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Old 01-19-2013, 11:00 PM   #1
seabass07
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Apr 2011
Brothell
Posts: 1,255
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Recipe Type: All Grain   
Yeast: Wyeast 3522, Belgian Ardennes   
Yeast Starter: OMG yes!   
Batch Size (Gallons): 6   
Original Gravity: 1.107   
Final Gravity: 1.018   
IBU: 64   
Boiling Time (Minutes): 60   
Color: 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.
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Old 01-25-2013, 03:21 PM   #2
kafkasbug
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Feb 2012
Newport News, VA
Posts: 26
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What yeast did you use?

 
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Old 01-25-2013, 03:27 PM   #3
seabass07
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Apr 2011
Brothell
Posts: 1,255
Liked 123 Times on 92 Posts


I used wyeast 3522 Belgian Ardennes. At moderate temps, like 68, it will give you a dry beer without over the top esters. You'll want to let it rise to low-mid 70's after hitting high krausen. It supposedly gives off more clove flavors the higher you go. You'll also start to get a lot of banana and bubblegum if you go over 75. That's fine if you want. If not, keep it under 75ish.
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