http://www.brettanomycesproject.com/2009/04/the-many-faces-of-brettanomyces/
Categories
Month: October 2014
Categories
Westvleteren 12
Westvleteren 12
Belgian Dark Strong Ale (18 E)
Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 90 min
End of Boil Vol: 25.25 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 90 min
End of Boil Vol: 25.25 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage
Date: 18 Oct 2014
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 78.4 %
Taste Rating: 30.0
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 78.4 %
Taste Rating: 30.0
Taste Notes:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 26.00 l | Onehunga WTP 2012 Average | Water | 1 | – |
| 11.00 g | Chalk (Mash 60.0 mins) | Water Agent | 2 | – |
| 2.00 g | Gypsum (Calcium Sulfate) (Mash 60.0 mins) | Water Agent | 3 | – |
| 7.00 kg | Gladfield Pilsner Malt (1.9 SRM) | Grain | 4 | 81.4 % |
| 0.60 kg | Gladfield Gladiator Malt (3.2 SRM) | Grain | 5 | 7.0 % |
| 1.00 kg | Candi Sugar, Dark (275.0 SRM) | Sugar | 6 | 11.6 % |
| 32.00 g | Wakatu (Hallertau Aroma) [6.80 %] – Boil 60.0 min | Hop | 7 | 16.4 IBUs |
| 1.00 g | Koppa Floc (Boil 15.0 mins) | Fining | 8 | – |
| 12.00 g | Wakatu (Hallertau Aroma) [6.80 %] – Boil 15.0 min | Hop | 9 | 3.1 IBUs |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.079 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 9.1 %
Bitterness: 19.5 IBUs
Est Color: 32.6 SRM
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 9.1 %
Bitterness: 19.5 IBUs
Est Color: 32.6 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l
Mash Profile
Mash Name: Decoction Mash, Triple
Sparge Water: 4.90 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Sparge Water: 4.90 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Total Grain Weight: 8.60 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Mashed at 55, 65 , 75 for 1.5 hours
Sparge: Fly sparge with 15 l water at 75.6 C
Notes
Built up yeast over a week from culture.
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=6ZW6J7T
http://www.homebrewtalk.com/f12/westvleteren-12-group-brew-swap-121429/
1068 @ 24c pre boil. before candi sugar
1070 next morning – 1.072 Estmate.
Belgian Golden
Sparged grain bed with 6L water. Reduced and boiled.
6g Wakatu (Hallertau Aroma) [6.80 %] – Boil 60.0 min
2g Wakatu (Hallertau Aroma) [6.80 %] – Boil 15.0 min, .6g corriander, .6g Peel
Flame out .6g corriander, .6g Peel
Cooled and add Westvleteren yeast. ~ 2.5 L.
1.070 OG
25 October
Gravity 1.020
1 nov
Gravities
Iipa 1.010
Bruin 1.020
Blonde 1.006
Kegged main, bottled 2×750 , 4 500 primed with 3ml and 2ml sugar syrup
Blonde 750 x1, 4×500 ml
;
Categories
Belgian dark candi sugar
1kg raw sugar
5g citric acid
500ml hot water
Stir,
Bring to boil, turn down so that slow bubbles rise
Stir, set timer for 20 mins
After 20 mins, slightly yellow. Set timer for 5 mins.
Re-check every 5 mins. The series took approx 1 hour.
It can burn and catch very quickly towards the end.
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Yeast plates were getting condensation, so streaked all on to slants.
Made a 30ml starter of the westvleteren yeast, to brew on the weekend.
Adding to100ml starter to add to Rodenbach grand cru clone for bottling
Categories
King country brewing – pale ale
Sweet malt on the nose, firm creamy head, highly carbonated. Expected more malt and hops to come through. Been on tap at Thirsty Weta Otorohanga for 2 months.
6/10
Got better as it warmed up.
