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Old 01-08-2013, 04:29 AM   #1
MTate37
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Default NB De Belge Farmhouse IPA...one week primary?

I brewed this kit a week ago today. The kit instructions said one week in primary then two weeks bottle conditioning. I know that kit instructions trend to be pretty bad, but I get the impression that Northern Brewer gets at least a little respect. This is my first kit from them so I was hoping to get some confirmation that their instructions are also lacking and that a one week primary will not be enough.

Thanks!



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Old 01-08-2013, 12:33 PM   #2
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NB does get respect, but I am of the opinion that 2-3 wks in primary and then 2-3 more in bottles (or secondary if you choose that option and then 2 more in bottles)
6 weeks in very commonly my bare minimum unless I have a very good reason to alter that plan.



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Old 01-08-2013, 04:51 PM   #3
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The reason they give those instructions is that the high percentage of Pilsner and Wheat as the base malts in the recipe means that the beer is best served young.

I routinely do similar ingredients in a more traditional German Hefes and wheats with 7-10 days primary, 7-10 days carb/conditioning in the keg, and serve.

The instructions are right on for the base malts of the recipe. Follow the instructions. Note that the 90 min boil is also very important due to the Pilsner base malt, which houses alot of DMS precursers that need to be boiled off, if you've never seen that before.

This beer will NOT benefit from longer aging. It's going to be in it's sweet spot between about 20-40 days after brew day, then it's going to slowly start going down hill.

Also, remember this schedule in the future whenever 75%+ of the base malts are Pilsner and/or Wheat.

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Old 01-08-2013, 09:37 PM   #4
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Quote:
Originally Posted by TopherM View Post
The reason they give those instructions is that the high percentage of Pilsner and Wheat as the base malts in the recipe means that the beer is best served young.

I routinely do similar ingredients in a more traditional German Hefes and wheats with 7-10 days primary, 7-10 days carb/conditioning in the keg, and serve.

The instructions are right on for the base malts of the recipe. Follow the instructions. Note that the 90 min boil is also very important due to the Pilsner base malt, which houses alot of DMS precursers that need to be boiled off, if you've never seen that before.

This beer will NOT benefit from longer aging. It's going to be in it's sweet spot between about 20-40 days after brew day, then it's going to slowly start going down hill.

Also, remember this schedule in the future whenever 75%+ of the base malts are Pilsner and/or Wheat.
So gravity sample today and maybe Thursday? Bottle if readings are stable? May not get to bottling until Saturday unfortunately if I'm good to go.

The kit only said to boil for 60 minutes, but I was over on my volume so I ended up going about an extra 30 minutes anyway.
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Old 01-09-2013, 04:08 AM   #5
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Took a gravity sample and I'm at 1.011. Holy cow this tastes good...really nice floral notes. If the sample is any indication this just might be my first great beer.

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Old 02-02-2013, 05:13 PM   #6
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How did it turn out? I have this kit and looking to brew today or tomorrow.

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Old 02-03-2013, 03:27 PM   #7
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This was my first BIAB experience and I really liked the process since I don't have a complete all-grain setup. The beer tastes incredible. The hop profile is very floral, which is very different from what I typically drink. It has nice body, but I may have mashed a little too high. Unfortunately every bottle I've had so far is WAY underdcarbed. I added the priming sugar after moving to the bottling bucket so my first thought is that I didn't mix well enough, but it seems if that was the case I would have inconsistently carbed bottles and so far they are all at the same level of not carbed. I moved the beer to another room in my house that is a couple of degrees warmer so we'll see what happened. Despite the undercarbed beer, I will definitely be brewing this again. I may even double the batch next time since it took a while to make.

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Old 02-16-2013, 10:43 PM   #8
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What did you carb with? How much? I was planning on bottling yet today and it struck me that I need to figure out how much corn sugar to use since it's a three-gallon batch. Maybe 70 grams?

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Old 02-16-2013, 11:03 PM   #9
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I'm liking your description of how it tastes. Any chance of posting up the recipe?? just got a 45lb bag of Pilsener malt and looking at a few different ways to use it up. What were the ambient temps of the environment you had it carb-ing/conditioning originally?

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Old 03-24-2013, 10:00 AM   #10
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Quote:
Originally Posted by MTate37
Took a gravity sample and I'm at 1.011. Holy cow this tastes good...really nice floral notes. If the sample is any indication this just might be my first great beer.
Did you follow the recipe for the hops? I was thinking of delaying the 20 minute addition to 15 minutes? What was your OG?
Quote:
Originally Posted by MTate37
This was my first BIAB experience and I really liked the process since I don't have a complete all-grain setup. The beer tastes incredible. The hop profile is very floral, which is very different from what I typically drink. It has nice body, but I may have mashed a little too high. Unfortunately every bottle I've had so far is WAY underdcarbed. I added the priming sugar after moving to the bottling bucket so my first thought is that I didn't mix well enough, but it seems if that was the case I would have inconsistently carbed bottles and so far they are all at the same level of not carbed. I moved the beer to another room in my house that is a couple of degrees warmer so we'll see what happened. Despite the undercarbed beer, I will definitely be brewing this again. I may even double the batch next time since it took a while to make.
About how long did your brew take? I am going to be doing this same recipe this week. My first BIAB as well!

Quote:
Originally Posted by Ogri
I'm liking your description of how it tastes. Any chance of posting up the recipe?? just got a 45lb bag of Pilsener malt and looking at a few different ways to use it up. What were the ambient temps of the environment you had it carb-ing/conditioning originally?
Here is the recipe for ya, they say OG should be 1.060 but they must assume about 65% efficiency to get that. From what I have read most BIAB brewers get at least 70% if not better. Since I have yet to do any BIAB I can't really say what my efficiency will be. I plugged this in from the instructions NB provides into iBrewmaster. They also have a liquid yeast suggestion: Wyeast #3942

De Belge Farmhouse IPA (NB BIAB 3gal Kit)

Style: American IPA OG: 1.066
Type: All Grain FG: 1.020
Rating: 0.0 ABV: 6.03 %
Calories: 218 IBU's: 82.33
Efficiency: 70 % Boil Size: 4.64 Gal
Color: 4.9 SRM Batch Size: 3.00 Gal
Preboil OG: 1.046 Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
Primary 7 days @ 68.0°F
Bottle/Keg 14 days @ 77.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
8.00 lbs 94.12 % Pilsner (2 Row) Bel 90 mins 1.036
0.50 lbs 5.88 % Wheat, Torrified 90 mins 1.036

Hops
Amount IBU's Name Time AA %
1.00 ozs 47.67 Brewers Gold 60 mins 8.00
2.00 ozs 34.66 Hallertauer 20 mins 4.80

Yeasts
Amount Name Laboratory / ID
1.0 pkg Safbrew T-58 Fermentis T-58

Additions
(none)

Mash Profile
BIAB No Sparge 90 min @ 149.0°F
Add 22.00 qt water @ 156.6°F
Mashout 10 min @ 168.0°F
Heat to 168.0°F over 2 mins

Carbonation
Amount Type Beer Temp CO2 Vols
1.71 oz Table Sugar - Bottle Carbonation 75.0°F 1.90

Notes

www.iBrewMaster.com Version: 2.834


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