- Dec 21, 2015
- Reaction score
- Eau Claire
I did 158 just like the recipe calls for! The high mash temp is for added body. My batch took about 2 months to condition to where I felt like it hit its prime. I’m sending 3 bottles to Dr. Homebrew (Podcast) that were kegged back on Jan 27th. I will let the two Master BJCP judges tell the rest, can’t wait!
What was your FG?I did 158 just like the recipe calls for! The high mash temp is for added body. My batch took about 2 months to condition to where I felt like it hit its prime. I’m sending 3 bottles to Dr. Homebrew (Podcast) that were kegged back on Jan 27th. I will let the two Master BJCP judges tell the rest, can’t wait!
Can I ask folks - is the mash temp really 158? Next time I make this I am thinking of lowering it down to 153-154 max. I had a stuck fermentation but part of me believes that the mash was too high.
So yes, it REALLY IS 158.Note #1 (fEdited from an answer given earlier in the thread)
The reason for mashing at 158 came from doing research into the style from somewhere that I can't even recall.
It may seem high, but the reason for doing so 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, and the final gravity will be higher as well.
You get more mouthfeel this way so that when you add the table sugar to the boil, you get the gravity boost but it's not "thin and cidery" like happens with many beers when you boost with a simple sugar. With this higher temp mash there still is decent mouthfeel and even great lacing on the glass from the proteins.
Oh my god, wow!!! Congrats.I just sent 3 of these to podcast (Dr. Homebrew) Episode 147 and this beer was judged by two Master BJCP judges. I respectably received a 31/33 score and the only flaw pointed out was under carbonation. If you listen I was told this beer could possibly hit 40’s with proper carbonation. I bottled using a beer gun which turns out is a common problem. Granted my beer only finished down 1.018 because I lost a lot of yeast during blow off. I am going to take the recommendations from the judges and build on this beer.
Thanks Revvy for such a great recipe!
Okay! Reporting back and answering this (better late than never!). The beer turned out decent after 3 weeks, was missing some phenol and fruity esters I thought, but it got a 36.5 (guessing a 38 and 35) in the one comp I entered... but I never saw a scoresheet, emailed the organizer to no avail >/1.5L stir starter - ~36-48 hrs prior.
Mash @ ~156
I have some spare clear candi sugar to use. I rarely make trappists so it will go to waste otherwise
Pitch @ 68, let free rise to 70. Add some Fermaid K at ~48 hours in.
After a week I'll throw it in my fermentation closet which stays at 74.
Ordering stuff now, will update in a month or so when it's ready...
I brewed this recipe 3 weeks ago. OG 1.072, mashed at 158. I had to use Wyeast 3522, as this was the only Belgian yeast I could get my hands on. Fermented around 68 to 70F. Now the SG is sitting at 1.020 for the last week and seems stuck.
I try to ramp the temp to 75F at the moment and hope the last bit of yeast in suspension will start chewing away some more sugar. Anyone any other ideas what to do to get this down to 1.010?