Rattlesnakeneale
Member
Hello! I haven't been on here in quite a long time. For my birthday, my girlfriend bought me an 11 gallon pot, so I could finally do a full-volume boil. Up until now, I'd generally boiled about 3 gallons before topping off the fermenter. My crappy electric stove wouldn't get my 5.75 gallons of Belgian Blond wort up to a rolling boil, unless I added the lid. (I'm going to buy a turkey fryer for future batches, now that I know this.) I didn't realize that this was an issue until reading a BYO article on how to reduce DMS, and they said that boiling with the lid off was one of the most important steps. I didn't taste any in the sweet wort before transferring to the fermenter. It's been in a 5 gallon carboy w/ a blow-off tube for about 12 hours and the fermentation has already taken off really quickly. Do you think I need to be concerned about DMS in my final product? I really hope not. I was very excited about this batch. It's my first partial-mash recipe I've designed and made myself, since getting out of the hobby for a couple of years due to a rocky marriage.
4.5 lbs. Belgian Pilsner Malt
12 oz. Aromatic Malt
12 oz. CaraPils
1.5 lbs. Clear Candi Sugar
4 lbs. Pilsner DME
2 oz. Saaz (3.4% - 60 minutes)
1 oz. Saaz (3.4% - 20 minutes)
2 packs - Wyeast Belgian Ardennes - #3522 (Pitched at 65 degrees, allowed to rise up to 70 degrees for fermentation.)
BIAB mashing schedule:
Saccharification @ 152 degrees in 6.25 gallons of water for 75 minutes
Mash Out @ 168 degrees for 10 minutes
4.5 lbs. Belgian Pilsner Malt
12 oz. Aromatic Malt
12 oz. CaraPils
1.5 lbs. Clear Candi Sugar
4 lbs. Pilsner DME
2 oz. Saaz (3.4% - 60 minutes)
1 oz. Saaz (3.4% - 20 minutes)
2 packs - Wyeast Belgian Ardennes - #3522 (Pitched at 65 degrees, allowed to rise up to 70 degrees for fermentation.)
BIAB mashing schedule:
Saccharification @ 152 degrees in 6.25 gallons of water for 75 minutes
Mash Out @ 168 degrees for 10 minutes