jtp137
Well-Known Member
Ingredients
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Beet Sugar 1.00 lb, Sugar, Other
Pilsener (Belgian) 6.50 lb, Grain, Mashed
Styrian Golding 0.75 oz, Pellet, 60 minutes
Saaz 0.50 oz, Pellet, 15 minutes
Coriander Seed 7.20 grams, Spice, 10 min
Ginger 2.40 grams, Spice, 10 min
Paradise 2.40 grams, Spice, 10 min
Notes
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Recipe is from a Belgian who supposedly knew the brewmaster at Huyghe.
10 min @ 125F mash-in, 45 min @ 144F, 30 min @ 158F, 172F mashout. I'm frankly skeptical of the effectiveness of this mash schedule, but hey, it's how Huyghe does it, I'm told. 90 minute boil. 7 day ferment (pitch both yeasts), starting at 67F and allowed to rise as yeast desired. 14 day lager at 30F, followed by a 21 day warm bottle condition at 76F.
How do you not get any fusel alcohol if you pitch at 67 and let it free rise. I pitched wlp570 at 65 and let it free rise and I got a headache beer