luckybeagle
Making sales and brewing ales.
I've been brewing Belgians since I started in the hobby (in fact, it's the sole reason I started brewing!) and am familiar with patersbiers, but have always shied away from them due to the extra long brewday (boiling and chilling the first runnings, cleaning the kettle, and then putting the patersbier wort into the kettle to repeat).
Then, last weekend I had the idea to scale up my Tripel to a 7 gallon batch (OG 1.080) wherein 5 gallons would go into one carboy and receive a pitch of WY3522 Belgian Ardennes, and the other 2 gallons would go into a carboy holding 2 gallons of boiled and chilled water, effectively making a 4 gallon batch of a 1.040 beer, all the while preserving the same BU:GU ratio. I pitched 3711 French Saison in that one, since their grists and hop schedules are so similar. Pretty awesome to get a big beer and a little beer from one boil without adding time to the brewday (the extra two gallons of water was boiled in my HLT while I was chilling the undiluted wort, to save time)!
Now I'm contemplating doing the same thing with a Quadrupel. The OG on that beer would be about 1.100, so its "offspring" would be a 1.050 beer if I dilute it down the same. I just can't figure out what category an OG 1.050 Belgian would fit into? It'll have a substantial amount of candisyrup (4 lbs of D-180 equivalent for the whole batch), but it's too low of an OG to really classify as a Dubbel. I mean, would it be a patersbier, only dark? I've always imagined patersbiers being blonde or straw colored. With Wy3787 I'm *assuming* I'll hit about 82% attenuation, which will put that one at around 5.3% ABV. Maybe it isn't important to categorize it? Or maybe I should just dilute it with 1 gallon to brew a proper dubbel?
The idea is to keg this second-running beer and bottle up the first. Dubbel isn't really a style that lends itself well to kegging, but maybe something malty, dark and sessionable will? Het origineel Patersbier Donker?
Thoughts? Experiences?
Then, last weekend I had the idea to scale up my Tripel to a 7 gallon batch (OG 1.080) wherein 5 gallons would go into one carboy and receive a pitch of WY3522 Belgian Ardennes, and the other 2 gallons would go into a carboy holding 2 gallons of boiled and chilled water, effectively making a 4 gallon batch of a 1.040 beer, all the while preserving the same BU:GU ratio. I pitched 3711 French Saison in that one, since their grists and hop schedules are so similar. Pretty awesome to get a big beer and a little beer from one boil without adding time to the brewday (the extra two gallons of water was boiled in my HLT while I was chilling the undiluted wort, to save time)!
Now I'm contemplating doing the same thing with a Quadrupel. The OG on that beer would be about 1.100, so its "offspring" would be a 1.050 beer if I dilute it down the same. I just can't figure out what category an OG 1.050 Belgian would fit into? It'll have a substantial amount of candisyrup (4 lbs of D-180 equivalent for the whole batch), but it's too low of an OG to really classify as a Dubbel. I mean, would it be a patersbier, only dark? I've always imagined patersbiers being blonde or straw colored. With Wy3787 I'm *assuming* I'll hit about 82% attenuation, which will put that one at around 5.3% ABV. Maybe it isn't important to categorize it? Or maybe I should just dilute it with 1 gallon to brew a proper dubbel?
The idea is to keg this second-running beer and bottle up the first. Dubbel isn't really a style that lends itself well to kegging, but maybe something malty, dark and sessionable will? Het origineel Patersbier Donker?
Thoughts? Experiences?