Post by beervolcano on Feb 7, 2021 13:42:13 GMT -5
As of this post we still have several corked and caged 750 mL Belgian bottles of this cellering at 52o F. Whenever anyone can, it's definitely worth a try. We'll try to save some for you. We tried to make a Tripel that has the usual spice, but also some earthiness and a touch of sweetness for balance. I think this one will get much better with age. If I do this again, I'll use much more rye and a little more bittering hops.
OG = 1.085 (calculated, including honey)
OG = 1.078 (measured without honey)
FG = 1.016
ABV = 9.2%
Water:
2 g CaSO4*2H2O, 2 g CaCl2, 1 g MgSO4*7H2O to give a water profile of:
Ca2+ Mg2+ Na+ SO42- Cl- HCO3-
39.2 3.3 0.0 49.7 42.2 0.0
This is an attempt to mimic the water profile of come cities in Belgium.
Grain:
Hops:
Yeast:
The water was brought to 105o F and some of it was added to the malted rye and flaked rye in a 6 qt pot. Filled to the brim. Temperature was 102o F after stirring. It was covered and let sit for 30 min. with occassional stirring with a wooden spoon. This is the beta-glucan rest so that it's not so gummy in the mash. Wanted to do this separately with the rye so that we don't do a protein rest with the barley malt and kill the head retention. This has happened to me in the past.
Did a sort of decoction mash with this one with steps at 145o F (30 min), 155o F (30 min), 162o F (15 min). Collected 6.5 gallons to boil for 60 min. Fined with 1 tsp Irish Moss with 10 min to go. Added Celeia hops with 5 min to go.
Yeast was pitched directly from the tube with no starter. Underpitched, yes, but that's on purpose. Fermented at about 70-72o F, maybe a bit high, but I'm looking for all the esters and phenols from the yeast that I can get. Also looking for a few higher alcohols with which to make those fruity esters. Right as the krausen looked like it was on the way down, 1.5 lbs of South Carolina Wildflower Honey was added directly to the carboy. Primary fermentation took about a week. Allowed to clear at room temp for another week.
Racked (yeah, I know, but there was a lot of trub) and cold crashed at 32o F and then fined with gelatin. Let sit in the cold for about 3 weeks to clear up.
Racked to the bottling bucket and very gently stirred in 6.9 oz of the same honey as the priming sugar to attempt 4 volumes CO2.
Bottled in 750 mL Belgian bottles, a few 375 mL Belgian bottles, and some capped bottles.
Sat in 72o F to condition for about 3 months before we tried some and it was grand, but after another 3 months after the basement became cooler, it was almost what we were hoping for. Now it's cellering at 52o F.
This is one that will get better with age.
OG = 1.085 (calculated, including honey)
OG = 1.078 (measured without honey)
FG = 1.016
ABV = 9.2%
Water:
- 8 gallons Reverse Osmosis water to which was added:
2 g CaSO4*2H2O, 2 g CaCl2, 1 g MgSO4*7H2O to give a water profile of:
Ca2+ Mg2+ Na+ SO42- Cl- HCO3-
39.2 3.3 0.0 49.7 42.2 0.0
This is an attempt to mimic the water profile of come cities in Belgium.
Grain:
- 10 lbs Pilsner malt
- 2 lbs Rye malt
- 1 lb Flaked rye
Hops:
- 1 oz Perle (6.4% aa) 60 min, first wort
- 1 oz Celeia (2.9% aa) 5 min
Yeast:
- WLP 500 Monastery Ale
The water was brought to 105o F and some of it was added to the malted rye and flaked rye in a 6 qt pot. Filled to the brim. Temperature was 102o F after stirring. It was covered and let sit for 30 min. with occassional stirring with a wooden spoon. This is the beta-glucan rest so that it's not so gummy in the mash. Wanted to do this separately with the rye so that we don't do a protein rest with the barley malt and kill the head retention. This has happened to me in the past.
Did a sort of decoction mash with this one with steps at 145o F (30 min), 155o F (30 min), 162o F (15 min). Collected 6.5 gallons to boil for 60 min. Fined with 1 tsp Irish Moss with 10 min to go. Added Celeia hops with 5 min to go.
Yeast was pitched directly from the tube with no starter. Underpitched, yes, but that's on purpose. Fermented at about 70-72o F, maybe a bit high, but I'm looking for all the esters and phenols from the yeast that I can get. Also looking for a few higher alcohols with which to make those fruity esters. Right as the krausen looked like it was on the way down, 1.5 lbs of South Carolina Wildflower Honey was added directly to the carboy. Primary fermentation took about a week. Allowed to clear at room temp for another week.
Racked (yeah, I know, but there was a lot of trub) and cold crashed at 32o F and then fined with gelatin. Let sit in the cold for about 3 weeks to clear up.
Racked to the bottling bucket and very gently stirred in 6.9 oz of the same honey as the priming sugar to attempt 4 volumes CO2.
Bottled in 750 mL Belgian bottles, a few 375 mL Belgian bottles, and some capped bottles.
Sat in 72o F to condition for about 3 months before we tried some and it was grand, but after another 3 months after the basement became cooler, it was almost what we were hoping for. Now it's cellering at 52o F.
This is one that will get better with age.