kchomebrew
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- Jan 11, 2011
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Brewing a belgian golden ale or basically a tripel (whatever you prefer to call it). Anyway, brewing this as my Holiday ale and plan to do half the batch as is and the other half dry hopped with fresh rosemary, thyme, and parsley from my herb garden. If anyone has suggestions on how much rosemary, thyme and parsley to add to a 5 gal. batch as dry hop, please let me know. Otherwise I'm winging it. Plan to brew this on Sunday. As follows:
Kettle Volume: 14.0 gal
Final Volume: 10.56 gal
13 lb (50.0%) Belgian Pale - added during mash
8 lb (30.8%) Belgian Pils - added during mash
1 lb (3.8%) Belgian Munich - added during mash
1 lb (3.8%) Belgian Wheat Malt - added during mash
1 lb (3.8%) Oats Flaked - added during mash
.5 oz (16.7%) Magnum (14.5%) - added first wort, boiled 90 m
.5 oz (16.7%) Magnum (14.5%) - added during boil, boiled 30 m
1 oz (33.3%) Styrian Goldings (6.0%) - added during boil, boiled 15 m
2 lb (7.7%) Candi Sugar Clear - added during boil, boiled 15 m
2 oz (33.3%) Amarillo® (8.5%) - added after boil, steeped 30 m
WLP 500 Trappist Ale yeast (2 ea) - 5 gal
WLP 570 Belgian Golden Ale (2 ea) - 5 gal
Mash at 148 for 90m - mashout 168F - 90 min.
Dry hop 5 gal batch secondary for 7-10 days with Rosemary, Thyme, Parsley mix
OG: 1.080
Terminal Gravity: 1.012
Color: 6.51 SRM
ABV: 8.96%
IBU: 35 (approx)
Was thinking of doing 0.50 oz. of parsley, 0.25oz. of rosemary and 0.25oz. of thyme. Was also considering dry hopping the non herb batch and herb batch with some citra or mosaic whole leaf hops. only 1 oz. per 5 gal. Wasn't sure. Will play that by ear. Any suggestion on the herb additions, please let me know.
Kettle Volume: 14.0 gal
Final Volume: 10.56 gal
13 lb (50.0%) Belgian Pale - added during mash
8 lb (30.8%) Belgian Pils - added during mash
1 lb (3.8%) Belgian Munich - added during mash
1 lb (3.8%) Belgian Wheat Malt - added during mash
1 lb (3.8%) Oats Flaked - added during mash
.5 oz (16.7%) Magnum (14.5%) - added first wort, boiled 90 m
.5 oz (16.7%) Magnum (14.5%) - added during boil, boiled 30 m
1 oz (33.3%) Styrian Goldings (6.0%) - added during boil, boiled 15 m
2 lb (7.7%) Candi Sugar Clear - added during boil, boiled 15 m
2 oz (33.3%) Amarillo® (8.5%) - added after boil, steeped 30 m
WLP 500 Trappist Ale yeast (2 ea) - 5 gal
WLP 570 Belgian Golden Ale (2 ea) - 5 gal
Mash at 148 for 90m - mashout 168F - 90 min.
Dry hop 5 gal batch secondary for 7-10 days with Rosemary, Thyme, Parsley mix
OG: 1.080
Terminal Gravity: 1.012
Color: 6.51 SRM
ABV: 8.96%
IBU: 35 (approx)
Was thinking of doing 0.50 oz. of parsley, 0.25oz. of rosemary and 0.25oz. of thyme. Was also considering dry hopping the non herb batch and herb batch with some citra or mosaic whole leaf hops. only 1 oz. per 5 gal. Wasn't sure. Will play that by ear. Any suggestion on the herb additions, please let me know.