manticle
Standing up for the Aussie Bottler
Brewer's Notes
FG closer to 1012.
-Wey vienna is Dingeman's biscuit although the vienna might be a reasonable substitute. UPDATE THE DATABASE PLEASE.
Calcium sulphate and calcium chloride additions to suit your water.
My water chemistry is a little bit stab in the dark but you are trying to push both malt and hops.
-Mash high and long: 67/68 (or even higher) and 90 minutes minimum. Really enjoying the balance this is bringing to beers.
- Candi sugar should be added in increments AFTER the initial primary has wound down or you will get methylated spirits. Mine was around 800g total with 200 added to the boil then 200 added every few days after primary had slowed to a murmur.
-Candi sugar was slight yellow, homemade. I prefer to melt the sugar in a dry pan (use white for this), stir like crazy so it doesn't burn then add boiling water when it's all melted. Needs attention at the beginning but so much quicker than making a reduced sugar syrup and a better flavour. NB: Add water slowly and watch out for spitting - angle pan away from face. I also used orange zest and juice for my acid addition. No idea if it's necessary but there is a delicious slight marmalade flavour in the brew (could be hop related too).
-At 2 weeks or even 4 regardless of being carbonated, this brew tastes awful. Bananas and hot alc. Also pretty average even after a week or more CC and a good length in primary and secondary. After 6 weeks bottled, all the flavours smooth out and you get a lovely mild citrus, malty brew with a bitter finish.
-Dry hop with 10-20g styrian goldings AFTER the final Gravity reached (following candi additions). I cold condition almost everything - cc can be done in conjunction with the dry hopping.
-Build a proper sized starter or use a couple of packs - this is a reasonable gravity brew although the actual OG will be lower due to the fact the sugar goes in later. Calculate accordingly
-Wey vienna is Dingeman's biscuit although the vienna might be a reasonable substitute. UPDATE THE DATABASE PLEASE.
Calcium sulphate and calcium chloride additions to suit your water.
My water chemistry is a little bit stab in the dark but you are trying to push both malt and hops.
-Mash high and long: 67/68 (or even higher) and 90 minutes minimum. Really enjoying the balance this is bringing to beers.
- Candi sugar should be added in increments AFTER the initial primary has wound down or you will get methylated spirits. Mine was around 800g total with 200 added to the boil then 200 added every few days after primary had slowed to a murmur.
-Candi sugar was slight yellow, homemade. I prefer to melt the sugar in a dry pan (use white for this), stir like crazy so it doesn't burn then add boiling water when it's all melted. Needs attention at the beginning but so much quicker than making a reduced sugar syrup and a better flavour. NB: Add water slowly and watch out for spitting - angle pan away from face. I also used orange zest and juice for my acid addition. No idea if it's necessary but there is a delicious slight marmalade flavour in the brew (could be hop related too).
-At 2 weeks or even 4 regardless of being carbonated, this brew tastes awful. Bananas and hot alc. Also pretty average even after a week or more CC and a good length in primary and secondary. After 6 weeks bottled, all the flavours smooth out and you get a lovely mild citrus, malty brew with a bitter finish.
-Dry hop with 10-20g styrian goldings AFTER the final Gravity reached (following candi additions). I cold condition almost everything - cc can be done in conjunction with the dry hopping.
-Build a proper sized starter or use a couple of packs - this is a reasonable gravity brew although the actual OG will be lower due to the fact the sugar goes in later. Calculate accordingly
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
6.5 kg | JWM Export Pilsner | |
0.25 kg | Weyermann Vienna | |
0.1 kg | JWM Caramalt | |
0.8 kg | Candi Sugar (clear) |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
50 g | Styrian Goldings (Pellet, 5.4AA%, 60mins) | |||
40 g | Hallertauer Hersbrucker (Pellet, 4.0AA%, 60mins) | |||
20 g | Styrian Goldings (Pellet, 5.4AA%, 20mins) | |||
20 g | Hallertauer Hersbrucker (Pellet, 4.0AA%, 20mins) | |||
10 g | Styrian Goldings (Pellet, 5.4AA%, 0mins) | |||
10 g | Hallertauer Hersbrucker (Pellet, 4.0AA%, 0mins) |
Yeast
4000 ml | Wyeast Labs 1214 - Belgian Ale |
22L Batch Size
Brew Details
- Original Gravity 1.081 (calc)
- Final Gravity 1.021 (calc)
- Bitterness 51.1 IBU
- Efficiency 70%
- Alcohol 7.84%
- Colour 9 EBC
- Batch Size 22L
Fermentation
- Primary 14 days
- Secondary 10 days
- Conditioning 6 days