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Old 10-27-2007, 08:32 AM   #1

Recipe Type: All Grain   
Yeast: Wyeast 3787   
Yeast Starter: Yes   
Batch Size (Gallons): 4   
Original Gravity: 1.118   
Final Gravity: 1.021   
IBU: 40.3   
Boiling Time (Minutes): 60   
Color: 9.9   
Primary Fermentation (# of Days & Temp): 21 @ 70   
Secondary Fermentation (# of Days & Temp): 30 @ 70   

Une Terreur Sainte (Partial Mash)
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A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 4.00 Wort Size (Gal): 4.00
Total Grain (Lbs): 12.00
Anticipated OG: 1.118 Plato: 27.69
Anticipated SRM: 9.9
Anticipated IBU: 40.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
31.3 3.75 lbs. Pilsener Malt(2-Row) Continental Eu 1.035 1
2.1 0.25 lbs. Aromatic Malt Belgium 1.036 25
54.2 6.50 lbs. Generic DME - Light Generic 1.046 8
12.5 1.50 lbs. Candi Sugar (clear) Generic 1.046 1

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Styrian Goldings Pellet 5.25 36.1 60 min.
0.25 oz. Hallertau Hersbrucker Pellet 4.75 1.5 15 min.
0.25 oz. Tettnanger Tettnang Pellet 4.50 1.4 15 min.
0.50 oz. Czech Saaz Pellet 3.50 1.3 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Irish Moss Fining 15 Min.(boil)
2.00 Oz French Oak Cubes (MT) Other 30 Days(fermenter)


Yeast
-----

WYeast 3787 Trappist High Gravity


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 4.00
Water Qts: 5.00 - Before Additional Infusions
Water Gal: 1.25 - Before Additional Infusions

Qts Water Per Lbs Grain: 0.00 - Before Additional Infusions

Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 170 Time: 0


Soaked oak cubes in Chateau St. Michelle Chardonnay before adding to secondary.

 
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Old 01-12-2008, 10:05 PM   #2
Ryanh1801
 
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Mar 2007
Addison,TX
Posts: 2,676
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Just started the mash on this one... Looks like a great recipe.

 
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Old 01-13-2008, 02:06 AM   #3

Very cool. I was really happy with how this beer came out. I just opened a bottle at new years and it tastes wonderful.

Keep us updated on this one.

 
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Old 01-13-2008, 04:34 AM   #4
Ryanh1801
 
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Mar 2007
Addison,TX
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Ended up with some crappy efficiency. My fault for not sparging enough. But ended with a OG. of 1.098.. Ah well. Do you think the Chardonnay added alot to the beer? Just wondering if its worth the trouble or if I should just oak it in the secondary.

 
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Old 01-25-2008, 04:58 AM   #5
Ryanh1801
 
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Mar 2007
Addison,TX
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Just transfered this to the secondary onto the oak cubes, FG ended up at 1.012. Thats 86% Attenuation, I could not believe it. Tasted very very good. It was definitely one of the craziest fermentations I have ever seen. Thanks for the great recipe!!

 
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Old 01-25-2008, 05:06 AM   #6
ColoradoXJ13
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Dec 2006
Somerville, MA
Posts: 1,258
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I made a belgian golden strong ale very similar to this that I aged with oak and blended with some chardonnay, basically copying Avery Brewing Co's Oak Aged Salvation. They did this beer small batch and I have only had it at the brewery a couple times. Mine came out really nice, been in bottles almost a month, can't wait until this beer comes into its own.

edit: my notes

14# Great Western 2-row
0.25# CaraMunich
0.25# Caravienne
1.5# Belgian Candi Sugar – clear (add w/ 10 min left in boil)

Est. OG 1.083, 5.5 gallons

Single Infusion, 1.5qt/lb, 151*F

Add 5.5 gallons of H20 at 161*F, settled at ~152-151*F, mash 60 min

Sparge w/ 3 gallons at 175*F, pre-boil volume ~6.5 gallons

60 min boil

1.25 oz Styrian Goldings (? Aa%, ~5%?) 60min
1.25 oz Styrian Goldings 10 min
1.75 oz Styrian Goldings 5min


OG 1.080
Pitched very large Wyeast 3797 Trappist high gravity yeast

9/23 Racked to secondary, SG 1.026, fermentation took back off after 12 hours, 1” krausen


my notes end here, it finished around 1.010, aged with 2 oz american oak for two months and blended with maybe 2 cups of Ferrari Carano Chardonnay when bottling. Ended up something like 9.1% ABV.


 
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Old 08-30-2008, 06:36 PM   #7
believeinsteve
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Jun 2007
Santa Rosa, CA
Posts: 29

hey colorado,
You threw in the wine and oak right into the carboy? I am planning on doing this with my tripel but was thinking about soaking the oak in the wine first, draining and then using just the oak. How did yours come out? Would you oak it this way next time or did this do the trick?

 
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Old 11-06-2008, 04:58 PM   #8
CaptDecatur
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Jul 2008
Oppama (Yokosuka), Kanagawa
Posts: 3

I brewed a batch of this a few days ago and have it sitting in the primary. I noticed you listed 21 days in the primary. I thought the rule of thumb was not to leave it in the primary for longer than 2 weeks. Is there any reason to give it this extra period of time in the primary instead of racking it to the secondary a little bit earlier?

 
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Old 11-06-2008, 11:10 PM   #9
ColoradoXJ13
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Dec 2006
Somerville, MA
Posts: 1,258
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Quote:
Originally Posted by believeinsteve View Post
hey colorado,
You threw in the wine and oak right into the carboy? I am planning on doing this with my tripel but was thinking about soaking the oak in the wine first, draining and then using just the oak. How did yours come out? Would you oak it this way next time or did this do the trick?
I added the wine to the bottling bucket right before bottling after the beer had aged on oak. At first, the wine character was a little too strong, but it has faded a bit (had a bottle a couple months ago). Really depends on how strong a wine flavor you want, I added to taste in the bottling bucket but went a bit overboard. If you plan on aging it a while, i'd add wine to the beer.

 
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Old 11-06-2008, 11:14 PM   #10
ColoradoXJ13
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Dec 2006
Somerville, MA
Posts: 1,258
Liked 22 Times on 10 Posts


Quote:
Originally Posted by CaptDecatur View Post
I brewed a batch of this a few days ago and have it sitting in the primary. I noticed you listed 21 days in the primary. I thought the rule of thumb was not to leave it in the primary for longer than 2 weeks. Is there any reason to give it this extra period of time in the primary instead of racking it to the secondary a little bit earlier?
I usually leave almost all my beers in primary for 3 weeks or more...lets the yeast finish up fermenting and clean up their mess. Especially important with big beers like these, and slow working belgian yeast strains...

 
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