What are you brewing?

[warrenlw63]

Jye

If you're using Wyeast 3724 you may want to look at upping the temps to around 30 degrees. I've found that around 25 or less (particularly later in fermentation) the thing will want to go to sleep and send you around the twist.

The yeast is a real exercise in patience but will work. The wort stays cloudy and pretty ugly for around 3 weeks or so then suddenly just miraculously clears before your very eyes. Quite exciting stuff in a glass carboy. :lol:

Persist with it and all will be good. Also recommended reading Farmhouse Ales, particularly the chapter on the Dupont yeast strain. It will make it all apparent.

Good luck with it. Guarantee you it won't be your last Saison. :beerbang:

Warren -

 

[Jye]

Cheers Warren, Im using WLP565 and have a couple lined up since the fermenter doesnt take up any space in the fridge. In a couple of weeks Brisbanes weather should be perfect for saisons

 

[devo]

I'm thinking of doing a Kolsch this weekend.

 

[warrenlw63]

Heellooo!!! Who's getting in some practice for the Mash Paddle? :lol:

Warren -

 

[DJR]

I'm thinking of doing a Kolsch this weekend.

Just don't use my recipe because it's crap.





Just kidding, if you use it let me know how it goes...

 

[devo]

I'm thinking of doing a Kolsch this weekend.

Just don't use my recipe because it's crap.





Just kidding, if you use it let me know how it goes...

:lol: actually I was planning on using your recipe as a base. I'm just figuring whether to do my usual 42ltr batch or just go the 23ltr seeing as I've never done one before??

 

[devo]

Heellooo!!! Who's getting in some practice for the Mash Paddle? :lol:

Warren -

ha, that all depends on how it turns out...

 

[DJR]

My concern with my Kolsch recipe is that it's got too much munich in it - a smaller amount of Vienna would be better i think. Still, it's one way to get that nice maltiness a lot of commercial examples have.

Just brewed a Special Bitter, going to use Pacman yeast on it. (Yes Stuster if you are reading it's something British!)

20EBC - 1.051 Target OG (82%)

4kg Bairds MO
150g JW Light Crystal
100g Bairds Torrified wheat
50g Weyermann Choc Wheat
50g Weyermann Caramunich II
400g Cane sugar added to kettle

Mashed @ 66C

50/50 split of EKG & Challenger - 10g/10g at 60', 10g/10g at 30', 10g/10g at 10'.

1/2 way to Burton water with 2.5 tsp Gypsum, 1.5 tsp Epsom, 0.5 tsp Chalk.

Thing is quite dark, sort of a burnt copper colour i guess. Seems quite tasty.

Going into a no chill cube then i'm going to hit the sack.

 

[Voosher]

vossher: look amazingly similar to my brew (look up a couple of posts). Let us know how it goes.

So far so good.
For the final recipe I upped the melanoidin and dropped the pils by about half a percent. OG ended up at 1073.
Pitched a nice healthy starter at about 4pm and it was well underway not too many hours later. This morning it's flying.
Cheers.


Edit: Flying is not the word. The sample I left in the hydro has dropped almost 10 points in the 18hrs since pitching :blink:

 

[bindi]

Mashing a Saison today and will feed it to WLP 565 .
Time to mash out.

 

[warrenlw63]

C'mon Bindi where's the recipe? I'd like a point of comparison for mine when I do it Tuesday.

Warren -

 

[bindi]

I got the idea from a recipe on Beer Tools, almost a complete steal.
20L
4 kg. Pilsner [wanted 4.3Kg and only had 4Kg, used .5 Kg of Ale]
.5 Kg Ale
1 kg. Munich
.3 kg. Weyermann Melanoidin [wanted to use CaraHell but had zip]
.25 kg. Wheat Malt
.1 kg. Weyermann CaraAroma
.5 kg. Raw Cane Sugar
32 g. Styrian Goldings (Flowers, 5.6 %AA) boiled 60 min FWH. [ranout of EK :angry: ]
20 g. Styrian Goldings (Flowers, 5.6%AA) boiled 30 min.
15 g. Styring Goldings (Flowers, 5.6%AA) boiled 15 min.
30 g. Czech Saaz (Pellets, 4 %AA) boiled 1 min.
10 grams Bitter Orange Peel 15 min in boil
8 grams Corrriander Seeds 15 min in boil
1.5 tsp Cardamon
Yeast : White Labs WLP565 Belgian Saison I

Edit: forgot the Ale malt and Cardamon

 

[Stuster]

Just brewed a Special Bitter, going to use Pacman yeast on it. (Yes Stuster if you are reading it's something British!)

20EBC - 1.051 Target OG (82%)

4kg Bairds MO
150g JW Light Crystal
100g Bairds Torrified wheat
50g Weyermann Choc Wheat
50g Weyermann Caramunich II
400g Cane sugar added to kettle

Something British? Caramunich and Pacman yeast? I guess you are moving in the right direction. :lol:

Looks like a nice beer actually. :super:

Just got some Challenger so that might have to go in my next bitter too.

 

[warrenlw63]

Edit: forgot the Cardamon

Probably did yourself a favour Bindi. My experiences with it aren't the best. Not to everyone's tastes. :blink:

Warren -

 

[Borret]

I got the idea from a recipe on Beer Tools, almost a complete steal.
20L
4 kg. Pilsner [wanted 4.3Kg and only had 4Kg, used .5 Kg of Ale]
.5 Kg Ale
1 kg. Munich
.3 kg. Weyermann Melanoidin [wanted to use CaraHell but had zip]
.25 kg. Wheat Malt
.1 kg. Weyermann CaraAroma
.5 kg. Raw Cane Sugar
32 g. Styrian Goldings (Flowers, 5.6 %AA) boiled 60 min FWH. [ranout of EK :angry: ]
20 g. Styrian Goldings (Flowers, 5.6%AA) boiled 30 min.
15 g. Styring Goldings (Flowers, 5.6%AA) boiled 15 min.
30 g. Czech Saaz (Pellets, 4 %AA) boiled 1 min.
10 grams Bitter Orange Peel 15 min in boil
8 grams Corrriander Seeds 15 min in boil
1.5 tsp Cardamon
Yeast : White Labs WLP565 Belgian Saison I

Edit: forgot the Ale malt and Cardamon

Others may dissagree but I feel that this approach is a little misguided. I know this style has a great amount of rustic belgian complexity but I feel the yeast is where it comes from, not throwing the kitchen sink at it.
Attenuation is also paramount for the real effect too so the bigger malts may throw this aspect out too. For some reason although you can achieve a huge attenuation, the mouthfeel is still quite full.
The version I concocted and brewed after reading FHA was very simple with mainly pilsner and a pinch of wheat mashed at 63-64 deg, and a brew complex in flavour and acidity is what I got. I pitched at 25 deg and crept it upto 29 for 4 weeks. Treat it right and rely on your yeast for alot of the flavour and you won't be dissapointed.

Will be interested to hear how it turns out.

Cheers

Brent

 

[Jye]

Heres my first Saison, the next one will be just pils and wheat malt with the challenger replaced by Mt Hood, trying to keep it simple and let the yeast do its thing... probably brewed them to wrong way around but will still allow for a good comparison.

4.50 kg Pilsner (Weyermann) (1.7 SRM) Grain 81.8 %
0.60 kg Munich I (Weyermann) (7.1 SRM) Grain 10.9 %
0.40 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 7.3 %

30.00 gm Challenger [6.60%] (60 min) Hops 20.5 IBU
30.00 gm Challenger [6.60%] (20 min) Hops 12.4 IBU
30.00 gm Challenger [6.60%] (5 min) Hops 4.1 IBU

0.50 items Ruby Red Grapefruit Peel (Boil 5.0 min) Misc
5.00 gm Cardamon Seed (Boil 5.0 min) Misc
5.00 gm Coriander Seed (Boil 5.0 min) Misc

1 Pkgs Belgian Saison I Ale (White Labs #WLP565) Yeast-Ale

edit - and I mash it low 63 to help with the attenuation.

 

[bindi]

I got the idea from a recipe on Beer Tools, almost a complete steal.
20L
4 kg. Pilsner [wanted 4.3Kg and only had 4Kg, used .5 Kg of Ale]
.5 Kg Ale
1 kg. Munich
.3 kg. Weyermann Melanoidin [wanted to use CaraHell but had zip]
.25 kg. Wheat Malt
.1 kg. Weyermann CaraAroma
.5 kg. Raw Cane Sugar
32 g. Styrian Goldings (Flowers, 5.6 %AA) boiled 60 min FWH. [ranout of EK :angry: ]
20 g. Styrian Goldings (Flowers, 5.6%AA) boiled 30 min.
15 g. Styring Goldings (Flowers, 5.6%AA) boiled 15 min.
30 g. Czech Saaz (Pellets, 4 %AA) boiled 1 min.
10 grams Bitter Orange Peel 15 min in boil
8 grams Corrriander Seeds 15 min in boil
1.5 tsp Cardamon
Yeast : White Labs WLP565 Belgian Saison I

Edit: forgot the Ale malt and Cardamon

Others may dissagree but I feel that this approach is a little misguided. I know this style has a great amount of rustic belgian complexity but I feel the yeast is where it comes from, not throwing the kitchen sink at it.
Attenuation is also paramount for the real effect too so the bigger malts may throw this aspect out too. For some reason although you can achieve a huge attenuation, the mouthfeel is still quite full.
The version I concocted and brewed after reading FHA was very simple with mainly pilsner and a pinch of wheat mashed at 63-64 deg, and a brew complex in flavour and acidity is what I got. I pitched at 25 deg and crept it upto 29 for 4 weeks. Treat it right and rely on your yeast for alot of the flavour and you won't be dissapointed.

Will be interested to hear how it turns out.

Cheers

Brent

I also made one today that's just Ale malt [no pil left] and a little wheat, same hops,same yeast mashed at 64c I will pitch at 20c and raise it to 28c a little at a time as I will with the more complex one.
I like them both .

 

[Duff]

My first dubbel is happening tomorrow. This is what I've come up with based on the style of the week thread, and Brew Like A Monk. Any comments appreciated from those whop have done these before.

Cheers.

----------

06-48 Dubbel

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (kg): 6.10
Anticipated OG: 1.075 Plato: 18.15
Anticipated SRM: 15.4
Anticipated IBU: 24.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
57.4 3.50 kg. JWM Export Pilsner Australia 1.037 2
24.6 1.50 kg. JWM Traditional Ale Malt Australia 1.038 3
8.2 0.50 kg. Candi Sugar (amber) Generic 1.046 75
2.5 0.15 kg. Weyermann Melanoidin Germany 1.037 36
2.5 0.15 kg. Weyermann Caramunich II Germany 1.035 63
2.5 0.15 kg. Weyermann Carapils (Carafoam) Germany 1.037 2
2.5 0.15 kg. Weyermann CaraWheat Germany 1.037 61

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Styrian Goldings Pellet 5.40 23.7 60 min.
5.00 g. Mt. Hood Pellet 5.00 1.2 20 min.


Yeast
-----

WYeast 1388 Belgian Strong Ale

 

[goatherder]

Looks good Duff. Did you get genuine amber candi sugar or are you improvising?

Is your 90min boil to get some kettle caramelisation or do you normally 90min boil?

Keep us posted, I'm keen to see how the Duvel yeast goes with a dark beer. I'm planning to do a dubbel with this yeast soon myself.

 

[Duff]

Looks good Duff. Did you get genuine amber candi sugar or are you improvising?

Is your 90min boil to get some kettle caramelisation or do you normally 90min boil?

Keep us posted, I'm keen to see how the Duvel yeast goes with a dark beer. I'm planning to do a dubbel with this yeast soon myself.

Yes, they are dark candi rocks from ESB and I always do a 90 minute boil. I've gone with the 1388 due to Stuster's dubbel in the July case. Very enjoyable.

Cheers.