AG#10 – Yorkshire Trappist Red

Posted by: pdtnc on: October 17, 2009

• In: Brewing
• 1 Comment

Yorkshire Trappist Red

 

Fermentables:
Lager Malt 3300g
Munich Malt 800g
Vienna Malt 800g
Golden Syrup 680g (to be added at least half way through-ish)
Belgian Aromatic Malt 400g
Caramalt 400g
Wheat Malt 300g
German Cara Red 200g
Total 6.2kg Grain

Hops:
Boadicea @ 60 mins – 31g (FWH)
Saaz Whole @ 10 mins – 23g
Hallertauer Hersbrucker @ 10 mins – 23g
Protafloc Tablet Pellet @ 20 mins

Final Volume: 23 Litres
Original Gravity: 1.070
Final Gravity: 1.012
Alcohol Content: 7.7% ABV
Total Liquor: 34.5 Litres
Mash Liquor: 15.5 Litres
Mash Efficiency: 75 %
Bitterness: 26 EBU
Colour: 23 EBC

Whitelabs WLP500 Trappist yeast, 2 Litre starter.
90 Minute Mash @ 66 C (2 Tsp Gysum to grist)

Maybe 3 sparge batches as the Mash tun looks pretty full, but I’ll see as I go.
Water from the hot tap treated with Sodium Met, I made sure i treated lots in preparation this time:

The Grain bill, all mixed up, weighed out last night:

Mash on at 66 C for 90 mins:

Mash pH looks spot on, 2 heaped Tsp of Gypsum were added to the grist before mashing, though otherwise no other water treatment:

First Run-off:

FWH Boadicea, and Northdown as I ran out of Boadicea:

Saaz and Hersbrucker, Golden Syrup, Protafloc and Yeast Nutrient:

Lovely fat Northdown hop:

Spent Grains:

Spent Grain Recycling:

Coming to the Boil:

Saaz & Hersbrucker 10 minute hops:

Experiment with 3L and safale s-04 to see what I’m missing using the WLP500, and I saved a bit of my 2.5L starter to culture up a little more Trappist yeast, I let down my wort a little with bottled water:

This was shot with a white light LED torch behind to get some idea of the colour, I was aiming for something red, it looked better in the sunlight near the window:

OG:1066ish, just a few points lower than anticipated, won’t be worrying about that:)

A little Video Link – http://www.youtube.com/watch?v=HS3u1hUr5xU

Less than 24 hours later: Fermenting away with a good yeast head @ 18 Deg C this morning, I admit I was a little scared in leaving the FV on the cold cellar floor and not all tucked up and warm in my brewing cupboard. I’m going for the “earthy” character of the yeast…

After 4 days: Trial Jar and hydro says gravity 1026, so thats from pitched yeast on Saturday afternoon until now, is this normal for an 18 Deg C ferment????
The taste test btw,…. very different! Though there’s a fair amount of un-fermented sugars in there yet, has a very malty profile so far.

6 Days later: warmed it up to about 22 C.
The Smell is pears, taste is getting to a mild chalkiness with the pear coming through too.
Still tastes malty but it has gone a little now I’ve got the FV temperature up and Its dropped about 10 points though still quite actively fermenting with plenty of bubbles rising to the surface.
You also get a bit of warming in your throat from the alcohol.
Loads of yeast still in suspension.

*Bottled 29rd Oct ‘09 with 85g sugar to about 19-20 litres.

The yeast is surprisingly subtle, loads of malt flavour, still some pear flavour and aroma.
OG @ 1010 so its got to target.
Bottling about 19-20L with 85g sugar and bottling my s-04 3L with 25g sugar.
Tasted the s-04 batch, its like Wine, the alcohol comes straight through.

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