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Old 03-05-2013, 04:08 PM   #1
CharlosCarlies
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Default Patersbier / lightish Belgian Blonde concept.

Hey guys. Have some WLP 530 in the fridge that I'd totally forgotten about for a few months, so instead of building up a massive starter I thought I'd make a small Belgian blonde and re-harvest for something big later.

Recipe Specifications
--------------------------
Batch Size: 16.00 gal
Boil Size: 18.32 gal
Estimated OG: 1.046 SG
Estimated Color: 3.3 SRM
Estimated IBU: 15.0 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

20.00 lb Pilsner (2 Row) Bel (2.0 SRM) 80.00 %
5.00 lb Wheat Malt, Bel (2.0 SRM) 20.00 %
1.50 oz Northern Brewer [8.50 %] (60 min) 15.0 IBU
3.00 oz Coriander Seed (Boil 5.0 min)
1 Pkgs Abbey Ale (White Labs #WLP530)

****************************

1) Any thoughts on a mash temperature/thickness/PH?
2) What about adding 5-10% dextrose/sucrose?
3) Would you add any late hops?


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Old 03-05-2013, 05:39 PM   #2
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I just brewed up a patersbier a couple weeks ago, I used Northern Brewer's recipe:
http://www.northernbrewer.com/docume...Patersbier.pdf

I'm really looking forward to it.

I think it comes down what you want to get out of the beer. I'd say questions 1-2 are basically the same thing. If you want it to finish dry, you can definitely mash low (147-148), and even add sugar if you want. Just depends how dry you want it. I did a 90 minute mash at 147 for mine, per NB's suggestion. I can update in a few days to let you know how low it finishes. I think you'll find it'll finish below 1.010 without any sugar though. I can't give any advice on thickness or pH, I don't monitor pH and I think I just used the default mash thickness in Beersmith 2.

For question 3, do you want any hop flavor in there? I'm picturing a patersbier as a low gravity version of a BGS or a tripel, and in those styles you want some noble hop flavor. So I stuck with the NB recipe which has a little bit of saaz at 15 minutes.

I'd plan a 90 minute boil with all that pils.


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Old 03-06-2013, 02:02 PM   #3
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Thanks for the tips. I'm really looking forward to it as well.

Quote:
I'd plan a 90 minute boil with all that pils.
Yep, definitely. Forgot to change that in Beersmith but was planning on it.

Definitely let me know how low yours finishes as I was thinking 147-148F as well.
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Old 03-20-2013, 12:12 PM   #4
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Sorry I forgot to update! This has only been in the bottle for about 10 days, but the hydro sample was tasty. Mashing nice and low, I got the 1.044 beer down to 1.007 (84% AA). It tastes great, very much like a Belgian take on a pilsner (as one would expect). Nice and crisp from the low FG, a little floral from the Saaz finishing hops, and with a spicy Belgian "bite" at the end. I aimed for 3 volumes of carbonation, can't wait to really try one in a week or two.
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Old 03-24-2013, 11:01 PM   #5
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Oops forgot to check back in as well! Mine finished at 1.006 and overall I'm very pleased; however, I must have either over-pitched and/or pitched too cold because any Belgian ester profile is pretty much non-existent. Still, it's a fantastic beer regardless...just not that obviously Belgian. A "Belgian take on a pilsner" describes it perfectly IMO.
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Old 03-25-2013, 12:26 AM   #6
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What temperature did you mash at? Sounds like they finished about the same. I'll crack one open later in the week.
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Old 03-29-2013, 10:13 PM   #7
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Yeah this stuff is great. Really easy drinking, a nice sweet grainy flavor from the pils and a dry spicy Belgian finish. I could drink a dozen of these.


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