Doc, will be using T58 today in a Belgian style "Golden Ale". Sort of Leffe Blondish but only 4.8% alc. In the mash tun as we speak. - Wes
Mine is so simple. Pils malt, 10% wheat malt and 1388 Wyeast.
Bitter with what ever hop you like. Stay around 20-25 IBU.
I can drink it from the fermenter.
cheers
Darren
"I can drink it from the fermenter".
always the sign of a great beer, that and drinking the entire hydrometer tube and thinking about a re-pour.
i like your recipe simplicity Darren. do you try to keep your aroma hop to a minimum? maybe only 1 addition at 30-40mins?
Mine's a bit involved, but as I tinker, I'm stripping it back a bit. It's on tap atm and it's a lovely beer. Maybe the late hop addition can be canned. Very lightly carbonated and a great pint to finish the night with whislt reading brewing books <poindexter>
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Tripel "Light" tangent
Boil Duration: 60.0 mins
Fermentation Temperature: 22 degC
Pilsner Malt 3.00 kg 55.7 % In Mash/Steeped
CaraMunich I 0.20 kg 3.7 % In Mash/Steeped
Wheat Malt 0.60 kg 11.1 % In Mash/Steeped
Galaxy 0.33 kg 6.1 % In Mash/Steeped
Pale Ale Malt 0.33 kg 6.1 % In Mash/Steeped
Maris Otter 0.33 kg 6.1 % In Mash/Steeped
Hops
Variety Alpha Amount Form When
NZ Nelson Sauvin 12.7 10 g Pelletized Hops 30 Min From End
NZ Pacific Gem 15.5 10 g Pelletized Hops 30 Min From End
Slovenian Styrian Goldings 3.7 10 g Pelletized Hops 30 Min From End
Slovenian Styrian Goldings 3.7 10 g Pelletized Hops 15 Min From End
Other Ingredients
Ingredient Amount When
Ginger Root 11 g In Boil
Irish Moss 3 g In Boil
Coriander Seed 11 g In Boil
Sultana Grapes - Chopped 11 g In Boil
Yeast
Wyeast 1214-Belgian Ale
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F)
Step Type Temperature Duration
Strike/Dough in at 74 degC 5
Rest at 66 degC 60 - readjust with more water for extra 30 mins rest.
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It could do with a touch more crystal and maybe cut back on the other malts but I wanted complex and I got it.
The original was planned for some dexy as well instead of sugar, but I canned that during brew day.
I think the sultanas gave it a longer secondary and in the end probably weren't needed.
Next one I'll up the ginger by another 10gms. I can't tell if it's there yet, so I want to find the boundary of how much before you can detect it. I was really surprised how balanced it is for a scratch recipe and one of my favourite styles.