I'm planning a 'Belgian Single' style brew to build up WLP545 yeast for a subsequent Belgian Strong Dark (8%+) I want to make for Christmas.
Recipe is based very roughly on suggestions I've read for De Konink (2:1 Pale:Vienna) but using what I have in.
I want a malty ale with not too much hops so yeast wont carry any clashing flavours onto the next brew.
I've got no Pale malt in stock so using Lager malt and adding more maltiness and colour with Special B & CaraMunich Type 3.
I'd appreciate any suggestions for changes. Cheers
Belgian Single #2- WLP545 - 23L
Gyle Number: 79
Fermentable Colour lb: oz Grams Ratio
Lager Malt 2.5 EBC 6 lbs. 9.8 oz 3000 grams 64.2%
Vienna Malt 7.5 EBC 3 lbs. 1.4 oz 1400 grams 30%
Special B 300 EBC 0 lbs. 6.0 oz 170 grams 3.6%
Caramunich Type 3 150 EBC 0 lbs. 3.5 oz 100 grams 2.1%
Hop Variety Type Alpha Time lb: oz grams Ratio
Tettnang Whole 5 % 90 mins 0 lbs. 0.6 oz 18 grams 38.5%
Golding Whole 5.1% 90 mins 0 lbs. 0.5 oz 13 grams 28.4%
Saaz Whole 3.1 % 90 mins 0 lbs. 0.9 oz 25 grams 33.1%
Final Volume: 23 Litres
Original Gravity: 1.045
Final Gravity: 1.011
Alcohol Content: 4.4% ABV
Total Liquor: 35.6 Litres
Mash Liquor: 23.4 Litres
Mash Efficiency: 75 %
Bitterness: 26.2 EBU
Colour: 27 EBC
Yeast:
WLP545 starter 0.5 L
Belgian Single No 2
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seymour
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Re: Belgian Single No 2
Looks very, very nice. Got any lemongrass and lime leaves you can add to late boil?
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jmc
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Re: Belgian Single No 2
Thanks Seymour. I was hoping you'd have a chance to check it out.seymour wrote:Looks very, very nice. Got any lemongrass and lime leaves you can add to late boil?
If I was not harvesting yeast cake I might try the added aromatics as I've not tried malty + lemon/lime.
I may give it a go in my next Belgian Wit though.
ATB John
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seymour
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Re: Belgian Single No 2
In that case, you can always add stuff "dry-hop style" to your fermentor, but it's entirely up to you. the spiced Belgian Wit idea sounds good, too. Also, classic Belgian Singels typically contain at least 10-15% wheat, but yours might be something very nice along the lines of a Marzen/Oktoberfest plus Belgian yeast aspects...
Happy brewing!
Happy brewing!