kiowawarrior
Member
Brewing this one today.
I think that the wine yeast was used as a yeast nutrient. The boiling wort will kill the yeast, yielding a nice additional food supply for the pitched yeast after the wort is cooled.
Broken said:I just brewed my partial mash version of this. The following stats are my results of brewing.
Recipe Specifications
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Batch Size: 5.00 gal
Boil Size: 6.50 gal
Estimated OG: 1.100 SG
Estimated Color: 21.2 SRM
Estimated IBU: 19.5 IBU
Brewhouse Efficiency: 79.00 %
Boil Time: 75 Minutes
Ingredients:
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Amount Item Type % or IBU
4.00 lb Amber Dry Extract (12.5 SRM) Dry Extract 27.12 %
8.00 lb Munich Malt (9.0 SRM) Grain 54.24 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.39 %
0.50 lb Special B Malt (180.0 SRM) Grain 3.39 %
0.50 lb Wheat, Torrified (1.7 SRM) Grain 3.39 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 1.69 %
1.00 oz Hallertauer [3.90 %] (75 min) Hops 10.3 IBU
1.00 oz Styrian Goldings [4.00 %] (45 min) Hops 9.3 IBU
1.00 items Whirlfloc Tablet (Boil 20.0 min) Misc
2.00 tbsp Yeast Nutrient (Boil 20.0 min) Misc
1.00 lb Invert Sugar (0.0 SRM) Sugar 6.78 %
1 Pkgs Trappist Ale (White Labs #WLP500) Yeast-Ale
I was going for 60 min boil but I had to much water left so I boiled for another 15 minutes to try to get close to 5 gallons. I intended this to be 9% ABV, but my efficiency was a lot higher then I expected. I guess I am getting better at mashing. I wll let you know how it turns out.... in about 2 months!!
I've got these ingredients coming in. Anyone else completed this one yet?
I'm jsut a newbie, but this was my first batch, and so far it's coming along well. It took until near the end of week 3 for the krausen/foam head and 'floaties' to settle out for me, but I also used a slightly different yeast (Wyeast 3787 Brlgian Trappist High Gravity). It has a strong smell, but it's also a strong beer.My version has been sitting for 10 days. Fermentation after 3 days was at 1.034. After 10 days it is 1.032. I also noticed that my wort is very "chunky". It seems I have lots of stuff/hops suspended still. Also when I took a big whiff it smelled like hard alcohol, or rubbing alcohol. I actually had to cough after that.
So I tried a sample. Tastes fine as far as I can tell.
Anything to worry about? Any bad signs cause of the floaties or smell? Maybe its normal? This is my first time with a Belgian.
Thanks
I've had this in the secondary for a month and the gravity seems to be stuck around 1.032. Any tips?
I've had this in the secondary for a month and the gravity seems to be stuck around 1.032. Any tips?
I used the WLP500 and mine finished at 1.030 after 3 weeks in primary. I let it sit in secondary for another 10 days and bottled it. Granted this was yesterday. My starting gravity was 1.100. (boiled too much off)
I am really happy with this beer but not happy with myself. I decided at the end of fermentation to up the temperature and get some nice Belgian flavors in there. With this being my first time using WLP500, I didn't know it throws so much banana and bubblegum flavors when it gets too hot. It's good but not as good as it could be because of what I did.
Any tasting notes?
I am curious. I am using WLP500 also for Ommegang Abbey Ale clone which the recipe calls for primary fermentation temp of 76 to 84 degrees F. I stayed with 77 to 78 degrees F because I was afraid of banana flavors if the temp went over 80 degrees. How hot did you up the temperature?
If I did it again I would do 2 weeks primary, 4 weeks secondary and stick with WLP500 @ 66-68 degrees.
Regardless they should both be awesome in a month or two and actually cold conditioned for a week or two.
Or perhaps your definition of "cold conditioned" is to put in the refrigerator for a week or two and then open it up to drink?
Fatty liver, I just brewed your version of this recipe today and it looks and smells great. OG was right at 1.090 for 5 gallons. Nice!
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