Fly Blown Belgian

[punkin]

http://aussiehomebrewer.com/recipe/380-fly-blown-belgian/#commentsStart


I want to brew a version of this recipe by The Drunk Arab tommorow, but i can't find any information about mash temp.

Can someone who knows a little about this style recommend a mash temp for me and look over my interpretation to check for errors or inconsistencies please?

I've had to lower the OG, i can't have 7% beer on tap at home, i'd be asleep (she calls it passed out) on the lounge before dinner every night.
I've also subbed the melanoiden for Victory after checking the substitution charts for one that i have and the styrian goldians for east kent.

I've chosen S33 as one of the comments in the thread recommended it and i have a brick.



Fly Blown Belgian NC84 (Belgian Blond Ale)

Original Gravity (OG): 1.055 (°P): 13.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.54 %
Colour (SRM): 5.3 (EBC): 10.4
Bitterness (IBU): 25.1 (Average - No Chill Adjusted)

85.07% Pilsner
6.72% Munich I
4.48% Cane Sugar
2.24% Caraamber
1.49% Victory

1.5 g/L East Kent Golding (5.1% Alpha) @ 60 Minutes (Boil)
1 g/L Saaz (3.4% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 20°C with Safbrew S-33


Recipe Generated with BrewMate

 

[punkin]

I forgot to say that most of the google results i have found are for 150f which is 65.5C

 

[NewtownClown]

Looking at the amount of cane sugar and the FG of the beer, I would say 66C
(Also, it is IN the recipe you posted!?!?!)

Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

 

[NewtownClown]

Also, whilst s-33 will work. I would prefer a Trappist/Abbey Ale yeast or, in a pinch, T-58.

No 90 min boil? DMS?

BTW your recipe reads more like a Begian Pale Ale

 

[punkin]

I put a figure in the recipe as i had to pick one and the original one from the database (not my recipe) doesn't show one. The original recipe has it listed as a belgian strong ale. I tried my best to back the abv down to something i can drink is all. The ingredients are all pretty much the same.

I have S33, i don't have the other yeasts you mention.

 

[NewtownClown]

Ahhh, I was wondering how you overlooked the infusion step temp...

Why not drop the cane sugar and brew a 5- 5.5%, like a Begian Pale Ale

Also, I had mentally juxtaposed s-33 for s-04. s-33 will be fine.

I love Belgian Pales and Blondes (not only the beers!). I often have one on tap... They are well balanced beers and dead simple grist and hop schedule.

I like to go 80% Pils and 20% mix of up to three but mostly two spec. malts. I like biscuit, munich, caramunich 1-3, victory, special B, Special Roast and Aromatic, so far.
Usually use a trappist/abbey yeast, fermented moderately low.

 

[punkin]

Thanks it would suit me very well to drop the sugar out entirely. I only included a reduced amount as i thought the recipe needed it to ferment to a dryer beer for the style. I had to lower the base malt and the crystal to get it down in abv too, so i'd rather use more malt and drop the sugar.



Fly Blown Belgian NC84 (Belgian Blond Ale)

Original Gravity (OG): 1.055 (°P): 13.6
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.40 %
Colour (SRM): 5.7 (EBC): 11.2
Bitterness (IBU): 25.1 (Average - No Chill Adjusted)

87.72% Pilsner
7.89% Munich I
2.63% Caraamber
1.75% Victory

1.5 g/L East Kent Golding (5.1% Alpha) @ 60 Minutes (Boil)
1 g/L Saaz (3.4% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 20°C with Safbrew S-33


Recipe Generated with BrewMate

 

[NewtownClown]

I like the looks of it.

Yeah the sugar is needed if brewing a Belgian Blond or any of the strong Belgian Ales. Not much difference in the two except for the sugar, which is common in the Belgians - often the grist is the same or similar, just the amount of sugar differs. Actually, you could add some wheat (5%) and sugar (15%) to your grist for 1.070 OG and have a Belgian Blonde.

It looks like you are more after a Belgian Pale and your recipe hits that mark.

A Belgian Pale is well balanced. Starts with crystal malt sweetness and finishes dry. It is not a sweet beer. You gained only one gravity point by dropping the sugar and upping the grist and hitting the same OG so should be similar in body to the original recipe.

 

[punkin]

Thank you mate. I'm not up at all on the styles or their names, but glad the recipe looks good.

I'll post a pic of a glass in a few weeks.

 

[iralosavic]

I believe this would be the appropriate time to use a liquid yeast, namely 1762. I'd go 66c for 90 mins.

 

[punkin]

Mashing this in now.

 

[dicko]

Tda says 66 deg in post # 11 or 12

http://aussiehomebrewer.com/recipe/380-fly-blown-belgian/

 

[punkin]

Yes, thanks. I plugged 66 in and ended up at 66.7 on my adhoc guesswork system. Only mark i missed though in a good brew day. Done and cleaned up in 4 hours 10mins with 4 cubes down

Hit 1055 exactly, so i'll see what it's like out of the fermenter in a month or so.

 

[punkin]

Drinking this now. It's pretty bloody good.