kook
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- 8/12/02
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Well, I've got a pack of Roselare blend that I really want to use. Hoping to brew it the weekend 3rd/4th March.
At the moment, the plan is to use a recipe roughly based on the one Jamil supplied in his Flanders Red podcast.
Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 30.99 L
Estimated OG: 1.055 SG
Estimated Color: 13.9 SRM
Estimated IBU: 10.1 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item
1.60 kg Pilsner (Weyermann) (1.7 SRM) 32.5 %
1.60 kg Vienna Malt (Weyermann) (3.0 SRM) 32.5 %
1.00 kg Munich I (Weyermann) (7.1 SRM) 20.3 %
0.18 kg Caraamber (Weyermann) (36.0 SRM) 3.7 %
0.18 kg Caraaroma (Weyermann) (178.0 SRM) 3.7 %
0.18 kg Caramunich II (Weyermann) (63.0 SRM) 3.7 %
0.18 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRM) 3.7 %
20.0 g Tettnang 05 [4.10%] (60 min) 10.1 IBU
0.50 Whirlfloc Tablet (Boil 10.0 min)
1 Pkgs Roselare Belgian Blend (Wyeast Labs #3763)
Plan is to do a single infusion mash at 69 degrees for 90 minutes, then batch sparge. Boil for 90, starting hop additions at 60.
I'm still undecided about the fermentation schedule though. I emailed WYeast and they recommend using the Roselare in the primary, which is something I'm trying to avoid. I want this brew to make contact with as little of my equipment as possible.
At the moment I can see a few options:
I'm planning to store this in a storeroom at my place which is reasonably cool. Didn't seem to exceed mid-high 20's during the 35+ degree heat the last few weeks, so I figure once it cools down it should stay low-mid 20's. I realise this is not optimal, but I don't want to tie up a fridge forever If it's still going in Oct/Nov, I'll move it to a fridge again.
Hopefully it'll finish around that time anyway, the start of cherry season! If so, I intend to rack off about 5 litres for bottling then pitch 300g/L of cherries for another 3-6 months into it.
At the moment, the plan is to use a recipe roughly based on the one Jamil supplied in his Flanders Red podcast.
Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 30.99 L
Estimated OG: 1.055 SG
Estimated Color: 13.9 SRM
Estimated IBU: 10.1 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item
1.60 kg Pilsner (Weyermann) (1.7 SRM) 32.5 %
1.60 kg Vienna Malt (Weyermann) (3.0 SRM) 32.5 %
1.00 kg Munich I (Weyermann) (7.1 SRM) 20.3 %
0.18 kg Caraamber (Weyermann) (36.0 SRM) 3.7 %
0.18 kg Caraaroma (Weyermann) (178.0 SRM) 3.7 %
0.18 kg Caramunich II (Weyermann) (63.0 SRM) 3.7 %
0.18 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRM) 3.7 %
20.0 g Tettnang 05 [4.10%] (60 min) 10.1 IBU
0.50 Whirlfloc Tablet (Boil 10.0 min)
1 Pkgs Roselare Belgian Blend (Wyeast Labs #3763)
Plan is to do a single infusion mash at 69 degrees for 90 minutes, then batch sparge. Boil for 90, starting hop additions at 60.
I'm still undecided about the fermentation schedule though. I emailed WYeast and they recommend using the Roselare in the primary, which is something I'm trying to avoid. I want this brew to make contact with as little of my equipment as possible.
At the moment I can see a few options:
- Pitch US-05 in Primary (Plastic) at 18deg (Fridge) until reached 70-75% attenuation. Rack to glass, pitch Roselare and store till ready (6-18 months).
- Pitch Roselare in Primary (Bucket) at 18deg (Fridge) until reached 70-75% attenuation. Rack to glass, store till ready (6-18 months). Only use that bucket infuture for grain.
- Pitch Roselare in Glass, store till ready (6-18 months).
I'm planning to store this in a storeroom at my place which is reasonably cool. Didn't seem to exceed mid-high 20's during the 35+ degree heat the last few weeks, so I figure once it cools down it should stay low-mid 20's. I realise this is not optimal, but I don't want to tie up a fridge forever If it's still going in Oct/Nov, I'll move it to a fridge again.
Hopefully it'll finish around that time anyway, the start of cherry season! If so, I intend to rack off about 5 litres for bottling then pitch 300g/L of cherries for another 3-6 months into it.