- Recipe Type
- All Grain
- Yeast
- WY1388
- Yeast Starter
- 1 gallon (see notes)
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.090
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 90
- IBU
- 34
- Color
- Golden
- Primary Fermentation (# of Days & Temp)
- 28 @70*F
- Secondary Fermentation (# of Days & Temp)
- 14 @70*F
- Tasting Notes
- Slightly nuttier, darker, and stronger than Duvel GSA
Third place in 2009 HBT homebrew competition
Grain Bill (for 75% brewhouse efficiency):
12# Belgian Pils
2# Munich
2# Turbinado sugar
Hops:
11AAU Mt Hood 60
.5oz Saaz 15
.5oz Saaz 5
Mash:
I used 100% RO water with 1tsp of gypsum and 1/2tsp Calcium Chloride for mineral hardness. I did a double infusion. First infusion was to 131*F for 30 minutes. I then stepped to 149*F for 75 minutes. After 60 minutes at 149*F I pulled a quarter of the mash for a mashout decoction. I fly sparged slowly to maximize the amount of fermentables extracted.
Notes:
I stepped the starter from 2L to a gallon with additional wort and oxygen. After decanting I ended up pitching what was at least a cup of pure yeast slurry. Primary fermentation was slow. Swirling the fermenter gently every few days after activity slows helps, this yeast seems to flocc out prematurely. After racking to the secondary I added one ounce of medium toast French oak cubes. The oak is barely noticeable in the finished product, but I like it in there to smooth things out. It was bottle conditioned to 3 volumes of CO2, and allowed to condition two months before drinking. I think it will peak in 2-3 more months. I may rebrew a smaller version of this beer without the oak next time, but this recipe is definitely a keeper.
Grain Bill (for 75% brewhouse efficiency):
12# Belgian Pils
2# Munich
2# Turbinado sugar
Hops:
11AAU Mt Hood 60
.5oz Saaz 15
.5oz Saaz 5
Mash:
I used 100% RO water with 1tsp of gypsum and 1/2tsp Calcium Chloride for mineral hardness. I did a double infusion. First infusion was to 131*F for 30 minutes. I then stepped to 149*F for 75 minutes. After 60 minutes at 149*F I pulled a quarter of the mash for a mashout decoction. I fly sparged slowly to maximize the amount of fermentables extracted.
Notes:
I stepped the starter from 2L to a gallon with additional wort and oxygen. After decanting I ended up pitching what was at least a cup of pure yeast slurry. Primary fermentation was slow. Swirling the fermenter gently every few days after activity slows helps, this yeast seems to flocc out prematurely. After racking to the secondary I added one ounce of medium toast French oak cubes. The oak is barely noticeable in the finished product, but I like it in there to smooth things out. It was bottle conditioned to 3 volumes of CO2, and allowed to condition two months before drinking. I think it will peak in 2-3 more months. I may rebrew a smaller version of this beer without the oak next time, but this recipe is definitely a keeper.