Belgian Dark Strong Ale The Pious - Westvleteren 12 style quad - multiple
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Hard to say. Best one I ever did was so far New World batch 1. In a week or so I'm brewing the following
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.75 gal
Boil Time: 90 Minutes
Estimations
Estimated OG: 1.091 SG
Estimated FG: 1.006 SG
Estimated ABV: 11.4 %
Estimated Pre-Boil Gravity: 1.065 SG
Bitterness: 37.9 IBUs (Rager)
Estimated Color: 36.8 SRM
Color
Brewery Information
Brewer: saq
Assistant:
Equipment: Blichmann 10g Kettle
Efficiency: 75.00
Measurements
Measured OG: 1.090 SG
Measured FG: 1.012 SG
ABV: 10.4 %
Total Grains: 17 lbs 15.4 oz
Total Hops: 2.00 oz
Mash Ingredients
Amt Name Type # %/IBU
8 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 44.5 %
4 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 2 22.3 %
1 lbs 8.0 oz Caramunich Malt (56.0 SRM) Grain 3 8.4 %
12.0 oz Biscuit Malt (27.0 SRM) Grain 4 4.2 %
5.3 oz Aromatic Malt (20.0 SRM) Grain 5 1.8 %
4.0 oz Special B Malt (180.0 SRM) Grain 6 1.4 %
2.1 oz Chocolate Malt (350.0 SRM) Grain 7 0.7 %
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 22.77 qt of water at 158.2 F 149.0 F 90 min
Fly sparge with 3.85 gal water at 168.0 F
Boil Ingredients
Amt Name Type # %/IBU
2 lbs D90 Candi Syrup (90.0 SRM) Sugar 8 11.1 %
1 lbs D180 Candi Syrup (180.0 SRM) Sugar 9 5.6 %
1.00 oz Brewer's Gold [8.00 %] - Boil 60.0 min Hop 10 33.4 IBUs
1.00 oz Styrian Goldings [4.10 %] - Boil 15.0 min Hop 11 4.6 IBUs
1.00 Items Servomyces (Boil 5.0 mins) Other 12 -
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Abbey Ale (White Labs #WLP530) [40.00 ml] Yeast 13 -
Fermentation
1/5/2012 - Primary Fermentation (18.00 days at 80.0 F ending at 80.0 F)
1/23/2012 - Secondary Fermentation (3.00 days at 80.0 F ending at 60.0 F)
1/26/2012 - Tertiary Fermentation (3.00 days at 60.0 F ending at 36.0 F)
Do a separate boildown of about 0.75 gallons of first runnings into syrup, should be able to add back to boil kettle before boil gets rolling.
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.75 gal
Boil Time: 90 Minutes
Estimations
Estimated OG: 1.091 SG
Estimated FG: 1.006 SG
Estimated ABV: 11.4 %
Estimated Pre-Boil Gravity: 1.065 SG
Bitterness: 37.9 IBUs (Rager)
Estimated Color: 36.8 SRM
Color
Brewery Information
Brewer: saq
Assistant:
Equipment: Blichmann 10g Kettle
Efficiency: 75.00
Measurements
Measured OG: 1.090 SG
Measured FG: 1.012 SG
ABV: 10.4 %
Total Grains: 17 lbs 15.4 oz
Total Hops: 2.00 oz
Mash Ingredients
Amt Name Type # %/IBU
8 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 44.5 %
4 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 2 22.3 %
1 lbs 8.0 oz Caramunich Malt (56.0 SRM) Grain 3 8.4 %
12.0 oz Biscuit Malt (27.0 SRM) Grain 4 4.2 %
5.3 oz Aromatic Malt (20.0 SRM) Grain 5 1.8 %
4.0 oz Special B Malt (180.0 SRM) Grain 6 1.4 %
2.1 oz Chocolate Malt (350.0 SRM) Grain 7 0.7 %
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 22.77 qt of water at 158.2 F 149.0 F 90 min
Fly sparge with 3.85 gal water at 168.0 F
Boil Ingredients
Amt Name Type # %/IBU
2 lbs D90 Candi Syrup (90.0 SRM) Sugar 8 11.1 %
1 lbs D180 Candi Syrup (180.0 SRM) Sugar 9 5.6 %
1.00 oz Brewer's Gold [8.00 %] - Boil 60.0 min Hop 10 33.4 IBUs
1.00 oz Styrian Goldings [4.10 %] - Boil 15.0 min Hop 11 4.6 IBUs
1.00 Items Servomyces (Boil 5.0 mins) Other 12 -
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Abbey Ale (White Labs #WLP530) [40.00 ml] Yeast 13 -
Fermentation
1/5/2012 - Primary Fermentation (18.00 days at 80.0 F ending at 80.0 F)
1/23/2012 - Secondary Fermentation (3.00 days at 80.0 F ending at 60.0 F)
1/26/2012 - Tertiary Fermentation (3.00 days at 60.0 F ending at 36.0 F)
Do a separate boildown of about 0.75 gallons of first runnings into syrup, should be able to add back to boil kettle before boil gets rolling.
That looks good.
I'm going to try that one also.
You said you pitch at 64 degrees, then let the yeast self warm/rize to 80 degrees. What is the temp in your fermentation? How much of the rise is caused by yeast and will they hold it?
My room temp in usually low seventys this time of year. I have a frige that I usually cool to 67 degrees for most of my Ales. Will I need to put a heater in it?
thanks in advance, Layne
I'm going to try that one also.
You said you pitch at 64 degrees, then let the yeast self warm/rize to 80 degrees. What is the temp in your fermentation? How much of the rise is caused by yeast and will they hold it?
My room temp in usually low seventys this time of year. I have a frige that I usually cool to 67 degrees for most of my Ales. Will I need to put a heater in it?
thanks in advance, Layne
I'm brewing the old world again. Well at this point I guess I can only say that I'm brewing a recipe that has been inspired by the old world recipe. I'm using franco belges pils and vienna malts. Then I have some Candy Syrup Inc D180 and D90 to toss in there. I am using French Strisselspalt hops and Legacy hops. The yeast I'm using is East Coast Yeast Belgian Abbaye. I should get 8.5gal into the fermentor today.
I plan on fermenting in a waterbath that I can drop an aquarium heater into. I will likely let this one free ride and maybe hold it at the height of fermentation temp or just below there. I will then transfer it onto the last 1.5lbs of syrup which will be D90 in this case. I do not plan on aerating it but I am still in the air on that.
I plan on fermenting in a waterbath that I can drop an aquarium heater into. I will likely let this one free ride and maybe hold it at the height of fermentation temp or just below there. I will then transfer it onto the last 1.5lbs of syrup which will be D90 in this case. I do not plan on aerating it but I am still in the air on that.
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stevehollx
Well-Known Member
Boiling down the first runnings into a syrup sounds like a good idea. That may give some of that sugary complexity that I felt the new world was missing.
I've got four bottles of real W12 coming in the mail, so I'll be able to do some real A/B with my next batch. ;-)
I've got four bottles of real W12 coming in the mail, so I'll be able to do some real A/B with my next batch. ;-)
gio
Well-Known Member
My room is typically very cold, about 65 degrees or so, lower at night, slightly higher during the day and I pitched at 65.
The heat generated by fermentation alone was enough to raise to the temperature to about 80 degrees or so. Once it began to drop, I'll helped keep it up with a space heater.
For the current batch (it's a variation on west 12) I am brewing I am using a temperature controller and a heat wrap. It's been 26 hours since pitching and the temperature is already up to 72 degrees without any assistance.
Boiling down into syrup
That means take .75 gallons of runnings from the mash into a separate (pref a big 3.5-5gal pot) and boil it down until so much has evaporate that it starts to burn and bubble. At this point it will look like syrup and you'll have less than a pint to pour into the kettle. Its like what you do with strong scotch ales.
I've done quads like this before at 30 SRM and its too light in color. 35 SRM or higher for sure.
That means take .75 gallons of runnings from the mash into a separate (pref a big 3.5-5gal pot) and boil it down until so much has evaporate that it starts to burn and bubble. At this point it will look like syrup and you'll have less than a pint to pour into the kettle. Its like what you do with strong scotch ales.
I've done quads like this before at 30 SRM and its too light in color. 35 SRM or higher for sure.
Thanks. I can't wait till Saturday. I'm gonna brew it then.
Boiling down the .75 to a syrup will be interesting.
...starts to burn and bubble.... I assume this is a process that 'play be year, or eye'
How far is too far? I assume we are going for a caramel-y theme. But is there a fine line between that and scortch?
Boiling down the .75 to a syrup will be interesting.
...starts to burn and bubble.... I assume this is a process that 'play be year, or eye'
How far is too far? I assume we are going for a caramel-y theme. But is there a fine line between that and scortch?
Too far is when it bubbles up so much it starts to come out of your pot because its just so thick. If you can shake the pot around and it still moves without leaving a sludge behind its not thick enough.
Once you reduce it down big time (96oz to >12oz) transfer it to your main kettle and maybe put some more wort back in to deglaze the other pot so you get all the goodness.
Once you reduce it down big time (96oz to >12oz) transfer it to your main kettle and maybe put some more wort back in to deglaze the other pot so you get all the goodness.
bajabrewer7
Well-Known Member
I'm going to brew the new world recipe this sunday, I need to have it ready by march 24th though, I know the more I age this the better it'll be, can I work with 2 months from grain to glass..?
Rochefort10
Member
I've never had the Westy 12. How does it compare with Rochefort 10? I have done several versions of Rochefort 10... using it as the base recipe for an Oaked version, a Chocolate-Vanilla-Oak-Burbon (inspired by drinking Dragon's Milk) and a Chipoltle-Ancho-Oak version (yeah, I like oak.) I'd like to add this to my list of big beers, but I'm not set-up to do all grain. Could you give me some advise on doing this with extracts? This is a huge thread, so I apologize if I'm asking a question that's been answered already.
Brewskii
Well-Known Member
I just read Brew Like A Monk and I've never done any dark strongs before but I would really like to give this one a stab. I was thinking about brewing this for a local competition but I have a buddy entering a trippel in the same competition.
His trip was brewed from a kit that recommended aging it for 12 months. I have about 4.5 months realistically. Is that enough time to get this worthy of competition?
His trip was brewed from a kit that recommended aging it for 12 months. I have about 4.5 months realistically. Is that enough time to get this worthy of competition?
orangehero
Well-Known Member
4.5 months is realistic, but 2 probably is not. With this much alcohol you need time for it to mellow.
bajabrewer7
Well-Known Member
How about I lower the grain bill to end up with ~7.5 abv? would that help to have it "ready" in a couple of months?
dale1038
Well-Known Member
Layne said:
The OP says he does it at flameout, which helps bring the temp down as well. I believe that's how I did mine.
DeliriumTrigger
Member
Yes, but it won't be nearly the same beer.
Well it wouldn't be the same beer then. That's like looking at a recipe for spaghetti and saying "how about I use alfredo sauce instead of marinara?" Not really spaghetti anymore is it?
bajabrewer7
Well-Known Member
So I brewed my interpretation on this yesterday. Used 11 pounds instead of 13.5, couldn't find dark candi sugar so I had to go with clear. Caramelized the first .75 runnings. Ended up with 1.072 gravity and 5.8 gallons into the fermenter. I must have done something wrong as the hydro sample tasted a bit bitter... Perhaps I burnt the first running, although the caramel it created didn't have this taste, I boiled for nearly 90 minutes. I was careful of the mash temperatures but perhaps I somehow released tannins from the grain, I don't 'know.. It's fermenting as I write this so I'll give it a chance to do its thing and we'll see what comes out.. Anybody else have this problem?
I tend to always get a bit of bitterness in hydro samples. You have every bit of hop acid there in the beer and most of it is floating on the surface. There is no alcohol present for the solvent action to in a sense dissolve it into solution as well. Also the CO2 produced from fermentation will drive off some hop compounds. You beer just has not been scrubbed by the fermenting yeast yet.
