shagington
Well-Known Member
Hey everyone!
I could really use some help on this brew! I recently put some information from BYO Magazine and "Brew Like A Monk" regarding Brewery Ommegang's Step Mashing schedule to good use in my American Tripel recipe. I was very happy with my original and final gravities, however the body and flavor are very big and cloyingly sweet. I completely understand that every system is different and conversion rates/times will change drastically, but I was wondering if anyone might be able to help me narrow down where I might have gone wrong with this beer???
The grist was: 83% - European Pilsner, 14% - Domino Cane Sugar, 1.5% - Belgian Aromatic Malt, and 1.5% - American Wheat Malt
The hop bill was: 50 IBU Citra @ 60 minutes, 6 IBU Citra @ 15 minutes, 3.5 IBU Cascade @ 15 minutes and aroma additions (equal parts) of Citra and Cascade at flameout
Original Gravity = 20 Plato, Final Gravity = 2 Plato, IBUs = 60
The Step Mash Schedule was, Protein rest @ 113F for 10 minutes, 10 minutes raise time to 144F and hold 30 minutes, 5 minute raise time to 153F and hold 20 minutes, 5 minute raise time to 165F and hold 15 minutes, then Mash-out (drain time of 30 minutes). Batch sparge at 170F, holding for 20 minutes, then run-off over 30 minutes.
The boil lasted 90 minutes and I pitched a gallon starter on to the beer at 65F, allowing it to ferment at 67F for the first 48 hours, then rise up to 70F for the final 8 days, making it a total of 10 days for fermentation.
My only thought is that my SABCO Brew Magic System didnt have enough time to produce those small, highly fermentable sugars at the 144F rest, so with the final 153F rest it produced more of the larger, less fermentable sugars, making the beer cloyingly sweet and bigger in body. I mean the protein rest worked miracles and the beer has no apparent chill haze and a nice Belgian foamy head, but Im lost as to why the beer fermented so well, but still is bigger in body and so sweet. Any thoughts?
I could really use some help on this brew! I recently put some information from BYO Magazine and "Brew Like A Monk" regarding Brewery Ommegang's Step Mashing schedule to good use in my American Tripel recipe. I was very happy with my original and final gravities, however the body and flavor are very big and cloyingly sweet. I completely understand that every system is different and conversion rates/times will change drastically, but I was wondering if anyone might be able to help me narrow down where I might have gone wrong with this beer???
The grist was: 83% - European Pilsner, 14% - Domino Cane Sugar, 1.5% - Belgian Aromatic Malt, and 1.5% - American Wheat Malt
The hop bill was: 50 IBU Citra @ 60 minutes, 6 IBU Citra @ 15 minutes, 3.5 IBU Cascade @ 15 minutes and aroma additions (equal parts) of Citra and Cascade at flameout
Original Gravity = 20 Plato, Final Gravity = 2 Plato, IBUs = 60
The Step Mash Schedule was, Protein rest @ 113F for 10 minutes, 10 minutes raise time to 144F and hold 30 minutes, 5 minute raise time to 153F and hold 20 minutes, 5 minute raise time to 165F and hold 15 minutes, then Mash-out (drain time of 30 minutes). Batch sparge at 170F, holding for 20 minutes, then run-off over 30 minutes.
The boil lasted 90 minutes and I pitched a gallon starter on to the beer at 65F, allowing it to ferment at 67F for the first 48 hours, then rise up to 70F for the final 8 days, making it a total of 10 days for fermentation.
My only thought is that my SABCO Brew Magic System didnt have enough time to produce those small, highly fermentable sugars at the 144F rest, so with the final 153F rest it produced more of the larger, less fermentable sugars, making the beer cloyingly sweet and bigger in body. I mean the protein rest worked miracles and the beer has no apparent chill haze and a nice Belgian foamy head, but Im lost as to why the beer fermented so well, but still is bigger in body and so sweet. Any thoughts?