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11-15-2009, 09:30 PM
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#1
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Join Date: Apr 2008
Location: Silicon Valley, CA
Posts: 358
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1.158 Belgian Dark Cherry
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So I made this BIG Belgian with Honey and Cherry juice the other day. The WLP500 Is just beginning to bubble after 3 days of no airlock activity.
Does anyone think that a 5 gallon batch will be ready to drink for Xmas, being this big?
Cheers
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11-15-2009, 09:54 PM
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#2
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Location: Charlottesville, VA
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I'd be impressed if it's even finished fermenting by Xmas.
Did you make a starter?
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11-15-2009, 10:04 PM
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#3
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Join Date: Nov 2007
Location: Nampa, Idaho
Posts: 35
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My RIS @ 1.128 took over three months kegged in Feb 09 just tapped last weekend,it is Awsome...
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11-15-2009, 10:16 PM
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#4
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Join Date: Aug 2007
Location: Urbana, IL
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Maybe next christmas it will be starting to be drinkable.
__________________
1º #1: RIS
1º #2: -
2º #1: Flanders Red (2009)
2º #2: Lambic (2009)
2º #3: Flanders Red (2010)
2º #4: Lambic (2010)
2º #5: Old Ale
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11-15-2009, 10:18 PM
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#5
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big beers turn my gears
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Join Date: May 2008
Location: Phoenix AZ
Posts: 2,651
Liked 14 Times on 10 Posts
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I'm thinking more around next Christmas. That is so big I hope it doesn't stick on you. I suggest stirring it twice a week to help keep the yeast from floccing out and stalling.
__________________
Quote:
Originally Posted by the_bird
"I've got a fever... and the only prescription is, MORE CARBOYS!"
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primary- Tangerine Dream, SWMBO slayer,
serving- amber ale hop experiment #6, Roggenbier, apfelwine
planning- Cru?
conditioning- 9/9/09 barleywine
Drink water?... Never, fish fornicate in it.--- W.C. Fields
Most problems can be solved with the proper application of force.
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11-15-2009, 10:40 PM
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#6
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Join Date: Apr 2009
Location: Boise, ID
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Likes Given: 5
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Quote:
Originally Posted by kanzimonson
I'd be impressed if it's even finished fermenting by Xmas.
Did you make a starter?
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This.
I let my 1.132 RIS ferment for almost a month, then kept it in secondary for 2 months more. I bottled it in August, and it's still not ready to drink. I don't really plan on cracking bottles till next summer. |
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11-16-2009, 03:16 PM
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#7
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Join Date: Apr 2008
Location: Silicon Valley, CA
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Lets see, some answers in no particular order:
1. I didnt make a starter, but this was according to a few threads I read about the yeastie beasties making more esthers this way, and then beginning fermentation. Not too much info, but it did sound interesting!
2. Airlock activity is pretty good at the moment, at least 2 bubbles persecond, but nothing to crazy!
3. The smell is out of this world cherry, with some bubble gum and maybe some banana, I cant tell for sure when I have my nose at the airlock!
Most dissapointing of all, I was pretty sure that it wouldnt be ready for this Xmas, so I guess I'll bottle all of it and leave it for next Xmas!
Anyone have a really cheap source for 750ML belgian style bottles? I guess Ill be needing about 26 of them.
Cheers
Lucas
2.
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11-16-2009, 03:25 PM
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#8
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Join Date: Apr 2008
Location: Silicon Valley, CA
Posts: 358
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If anyone is interesting, here is the BeerSmith report on it!
Mad Elf clone to make for xmas (highly modified)
Belgian Dark Strong Ale
Type: All Grain
Date: 11/11/2009
Batch Size: 5.25 gal
Brewer: Lucas
Boil Size: 7.50 gal Asst Brewer: Andrea
Boil Time: 60 min Equipment: Turkey Fryer / Igloo cooler (7.5 gallon)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
14.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 73.68 %
2.00 lb Chocolate Malt (450.0 SRM) Grain 10.53 %
1.00 lb Munich Malt (9.0 SRM) Grain 5.26 %
1.00 oz Hallertauer [4.80 %] (60 min) Hops 14.2 IBU
0.50 oz Saaz [4.00 %] (10 min) Hops 2.1 IBU
4.00 oz Cherry Extract (primary) Misc
2.00 lb Honey - clover (1.0 SRM) Sugar 10.53 %
5.00 gal San Jose Water
1 Pkgs Trappist Ale (White Labs #WLP500) Yeast-Ale
Beer Profile
Est Original Gravity: 1.101 SG
Measured Original Gravity: 1.158 SG
Est Final Gravity: 1.023 SG Measured Final Gravity:
Estimated Alcohol by Vol: 10.21 % Actual Alcohol by Vol: 15.80 %
Bitterness: 16.4 IBU Calories: 798 cal/pint
Est Color: 52.3 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 17.00 lb
Sparge Water: 4.23 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Full Body, Batch Sparge Step Time Name Description Step Temp
45 min Mash In Add 21.25 qt of water at 163.7 F 152.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 38.0 F
Notes
Created with BeerSmith
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11-16-2009, 03:37 PM
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#9
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Join Date: Sep 2007
Location: Pembroke Pines, FL
Posts: 1,040
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howd you overshooot your gravity by 50 points?
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Bottled: Imperial Stout[/SIZE]
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11-16-2009, 03:54 PM
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#10
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Feedback Score: 0 reviews
Join Date: Apr 2008
Location: Silicon Valley, CA
Posts: 358
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Quote:
Originally Posted by elmetal
howd you overshooot your gravity by 50 points?
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Smaller final batch size, and I went a bit over with Honey as well! Thats what you get for eyeballing honey additions!
The pre boil SG was also a bit over.
est: 1.057 vs actual of 1.063
Cheers
Lucas
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