I fermented it at my ambient room temp, at the time of year it was in the low 60's so I didn't need to do anything.
I can't recall where I got the 158 for 45 minutes mash....it probably came through my research into the style.
But the reason is that Beta Amylase enzymes denature at 158. This leaves more unfermentable long chain dextrins, you will have more "weight" and more mouthfeel with the 158f mash temp but about the same starting gravity. The Beta Amylase enzymes denature at 158. the final gravity will be higher as well.
You get more mouthfeel so that when you add the table sugar to the boil, you get the gravity boost but it's not "thin and cidery" there still is decent mouthfeel and even great lacing on the glass from the proteins.
Category 18a Belgian Blonde.
Brew Type: All Grain Date: 4/25/2010
Style: Belgian Blond Ale Brewer: Michael
Batch Size: 5.00 gal
Boil Volume: 6.41 gal
Boil Time: 90 min (Pilsner malts)
Making a batch of this again today, trying with mangrove jack's M47 for a change.
Any updates on this would be much appreciated. Ferm temp, attenuation, and of course flavour!
M47 is def the go to dry yeast, it tasted pretty much the same as previous batches using 530 and I kept it smooth going at 22 celcius for 3 weeks before bottling. bonus is that it floc's better than 530.
If you look back a page I had the identical issue with wlp530 and this recipe. Heating to the mid 70s didn’t seem to help. I finally added a tiny bit of amylase enzyme and it brought it down to 1.013. I also mashed at 156 so maybe that accounts for it too... let me also add I am not in the wort shaking camp. It’s not real practical for me and i don’t trust the level of dissolved O2 it imparts to the wort so I’ve been using an O2 kit for the last 18 months or so. I’ve been pleased with the consistent vigorous ferments. Regardless, if you followed good sanitation and this beer tastes good I would not hesitate to use it for your westy 12.Low attenuation with WLP540:
OG 1.062 ( efficiency was down 8% from usual)
I mashed at 156-157
1L stirred starter to 220B cells. Pitched at 66 and aerated wort with a town of shaking. Free rise to 70. Gave it another good shake at 12 hours.
Day 3 SG 1.021 -- pretty pleased.
Day 5 SG 1.020 -- not so pleased -- temp up to 75, lots of shaking.
Day 7 SG 1.019 — dangit. held at 75
Day 12 SG 1.019 — Arrr muddle fuddle.
Now what? It’s def too sweet to keg now.
Add some dry safale us-05? Pitch a pack of wlp500?
I wanted to use this as my starter beer for a Westy 12 clone soon - but now I really dont trust this yeast.
Just had to dump a full keg of this.
First dumper in 43 batches.
I brewed it in the fall last year. Not sure what I did wrong:
It was a real shame because the color and clarity were brilliant.
- Maybe I picked up the tbsp instead of tsp when adding lactic acid to the mash? There definitely was a sour (an not pleasant sour) to the taste.
- Maybe got infected when the bucket fermentor top blew off and sat for 12 hours open in a basement where I saw fruit flies while cleaning up (though not in the immediate area of the bucket)? If that were the case I would have expected a change in the taste over time, which I didn't see.
I put the recipe back into my "To-Brew" folder to try again later this year.
I typically use 6 ml of lactic acid in a 4 gallon batch, and my pH is still a little high -- but my water is pretty bad to start with. A teaspoon sounds about right.
Anyone brewed this recently and got a picture of it? It's on the slate for brewing this weekend. The only thing I tweaked is the grain bill to add acidulated malt to get the mash pH down to 5.3.
That's awesome! Thank you for the picture.
So did you follow the recipe to a "T"? I had to go with WY3787 instead of the WLP530 so we'll see how it comes out. Brewing it tomorrow.
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