drtomc
Fermentationist
Hi all,
Well, for a birthday brewday on Melbourne Cup day, I brewed a Belgian dark strong:
Batch size 23L
OG: 1.100
FG: 1.017
Mash efficiency: 65%
1kg Belgian pale malt
1kg black glutinous rice
8kg Belgian pale malt
200g Caraaroma
200g Melanoidin
1kg dark candi syrup (during fermentation)
501g EKG (6.5% aa) at 90min (25.3 IBU)
Boiled rice to a pulp, then when cooled to 72C, mashed with 1kg pale malt for 90mins
(while grinding remaining grain in large wall mounted coffee mill - by hand).
BIAB mash in 30L water at 63C for 90 mins, mashout at 78C, bucket sparge with further 5L.
90min boil.
NoChill.
I brewed a Belgian pale ale (was lazy - used a Candian Blond tin + 1kg dry malt extract - was going to brew "properly" but ran out of energy) to grow the 3787.
Pitched at 19C with 2 cups of slurry (unwashed), plus about a cup of loose krausen. OG sans sugar 1.096.
After 12 hours (overnight), about 10cm krausen, with no heating, the temperature had risen to 23C.
After 24 hours, krausen spilling everywhere, still no heating and temperature at 25.6C.
Set temperature controller to 24, and left for a couple of days. After 4 days, (still sans sugar, I'll add that tonight),
SG has dropped to 1.018. The hydro sample tasted fantastic! No sign of hot alcohol, beautiful complex esters, rich maltiness. Just needs the raisin/dark fruit from the candi.
Wow! I've used this yeast before, but obviously not with such a healthy pitch: it's been active, but not like that!
Hopefully, even after adding the sugar, I'll get a couple more points off for FG.
What a ripper!
T.
Well, for a birthday brewday on Melbourne Cup day, I brewed a Belgian dark strong:
Batch size 23L
OG: 1.100
FG: 1.017
Mash efficiency: 65%
1kg Belgian pale malt
1kg black glutinous rice
8kg Belgian pale malt
200g Caraaroma
200g Melanoidin
1kg dark candi syrup (during fermentation)
501g EKG (6.5% aa) at 90min (25.3 IBU)
Boiled rice to a pulp, then when cooled to 72C, mashed with 1kg pale malt for 90mins
(while grinding remaining grain in large wall mounted coffee mill - by hand).
BIAB mash in 30L water at 63C for 90 mins, mashout at 78C, bucket sparge with further 5L.
90min boil.
NoChill.
I brewed a Belgian pale ale (was lazy - used a Candian Blond tin + 1kg dry malt extract - was going to brew "properly" but ran out of energy) to grow the 3787.
Pitched at 19C with 2 cups of slurry (unwashed), plus about a cup of loose krausen. OG sans sugar 1.096.
After 12 hours (overnight), about 10cm krausen, with no heating, the temperature had risen to 23C.
After 24 hours, krausen spilling everywhere, still no heating and temperature at 25.6C.
Set temperature controller to 24, and left for a couple of days. After 4 days, (still sans sugar, I'll add that tonight),
SG has dropped to 1.018. The hydro sample tasted fantastic! No sign of hot alcohol, beautiful complex esters, rich maltiness. Just needs the raisin/dark fruit from the candi.
Wow! I've used this yeast before, but obviously not with such a healthy pitch: it's been active, but not like that!
Hopefully, even after adding the sugar, I'll get a couple more points off for FG.
What a ripper!
T.