manticle
Standing up for the Aussie Bottler
Brewer's Notes
Step mash: 1. 55 degree protein rest for 15-20 minutes.
2. Decoction: Remove 1/3 thick mash portion and bring to 65 degrees in pot. Start this at dough in (eg add water to bring mash to protein rest level, then remove decoction portion while remainder is protein resting. Alternatively use decoction for mash-out instead of high sacch rest). Hold at 65 for 20 minutes, slowly increase heat until boiling, boil 10- 20 minutes while stirring.
3. Sacch: Main mash: 63 sacch rest for 20 minutes.
4. Gradually add decoction portion back to main mash until 69 degree reached. Hold for 30 minutes.
5. Add remainder of decoction portion, add hot water to reach mash out @ 75-78 degrees and hold for 10 minutes.
6. Drain, recirc and sparge as normal.
Sugar addition: 200g in the boil. For the remaining 600g, add in increments (1/3 each) after primary has wound down. Let each addition ferment out before adding the next. Ferment temp: I fermented this as I would most other beers - kept to around 18 degrees throughout. Allowed to rise a bit once FG was reached for D-rest.
Boil time: 90 minutes.
Grain Bill: Dingemans pilsner, Crisp pilsner and Weyermans pilsner used. Neither Ding nor crisp available in the drop down so actual recipe was 1/3 weyerman, 1/3 dingeman and 1/3 crisp pilsner malt. No spec malt.
Salts: My salt additions are generally flavour additions only. I balance Calcium sulphate for hops and calcium chloride for malt in most brews as I love both. I have run this through calculators and mid coloured beers seem to be quite balanced with my standard additions. I use melbourne water so adjust for your brew and your water. My additions: 2g CaSO4 each CaCl2 to mash and boil. I may have squeezed a lemon in as an acid addition too but have no idea if that helped. The salt additions definitely make a difference to flavour profile though.
FG is actually around 1008
2. Decoction: Remove 1/3 thick mash portion and bring to 65 degrees in pot. Start this at dough in (eg add water to bring mash to protein rest level, then remove decoction portion while remainder is protein resting. Alternatively use decoction for mash-out instead of high sacch rest). Hold at 65 for 20 minutes, slowly increase heat until boiling, boil 10- 20 minutes while stirring.
3. Sacch: Main mash: 63 sacch rest for 20 minutes.
4. Gradually add decoction portion back to main mash until 69 degree reached. Hold for 30 minutes.
5. Add remainder of decoction portion, add hot water to reach mash out @ 75-78 degrees and hold for 10 minutes.
6. Drain, recirc and sparge as normal.
Sugar addition: 200g in the boil. For the remaining 600g, add in increments (1/3 each) after primary has wound down. Let each addition ferment out before adding the next. Ferment temp: I fermented this as I would most other beers - kept to around 18 degrees throughout. Allowed to rise a bit once FG was reached for D-rest.
Boil time: 90 minutes.
Grain Bill: Dingemans pilsner, Crisp pilsner and Weyermans pilsner used. Neither Ding nor crisp available in the drop down so actual recipe was 1/3 weyerman, 1/3 dingeman and 1/3 crisp pilsner malt. No spec malt.
Salts: My salt additions are generally flavour additions only. I balance Calcium sulphate for hops and calcium chloride for malt in most brews as I love both. I have run this through calculators and mid coloured beers seem to be quite balanced with my standard additions. I use melbourne water so adjust for your brew and your water. My additions: 2g CaSO4 each CaCl2 to mash and boil. I may have squeezed a lemon in as an acid addition too but have no idea if that helped. The salt additions definitely make a difference to flavour profile though.
FG is actually around 1008
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
6 kg | Weyermann Pilsner | |
0.8 kg | Dextrose |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
35 g | Styrian Goldings (Pellet, 5.4AA%, 60mins) | |||
35 g | Saaz (Czech) (Pellet, 4.0AA%, 60mins) | |||
10 g | Saaz (Czech) (Pellet, 4.0AA%, 20mins) | |||
10 g | Styrian Goldings (Pellet, 5.4AA%, 20mins) |
Yeast
3000 ml | Wyeast Labs 1388 - Belgian Strong Ale |
Misc
0.5 tablet | Whirfloc |
23L Batch Size
Brew Details
- Original Gravity 1.071 (calc)
- Final Gravity 1.018 (calc)
- Bitterness 37.1 IBU
- Efficiency 70%
- Alcohol 6.91%
- Colour 8 EBC
- Batch Size 23L
Fermentation
- Primary 14 days
- Secondary 14 days
- Conditioning 4 days