All Grain Yeast:
Wyeast 3522, Belgian Ardennes Yeast Starter:
OMG yes! Batch Size (Gallons):
6 Original Gravity:
1.107 Final Gravity:
64 Boiling Time (Minutes):
11.6 Primary Fermentation (# of Days & Temp):
36hr at 68F, let rise to 75F and hold for 2-3 weeks Secondary Fermentation (# of Days & Temp):
Bulk age or bottle age. Whatever your preference. Tasting Notes:
Plumb and other stone fruit, strong fresh bread aroma, belgian yeast flavor and aroma
1.25 lb Rice Hulls !!!
12.00 lb 50.5% Wheat Malt, Ger (2.0 SRM)
6.00 lb 25.3% Pale Malt, Maris Otter (3.0 SRM)
4.00 lb 16.8% Pilsner (2 Row) Ger (2.0 SRM) Grain 16.8 %
1.00 lb 4.2% Wheat, Flaked (1.6 SRM) Grain 4.2 %
8.00 oz 2.1% Caravienne Malt (22.0 SRM) Grain 2.1 %
4.00 oz 1.1% Special B Malt (180.0 SRM) Grain 1.3 %
3.50 oz Goldings, East Kent [5.00%] (60 min) Hops 53.4 IBU
1.00 oz Goldings, East Kent [5.00%] (20 min) Hops 5.1 IBU
1.00 oz Goldings, East Kent [5.00%] (15 min) Hops 4.1 IBU
Beta glucan rest at 110F for 30 mins (this is also a ferulic acid rest, so expect extra clove!)
Sacc rest at 152F for 60 mins
Mashout at 168F for 15 mins
I pitched a 3L starter from a stir plate at 68F. I held it until it was at high krausen then let it free rise to about 75. I held it there for 3 weeks after it hit FG then bottled it. Most people would probably bulk age this in secondary for 6 months to a year. I just bottled and carbed them at 72F for a month then cellared them.
It's still very hot and needs at least 6 months to mellow. But it is already very good. It has a strong belgian character. Plenty of clove and a tiny bit of banana and bubblegum (not at all overbearing, just background). Aroma is of fresh baked bread, fruit, and sweet alcohol. Flavor is stone fruit, especially plum, fruity caramel, a bit of earthy favors from the hops, bread and biscuit, and belgiany esters.
The only thing I'll change when I remake this is swapping the marris otter for vienna. Everything else will remain the same.