Hoe Wit

http://www.brettanomycesproject.com/2009/04/the-many-faces-of-brettanomyces/

Westvleteren 12

Belgian Dark Strong Ale (18 E)

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

;

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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12 October

Added to 5l imperial
5g Amarillo
10g riwaka
Gravity 1.010

To keg:
10g Amarillo
20g riwaka

25 october
Iipa more like strong ale – bottled 2×500 ml with 2g priming sugar
Added 10g riwaka

1 nov 1.010 fg

HEF
– German style wheat beer
Head lacking, banana and cloves on the nose. Malt over shadows the wheat, although pleasant. 7/10
http://burleighbrewing.com.au/beers/hef/</a

Bacon maple ale

Maple syrup on the nose, full mouth feel, finishing with a little hop bittering. I’m not getting the smoke as the maple dominates.

Diss not pass the ” I’ll have another” test.

Mash Chemistry and Brewing Water Calculator

6 g Gypsum

2g CaCl

1.032 at 30c = 1.033
Pitched yeast at 4pm, set fridge to 18c

9 aug 1.018 = 2% abv

1.012 final target = 2.8%

Split into:
5l keep as it
5l with 1g mangrove jacks dry enzyme
11l with 2g mangrove jacks dry enzyme, 10g Simcoe . 10g Amarillo

19 August
Both 1g and 2g 1.005 = 3.7%

l

From Ian Ramsey:
I work on 2.5 grams per 100 Litres.At 2.5g/HL, this is about 40 ppm it would mean you need 0.575g. I would think 1 gram would be near the mark.
Each kit behaves differently so a bit of experimenting is required. You have it right when you get a sample of hot wort out of the kettle say after 20 mins that is star bright. This means the hot break is on the bottom of the kettle where it needs to be.
Measuring these low values is hard, but if you’re using ½ a teaspoon try a quarter.
It is hard in the commercial world even harder as a home brewer to get this right. Change malt and the amount changes!

6kg Gladfield Pilsner Malt
Invert sugar 1.2Kg

Belgian Blonde 10L
1.062-1.075
14% Invert sugar 320g

Added 3g corriander and 3g peel from NZ orange
100g Gladiator
100g Med Crystal

Belgian Dubble 5L
1.062-1.075
Mini Mash:
Munich 80g
Cafa Type III 5g
14% invert sugar 160G

Belgian Triple 5L
1.075-1.085
Cane 19% 280g

Belgian Golden Strong 5L

1.070-1.095
Cane 26% 400g

Re-sparged with 3l or so of 72c water, boiled and reduced, heated 4 500ml preserving jars at 260c for 45 mins. Gravity a bit low 1.025, however should be fine for starters.

Put 30l in serving fridge to chill and drop out solids, added invert sugar and bases to each fermenter, ready for wort

Roused, as gravity too high.
Started eau de vue wy4347 in 50ml from plate, will pitch if gravity does not continue to drop.

Golden 1.084 – 1.025 6.4%
Triple 1.080-1.022

Bottled 9 aug:
Dubble 1.060 – 1.012 5.1%
Blonde 1.060 – 1.012 5.1%

19 August
Triple 1.018 = 8.3%
Golden 1.024 = 8%

28 aug – same

Triple 1.018
Golden 1.024
Increased temp 20-25 over 96 hours.

Added dry enzyme – final gravity 1.005
Golden 10.45%
Triple 9.9%

.