Arrheinous
Well-Known Member
This is a big beer with Nelson Sauvin hops, which I've always wanted to use and finally got a hold of.
The recipe is a tripel but the yeast is WLP565 from a cider yeast cake. I'm hoping to get a Chardonnay-like white wine beer.
Already brewed this a week ago, working on dry hopping schedule now.
Base Beer:
5.5G batch, 75% eff (probably better)
12# Muntons Maris Otter Pale Malt (77.4%)
1# Dingeman Aromatic Malt (6.5%)
2.5# Demerara Sugar (16.1%) - added at 10min for better hop utilization, less color
Mashed 144F for 30min
Direct fired to 148F for 30 min
Direct fired to 152F and left for 2.5 hours (went to bar :cross
Mashout at 160F
0.5oz 13%AA Nugget @ FWH
0.25oz 11%AA Nelson @ 30min
0.25oz 11%AA Nelson @ 15min
Whirlfloc +sugar @ 10min
0.5oz 11%AA Nelson @ 0min, below 190F
0.5oz 9%AA Centennial @ 0min, below 190F
Fermenting on a WLP565 Belgian Saison cider cake; added 1/2 tsp yeast nutrient, FermCap
Ferment temp: 75F to 95F, ramping 2F per day
OG 1.088, IBU 37 (calculated as sugar at end of boil), SRM 8.3
Anticipated ABV: 10.3%
Next Steps?
Currently on day 4 of fermentation (at ~80F right now). Saisons always give my temperature control system a run for its money.
I'm thinking about aging on 1/4 - 1/2oz American Oak to continue with the white wine theme. Oaky Chardonnays are great.
The saison yeast and high temp is probably going to really dry this out. Hopefully the 10% ABV prevents the yeast from getting to really low FG but if that happens maltodextrin is an option. Beersmith predicts 1.011.
There's one ounce of Nelson left, many ounces of Nugget/Centennial and some older Pacific Jade/Styrian Aurora/Fuggles. I'd like to do two 1 week 0.5oz dry hop sessions, any ideas?
The recipe is a tripel but the yeast is WLP565 from a cider yeast cake. I'm hoping to get a Chardonnay-like white wine beer.
Already brewed this a week ago, working on dry hopping schedule now.
Base Beer:
5.5G batch, 75% eff (probably better)
12# Muntons Maris Otter Pale Malt (77.4%)
1# Dingeman Aromatic Malt (6.5%)
2.5# Demerara Sugar (16.1%) - added at 10min for better hop utilization, less color
Mashed 144F for 30min
Direct fired to 148F for 30 min
Direct fired to 152F and left for 2.5 hours (went to bar :cross
Mashout at 160F
0.5oz 13%AA Nugget @ FWH
0.25oz 11%AA Nelson @ 30min
0.25oz 11%AA Nelson @ 15min
Whirlfloc +sugar @ 10min
0.5oz 11%AA Nelson @ 0min, below 190F
0.5oz 9%AA Centennial @ 0min, below 190F
Fermenting on a WLP565 Belgian Saison cider cake; added 1/2 tsp yeast nutrient, FermCap
Ferment temp: 75F to 95F, ramping 2F per day
OG 1.088, IBU 37 (calculated as sugar at end of boil), SRM 8.3
Anticipated ABV: 10.3%
Next Steps?
Currently on day 4 of fermentation (at ~80F right now). Saisons always give my temperature control system a run for its money.
I'm thinking about aging on 1/4 - 1/2oz American Oak to continue with the white wine theme. Oaky Chardonnays are great.
The saison yeast and high temp is probably going to really dry this out. Hopefully the 10% ABV prevents the yeast from getting to really low FG but if that happens maltodextrin is an option. Beersmith predicts 1.011.
There's one ounce of Nelson left, many ounces of Nugget/Centennial and some older Pacific Jade/Styrian Aurora/Fuggles. I'd like to do two 1 week 0.5oz dry hop sessions, any ideas?