mikec
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Having only recently discovered this site and the wonders of AG, I already had some kit&kilo stuff to put down.
Being a fan of Leffe Blond I had ordered ESB's Abbey Blond style pack, as follows:
I used White Labs WLP530 Abbey Ale yeast instead of the T-58. Just poured it into the fermenter (after warming to room temp, shaking etc). Fermenting at 20 degrees.
I'm starting to think that this recipe has too much sugar (3kg+), and might be a bit thin? Nevertheless, that is not the reason for this post.
The OG was higher than 1.067, more like 1.085! I added about 1.5L of extra water to bring it down just a touch. But that is not the reason for this post.
It's taking a long time to ferment out, I guess to be expected considering the amount of sugar. Just over 3 weeks now, and SG is at 1.016 (and still going I think). But that is not the reason for this post.
Having a taste of the sample, it tastes, well, I don't yet have the experience to describe how it tastes. Maybe a bit sour, and a bit thin. Have I wasted 4 weeks and $60? Or should I give it time to condition? Maybe this is normal for this style. Maybe it's just off. What say you? (this is the reason for this post)
Being a fan of Leffe Blond I had ordered ESB's Abbey Blond style pack, as follows:
Abbey Blond Ale (Style Recipe Pack)
Type: Can Kit Recipe
Batch Size: 22 litres
Ingredients
Beer Profile
- 1 x ESB 1.7kg Pilsner
- 1 x No10 Body Brew (600g Dextrose, 400g Maltodextrin)
- 2 x Dextrose 1kg
- 2 x 12g Hallertau finishing hop
- 1 x Wheat Grain Enhancer 200g
- 1 x Clear Candi Sugar 500g
- 1 x Safale T-58 yeast
Method
- Estimated Original Gravity : 1.067 SG
- Estimated Final Gravity: 1.010 SG
- Estimaled Alcohol by Volume: 7.45%
- Bitterness: 20.9IBU
- Estimated Colour: 8 EBC
Bring 2L of water to the boil, add the grain infusion and steep with the heat off for 20 minutes. Strain into your fermenter. Add ESB beer pack, all sugars and dry malts to above and stir vigorously to dissolve. Top up to 22 Litres with cold water, the wort should be cool enough to pitch yeast and add finishing hops. Brew at 18 to 22 degrees and age for approx. 4 weeks.
I used White Labs WLP530 Abbey Ale yeast instead of the T-58. Just poured it into the fermenter (after warming to room temp, shaking etc). Fermenting at 20 degrees.
I'm starting to think that this recipe has too much sugar (3kg+), and might be a bit thin? Nevertheless, that is not the reason for this post.
The OG was higher than 1.067, more like 1.085! I added about 1.5L of extra water to bring it down just a touch. But that is not the reason for this post.
It's taking a long time to ferment out, I guess to be expected considering the amount of sugar. Just over 3 weeks now, and SG is at 1.016 (and still going I think). But that is not the reason for this post.
Having a taste of the sample, it tastes, well, I don't yet have the experience to describe how it tastes. Maybe a bit sour, and a bit thin. Have I wasted 4 weeks and $60? Or should I give it time to condition? Maybe this is normal for this style. Maybe it's just off. What say you? (this is the reason for this post)