T-58 In A Dubbel?

[Insight]

I am brewing a dubbel tomorrow, so decided to make a starter this morning with my WLP530. 11 hours later not much has happened. If the worst happens and I don't wake up tomorrow to find a nice krausen on the starter, I have a packet of T-58 in the fridge. Anyone have an opinion on suitability of T-58 in this style?

 

[Pumpy]

I am brewing a dubbel tomorrow, so decided to make a starter this morning with my WLP530. 11 hours later not much has happened. If the worst happens and I don't wake up tomorrow to find a nice krausen on the starter, I have a packet of T-58 in the fridge. Anyone have an opinion on suitability of T-58 in this style?

This was a recipe made by Me and Kabooby it was excellent using that yeast Pumpy

Dubbel Belgian Ale Beer
Belgian Dubbel


Type: All Grain
Date: 21/06/2007
Batch Size: 40.00 L
Brewer: Pumpy
Boil Size: 48.17 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
9.57 kg Weyermann Pilsner (3.9 EBC) Grain 76.08 %
0.87 kg JWM Wheat Malt (3.9 EBC) Grain 6.92 %
0.52 kg Weyermann Caramunich I (100.5 EBC) Grain 4.15 %
0.40 kg TF Flaked Maize (0.0 EBC) Grain 3.18 %
0.26 kg Weyermann Caraaroma (350.7 EBC) Grain 2.08 %
0.09 kg JWM Chocolate Malt (750.6 EBC) Grain 0.68 %
60.00 gm Styrian Goldings [5.40 %] (60 min) Hops 16.4 IBU
45.00 gm Hallertauer [4.80 %] (25 min) (Aroma Hop-Steep) Hops -
34.00 gm Saaz [4.00 %] (5 min) (Aroma Hop-Steep) Hops -
16.00 gm Coriander Seed (Boil 5.0 min) Misc
0.87 kg Brown Sugar, Light (15.8 EBC) Sugar 6.92 %
1 Pkgs SafBrew Specialty Ale (DCL Yeast #T-58) Yeast-Ale
1 Pkgs SafBrew Specialty Ale (DCL Yeast #T-58) Yeast-Ale



Beer Profile

Est Original Gravity: 1.078 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.56 % Actual Alcohol by Vol: 0.65 %
Bitterness: 16.4 IBU Calories: 90 cal/l
Est Color: 28.8 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 11.70 kg
Sparge Water: 29.37 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body, No Mash Out Step Time Name Description Step Temp
60 min Mash In Add 30.52 L of water at 75.8 C 67.8 C



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 226.6 gm Carbonation Used: -
Keg/Bottling Temperature: 15.6 C Age for: 28.0 days
Storage Temperature: 11.1 C

 

[Tony]

thats not a brown ale or an irish red pumpy

?

cheers

PS...... the yeast is good..... i used it in a belgian pale ale and it went from 1.052 to 1.016 in about 3 days at 20 deg. spicy peppery finnish that matures out to a clean finnish in the end. Its actually a spicy english ale yeast but who is counting........... if the liquid wont fire its your best bet.

cheers

 

[Insight]

Looks good Pumpy. Did you find the coriander added anything, or did it get lost? My recipe below, basically straight from the clonebrews book - have been meaning to do this one for a while now.


Recipe: #37 Chimay Red Clone
Brewer: Ben
Asst Brewer:
Style: Belgian Dubbel
TYPE: All Grain
Taste: (0.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 31.00 L
Estimated OG: 1.067 SG
Estimated Color: 12.1 SRM
Estimated IBU: 24.4 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.40 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 80.96 %
0.28 kg Caramunich III Malt (56.0 SRM) Grain 4.20 %
0.13 kg Aromatic Malt (26.0 SRM) Grain 1.95 %
0.04 kg Chocolate Malt (450.0 SRM) Grain 0.60 %
42.00 gm Tettnang [4.00 %] (90 min) Hops 21.8 IBU
9.00 gm Styrian Goldings [4.80 %] (15 min) Hops 1.5 IBU
9.00 gm Saaz [3.30 %] (15 min) Hops 1.0 IBU
0.50 items Camden Tablet (Mash 0.0 min) Misc
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.50 kg Palm Sugar (10.0 SRM) Sugar 7.50 %
0.32 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 4.80 %
1 Pkgs Abbey Ale (White Labs #WLP530) Yeast-Ale

 

[Pumpy]

Insight ,

the Coriander Got Lost !!
Mine tasted more like a Leffe Radieus which I love anyway

I have that book too perhaps was a combination of it and available grain

Pumpy

Looks good Pumpy. Did you find the coriander added anything, or did it get lost? My recipe below, basically straight from the clonebrews book - have been meaning to do this one for a while now.
Recipe: #37 Chimay Red Clone
Brewer: Ben
Asst Brewer:
Style: Belgian Dubbel
TYPE: All Grain
Taste: (0.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 31.00 L
Estimated OG: 1.067 SG
Estimated Color: 12.1 SRM
Estimated IBU: 24.4 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.40 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 80.96 %
0.28 kg Caramunich III Malt (56.0 SRM) Grain 4.20 %
0.13 kg Aromatic Malt (26.0 SRM) Grain 1.95 %
0.04 kg Chocolate Malt (450.0 SRM) Grain 0.60 %
42.00 gm Tettnang [4.00 %] (90 min) Hops 21.8 IBU
9.00 gm Styrian Goldings [4.80 %] (15 min) Hops 1.5 IBU
9.00 gm Saaz [3.30 %] (15 min) Hops 1.0 IBU
0.50 items Camden Tablet (Mash 0.0 min) Misc
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.50 kg Palm Sugar (10.0 SRM) Sugar 7.50 %
0.32 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 4.80 %
1 Pkgs Abbey Ale (White Labs #WLP530) Yeast-Ale

 

[Pumpy]

thats not a brown ale or an irish red pumpy

?

cheers

PS...... the yeast is good..... i used it in a belgian pale ale and it went from 1.052 to 1.016 in about 3 days at 20 deg. spicy peppery finnish that matures out to a clean finnish in the end. Its actually a spicy english ale yeast but who is counting........... if the liquid wont fire its your best bet.

cheers

Tony The SG stuck a bit so I dumped it on a NottinghamYeastcake to finish off that eats eveything .

The beer was a ripper

Pumpy

 

[Tony]

good on ya mate

heard on the grape vine you made a LCBA too

Ive been brewing some nice english bitters...... have one bubbling away with 1318 and all i can smell is english hops from the airlock.

may have gon a bit over the top with the aroma hops but ahhhhhhhh.... too bad it will be great.

cheers

 

[Pumpy]

good on ya mate

heard on the grape vine you made a LCBA too

Ive been brewing some nice english bitters...... have one bubbling away with 1318 and all i can smell is english hops from the airlock.

may have gon a bit over the top with the aroma hops but ahhhhhhhh.... too bad it will be great.

cheers

Great !!!One of these days will have to come up for a brew day

pumpy

 

[mika]

I've used the T-58 in a couple of regular brews (not realising it was meant to be used for Belgians) and I didn't get any peppery or spicy flavour from it. A good yeast, but don't think it's going to suit your belgian. If it's the only one you got I'd recommend adding some coriander to get the spicy character you want.

 

[Insight]

Well the WLP530 didn't fire, so in went the T-58. Mika, I took your advice and threw in 10g Indian coriander. Out of interest, what temp were you brewing at that you got such neutral flavours? I am set at 20 degrees now.

On the recipe front I came up a few pointover at 1.072. Man, I can't beleive the difference the palm sugar has made - the wort tastes fantastic!

 

[mika]

18-20degs, thought it fairly neutral.
I've tried Palm sugar <_< Was a great brew, but damn it knocked my head around ! I'm not sure if it was just that brew or the palm sugar, but no other brew has given me such shocking hangovers and my brother agreed !

 

[bconnery]

It seems an odd one this yeast.
I have used it several times for belgian ales and was always happy with the results.
I enjoy the character but wouldn't necessarily say it was really spicy, but it works well for any belgian dark or golden ale type, for whatever reason.

Now some people, like but not limited to mika, have reported no spicy character at all. Some people, like brad_g, have reported a spiciness that was almost out of control, even at more 'neutral' temps like 18-20. Perhaps it is related to grain bills as well?

Whatever the case a little coriander in a belgian ale never goes astray in my book but I don't think it is necessary. Nice though...

 

[yardy]

PS...... the yeast is good..... i used it in a belgian pale ale and it went from 1.052 to 1.016 in about 3 days at 20 deg.
cheers

sorry to bring up an old thread but it is good,
just checked mine and it's down from 1052 to 1018 in three days @ 21*C.

cheers
Yard