Session Abby/Starter for big Belgian

[johnpreuss]

So I am building up some yeast from a slant from my local club's yeast bank. It's an abby strain from yeast labs (now defunct), but like I said I'm building up from a slant so my patience for growing yeast will be shot by the time I get enough for a 1.050ish beer. That being said any ideas for a beer in that range? I was planning on using the yeast cake from it to make a blonde or tripel then from there a batch of Liquid Stupid. But I need that first step.

 

[mjohnson]

how about a patersbier? Pilsner malt, hops and yeast.

 

[johnpreuss]

What kind of hop schedule? Or any other thoughts?

 

[Egghead]

NB's recipe calls for Styrian Goldings as the bittering hops at 60 minutes, and a late hop addition of Saaz at 10 minutes.

 

[mjohnson]

That sounds good to me. Could also do East Kent Golding I suppose. I'd probably keep IBU's from 15-30, depending on how bitter you like it. The closest thing I brewed to this was a NB kit "Twisted Enkle" It was quite good - in fact my first all grain and favorite beer I've made so far (it turned out exactly like I hoped it would - my others have all been surprises in some way or another)

 

[Houblon]

This recipe just works first brewed with wlp530.

Crispy 10.15.10 batch used wlp550/wyeast 3522 and Lupulus, my house blend.
---------
Crispy `08

Batch Size (Gal): 5.50
Total Grain (Lbs): 9.25
Anticipated OG: 1.053
Anticipated SRM: 3.4
Anticipated IBU: 27.0


Grain/Extract/Sugar
--------------------------------------------------
89.2% Pilsener
9.5% Beet Sugar
1.4% Aromatic Malt


Hops
------------------------------------------------------
28g. Styrian Goldings 90 min.
22g. Czech Saaz 22 min.
14g. Czech Saaz 7 min.


Yeast
CatHouse Blend:
wlp550/wyeast 3522 and Lupulus

Mash
148F- 90min

Notes 5-14-08
-----
SG 1.053
FG 1.003