. What’s reckon? Tuesdays are brew day for me. So I’ll update as and when in the brew day section. PK
Based on the fact the brewery was in its final days, I am guessing that they would have tried to blend traditional elements with modern practices. So here what I reckon they might have done.
From looking around, I’ve found so many conflicting views on the hops tastes. General see Goldings and Stryrian used in Belgium beers. So I am going for Stryrians. And a little less hops as it will end up as a lager based beer.
The Halletau will bring noble notes of fruity zest at higher temperatures. More like pineapple (esters) rather than banana. And I like it.
Moinette, one of the newer? Abbey / session / organic / ales / type beers. I’ve re-cultured from bottle. Good fruity notes from the yeast slope. Going to start at 20c for seven days and bring the fruitiness out.
Next, cold crash at 1c 48 hours and finish with Belgium lager yeast, Brew Lab 5700 at 8c. This should give a kronenberg / Stella result, hinting at the old.
Using curacaco orange and coriander as they're typical used.
Priming (6g/l) will be done 50:50 with clear candi and brew sugar to give it a slightly more Belgium taste without becoming too heavy. Finally, lager for at least 4 weeks at 2c. But I will be forced to test a few durring. Below is ture mass to be used:
Name: Jester 22L
Lager 70% (3764.38g). Pale 22% (1183.09g). Munich 4% (215.11g). Aromattic 4% (215.11g).
Boil 90min, Hopping and Herbs
90min Styrian 3.5 (19.8g). 30min Styrian 3.5 (11g). 15min Halletau 2.2 (6.6g). 5min Halletau 2.2(4.4g)
5min Curacaoc (2.2g) and 5min Corriander (4.4g).
Strike 74c Mash 65.5c.
Could it be even better that the real thing. What’s reckon? Tuesdays are brew day for me. So I’ll update as and when in the brew day section. PK
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Kp2
Re: Zot idea
Right, brew when fine, but I done know how to get pictures on to these web pages. Can anyone help ? Thank-you
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mentaldental
Re: Zot idea
I use Tinypic http://www.tinypic.com. You register for a free account and can then upload your pics to their server. Once you have done that they provide you with a link to the picture which you paste into your post. Like this:Kp2 wrote:Right, brew when fine, but I done know how to get pictures on to these web pages. Can anyone help ? Thank-you
Code: Select all
[IMG]http://i49.tinypic.com/55mrt.jpg[/IMG]
They add the
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dave-o
Re: Zot idea
mentaldental wrote: You register for a free account and can then upload your pics to their server.
You don't even have to register for Tinypic. It is the best of these services IMO.
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mentaldental
Re: Zot idea
Even better. I was being a bit free-and-easy with my definition of "register".dave-o wrote:mentaldental wrote: You register for a free account and can then upload your pics to their server.
You don't even have to register for Tinypic. It is the best of these services IMO.
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mentaldental
Re: Zot idea
Well they use sugar:
Dingemann malt (not much help because you can't see what type):
And the unfiltered beer in the brewery is lovely, far better than the normal draught and bottled version:
Dingemann malt (not much help because you can't see what type):
And the unfiltered beer in the brewery is lovely, far better than the normal draught and bottled version:
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dave-o
Re: Zot idea
Hmm well it looks like a wheat beer.
It's making me thirsty.
4 malts they say? I'd have a stab at wheat, pils, carapils, special B
It's making me thirsty.
4 malts they say? I'd have a stab at wheat, pils, carapils, special B