Because We Can -- Able To, Not Metallic

Australia & New Zealand Homebrewing Forum

Help Support Australia & New Zealand Homebrewing Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Dunkel_Boy said:
Kai said:
I don't know much about Belgians, but I do have a nicely hopped brown ale conditioning at the moment. A pity it uses c..c..c....nevermind
[post="65561"][/post]​

Hmmm. So I'm guessing it's one for the sink?
[post="65562"][/post]​

Nope, not at all. I was restrained on my c-hopping.

It's just one I won't offer to chiller, lest I have him waking up at 4 AM every morning.
 
Kai said:
Dunkel_Boy said:
Kai said:
I don't know much about Belgians, but I do have a nicely hopped brown ale conditioning at the moment. A pity it uses c..c..c....nevermind
[post="65561"][/post]​

Hmmm. So I'm guessing it's one for the sink?
[post="65562"][/post]​

Nope, not at all. I was restrained on my c-hopping.

It's just one I won't offer to chiller, lest I have him waking up at 4 AM every morning.
[post="65580"][/post]​

Would he fear cascade that much if it weren't the most overused and overrated hop out there? There isn't that much wrong with the taste...
 
Yes he would, it is a nasty hop as it tastes wonderful then turns to shit at the back of your mouth. Amarillo on the other hand is much smoother.


Or so they say :ph34r:
 
Kai said:
Yes he would, it is a nasty hop as it tastes wonderful then turns to shit at the back of your mouth. Amarillo on the other hand is much smoother.


Or so they say :ph34r:
[post="65589"][/post]​

Yeah, I'd say that's pretty right.
I'm making an all-Amarillo paley in the next few days, probably Sunday.
So there must be something right with it.
 
warrenlw63 said:
Amarillo

Menthol of the hop world :lol: :lol:

Warren -
[post="65592"][/post]​

Hey!
... I got nothing.

[justification]
Don't worry, I'm an English/German boy, the American hops I'm mostly not a fan of, but they have their role in paleys I believe.
[/justification]
 
I've gone crazy (as this beer should be) on both the grist and hop bills.
I haven't done the calcs on how WLP550 will handle this beer, but I definitely want a Belgian yeast to get into it.
So it will likely need another yeast to finish it off. If we weren't going for a BIS then WLP099 would have suited nicely.

Thoughts ?

Doc

AHB Belgian Imperial Stout

A ProMash Recipe Report

AHA Style and Style Guidelines
-------------------------------

24-0 Specialty, Experimental and Historic

Min OG: 1.010 Max OG: 1.200
Min IBU: 0 Max IBU: 100
Min Clr: 0 Max Clr: 177 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 23.40 Wort Size (L): 23.40
Total Grain (kg): 8.25
Anticipated OG: 1.093 Plato: 22.28
Anticipated EBC: 80.2
Anticipated IBU: 74.0
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 27.53 L
Pre-Boil Gravity: 1.079 SG 19.17 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -10 %
Additional Utilization Used For Mash Hoppings: -30 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
54.5 4.50 kg. JWM Traditional Ale Malt Australia 1.038 7
24.2 2.00 kg. JWM Light Munich Australia 1.038 20
9.1 0.75 kg. Candi Sugar (amber) Generic 1.046 148
6.1 0.50 kg. JWM Wheat Malt Australia 1.040 4
3.0 0.25 kg. JWM Chocolate Malt Australia 1.032 750
1.8 0.15 kg. Weyermann Carafa Special III Germany 1.035 1300
1.2 0.10 kg. Hoepfner Black Malt Germany 1.035 1200

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
49.00 g. Styrian Goldings Pellet 5.25 22.9 Mash H
14.00 g. Northern Brewer Pellet 10.00 16.0 First WH
42.00 g. Hersbrucker Pellet 4.50 21.8 60 min.
42.00 g. Spalter Pellet 4.50 11.1 30 min.
28.00 g. Perle Pellet 3.25 2.1 10 min.
14.00 g. Saaz Pellet 4.30 0.0 0 min.


Yeast
-----

White Labs WLP550 Belgian Ale

Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 7.50
Water Qts: 24.25 - Before Additional Infusions
Water L: 22.95 - Before Additional Infusions

L Water Per kg Grain: 3.06 - Before Additional Infusions

Saccharification Rest Temp : 65 Time: 90
Mash-out Rest Temp : 72 Time: 10
Sparge Temp : 79 Time: 60


Total Mash Volume L: 27.96 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.
 
Damn you FWHers.
And it took me about 40 minutes to get through that recipe, damn bandwidth hoggers.
 
In the interest of Friday silliness and what-the-hell-edness I thought I'd chuck one together too...

BeerSmith Recipe Printout - www.beersmith.com
Recipe: BIS Statement
Brewer: Steve Court
Style: Specialty Beer
TYPE: All Grain
Taste: TBA

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 26.96 L
Estimated OG: 1.082 SG
Estimated FG: 1.015 SG
Estimated Color: 71.9 EBC
Estimated IBU: 65.7 IBU
Estimated ABV: 8.8%
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item % or IBU
3.20 kg Weyermann Dark Munich (28.0 EBC) 41.0 %
1.60 kg JWM Traditional Ale Malt (5.9 EBC) 20.5 %
1.60 kg Weyermann Vienna (7.9 EBC) 20.5 %
0.40 kg TF Flaked Maize (0.0 EBC) 5.1 %
0.20 kg Weyermann Caraaroma (350.7 EBC) 2.6 %
0.18 kg TF Chocolate Malt (1100.0 EBC) 2.3 % ***
0.12 kg Weyermann Carafa Special II (1000.0 EBC) 1.5 % ***
0.50 kg Brown Sugar, Dark (98.5 EBC) 6.4 %

30.00 gm Styrian Goldings [4.50%] (60 min) (Mash) 3.4 IBU
20.00 gm Nelson Sauvin [12.70%] (60 min) 31.8 IBU
15.00 gm Styrian Goldings [4.50%] (60 min) 8.5 IBU
20.00 gm Nelson Sauvin [12.70%] (30 min) 16.2 IBU
25.00 gm Tettnang [4.60%] (15 min) 3.8 IBU
20.00 gm Tettnang [4.60%] (5 min) 1.9 IBU
15.00 gm Coriander Seed (5 min)
20.00 gm Nelson Sauvin [12.70%] (Aroma Steep 10 min)

Trappist Ale (White Labs #WLP500)


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 7.30 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 19.00 L of water at 77.6 C 67.0 C 60 min
Mash Out Add 9.00 L of water at 100.0 C 76.0 C 10 min


Notes:
------
*** Add Choc Malt and Carafa II in last 10 mins of mash.

Drop to a second fermenter after 12 hours to re-aerate.

-------------------------------------------------------------------------------------
 
SteveSA,

I reckon that grainbill looks brilliant.

As far as hops go not sure about the Nelson Sauvin though. I'd be reluctant to use high AAU hops in a Belgian. You're going to be wanting flavour/aroma contributions as opposed to a lot of bitterness.

Think that too much bitterness will fight the yeast character. Goes from Belgian to ordinary stout otherwise.

Totally open to conjecture though. :)

Warren -
 
warrenlw63 said:
As far as hops go not sure about the Nelson Sauvin though. I'd be reluctant to use high AAU hops in a Belgian. You're going to be wanting flavour/aroma contributions as opposed to a lot of bitterness.

Think that too much bitterness will fight the yeast character. Goes from Belgian to ordinary stout otherwise.

Totally open to conjecture though. :)

Warren -
[post="65686"][/post]​

Cheers Warren. Fair comments too. In particular the high bitterness fighting the yeast. The idea is definitely to balance the Belgian/stout characteristics and it's certainly a fine line.

I've used that yeast in a couple of high gravity belgians but with low bitterness (low-mid 20's) and it really dominates (in a good way) so it's going to be interesting to see how it handles the other end of the scale. It's important the yeast character isn't swallowed up altogether but it is a very distinctive and strong flavoured yeast so I'm backing it to handle the bitterness.

Nelson Sauvin are high Alpha but low Cohumulone so as bittering hops go they're smooth as monks freshly bladed scone. It works well as a late addition hop too. The flavour is the most unique I've ever tried - described as grape or peach (I think it's more peach myself, sweet, floral, fruity) so I think it will be an interesting mix with such a strong malt character, bitterness and hopefully yeast.

Either way it's gonna be a cracker or a miserable failure. :)

PS thanks to Jazman for going to NZ just to get me the Nelson Sauvin hops! ;) What a guy!!
 
SteveSA said:
In the interest of Friday silliness and what-the-hell-edness I thought I'd chuck one together too...

BeerSmith Recipe Printout - www.beersmith.com
Recipe: BIS Statement
Brewer: Steve Court
Style: Specialty Beer
TYPE: All Grain
Taste: TBA

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 26.96 L
Estimated OG: 1.082 SG
Estimated FG: 1.015 SG
Estimated Color: 71.9 EBC
Estimated IBU: 65.7 IBU
Estimated ABV: 8.8%
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item % or IBU
3.20 kg Weyermann Dark Munich (28.0 EBC) 41.0 %
1.60 kg JWM Traditional Ale Malt (5.9 EBC) 20.5 %
1.60 kg Weyermann Vienna (7.9 EBC) 20.5 %
0.40 kg TF Flaked Maize (0.0 EBC) 5.1 %
0.20 kg Weyermann Caraaroma (350.7 EBC) 2.6 %
0.18 kg TF Chocolate Malt (1100.0 EBC) 2.3 % ***
0.12 kg Weyermann Carafa Special II (1000.0 EBC) 1.5 % ***
0.50 kg Brown Sugar, Dark (98.5 EBC) 6.4 %

30.00 gm Styrian Goldings [4.50%] (60 min) (Mash) 3.4 IBU
20.00 gm Nelson Sauvin [12.70%] (60 min) 31.8 IBU
15.00 gm Styrian Goldings [4.50%] (60 min) 8.5 IBU
20.00 gm Nelson Sauvin [12.70%] (30 min) 16.2 IBU
25.00 gm Tettnang [4.60%] (15 min) 3.8 IBU
20.00 gm Tettnang [4.60%] (5 min) 1.9 IBU
15.00 gm Coriander Seed (5 min)
20.00 gm Nelson Sauvin [12.70%] (Aroma Steep 10 min)

Trappist Ale (White Labs #WLP500)


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 7.30 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 19.00 L of water at 77.6 C 67.0 C 60 min
Mash Out Add 9.00 L of water at 100.0 C 76.0 C 10 min


Notes:
------
*** Add Choc Malt and Carafa II in last 10 mins of mash.

Drop to a second fermenter after 12 hours to re-aerate.

-------------------------------------------------------------------------------------
[post="65682"][/post]​


Great thoughts Steve and doc,

Now I think 550 will handle it nicely and it is a touch big for the keg so a fresh starter of 550 as you bulk prime this baby in 500ml bottle [or smaller] will help it to carbonation.

I noticed the commercial Belgian "Stouts" don't age for all that long so it will be a great beer to make and drink over a period of time.

I will be definately making this puppy next weekend as I don't have a starter as yet fully working for the 550.

Nelson sauvin has a good vieous flavour asfter a period of maturity so may be an excellent choice for such a tiny beer. The cohumulone % is also good so it won't be harsh.


Maybe we should add this as a stout category to the many Australian comps :)


Steve
 
chiller said:
Doc said:
chiller said:
I'm sure we can start a totally new "style" Doc -- the BIS

But no astringincy right !!! :lol: :p

Doc
[post="65570"][/post]​


You certainly have that right !! :)

Now if a Belgian is big to start with -- how big is a Big Belgian Doc? And what have you got in mind for it?

Steve
[post="65572"][/post]​

Stylistically, I am betting a Big Belgian would be at the extreme opposite end of the spectrum from a little Dutchman :D
Am I right, Chiller?
 
Come on Steve,

Come to the "Phenolic Pepper Side" give the Ardennes yeast a go.

I'll be preaching to the converted then. :p

Warren -
 
I haven't used the Ardennes yet and don't know a whole lot about it other than Wyeast's info. I have a vial but haven't got around to Belgian Wits right now.

I wonder how it would go replacing Dark Munich and Trad Ale with Wheat and using the Ardennes?? A Belgian Wit Stout (BWS)
 
Sorry SteveSA, :)

I was baiting the other Steve (Chiller). It's a good yeast though.

Warren -
 

Latest posts

Back
Top