Posts Tagged ‘belgian’
AG#128 – Belgian Hop Burst
Posted on: September 21, 2014
Belgian Hop Burst – I wasn’t going to brew today I was going to trim the hedges, I decided to skim the yeast from the Belgian Extra Blonde in the fermenter so I could experiment more with WLP575. The yeast had thrown off a lot of sulphur while fermenting I’d guess for one of two reasons; 1/ its just a yeast that does that sort of thing, 2/ the liquor treatment I used had too much in the way of sulphates in it so it made the yeast express this with co2 as it fermented. The FV had been left on the garage floor and the thermometer strip on the side said it was at a pretty steady 22c, if that thermometer was actually a bit wrong the beer could have fermented too cool and the lack of vigorous fermentation may have stopped enough of the sulphurous odors from gassing off, though its not like I’m saying the yeast didn’t ferment vigorously as it went off like a rocket spewing out all over the garage floor 🙂
So yeah, the hedges are still in need of trimming but I have made wort! I am aiming for a fruity, malty & sweet sort of beer, this recipes lack of sugar will hopefully be compensated for by the lower mash temp than that of AG#127… we shall see.
The yeast flavour is actually quite clean so the double edged sword of a warmer more controlled ferment coupled with no added sulphates, just a simple Tsp of CaCl, will hopefully bring out more of a Belgian character and gas-off any volatile sulphur compounds.
Recipe Specs
Batch Size (L): 20.0
Total Grain (kg): 4.166
Total Hops (g): 90.00
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 5.03 %
Colour (SRM): 11.3 (EBC): 22.3
Bitterness (IBU): 27.2 (Rager)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Malts:
3.334 kg Pale Malt (80%)
0.208 kg CaraGold (5%)
0.208 kg Dark Crystal 340 ebc (5%)
0.208 kg Munich I (5%)
0.208 kg Vienna (5%)
Single step Infusion at 65°C for 60 Minutes.
Hops:
2.0 g Willamette Leaf (6.4% Alpha) @ 60 Minutes (First Wort) (0.1 g/L)
44.0 g Ahtanum Leaf (4.5% Alpha) @ 0 Minutes (Flameout Stand) (2.2 g/L) (Software calculated as 5min boil)
44.0 g Columbus Leaf (16.5% Alpha) @ 0 Minutes (Flameout Stand) (2.2 g/L) (Software calculated as 5min boil)
My yeast was raring to do with just a little wort added to it at the start of transfer so I’ll probably end up making a yeasty mess of the fermentation fridge… which is set to 24c
Malts and Calcium Chloride:
A massive 2g of First Wort Hops!
Liquored back to 1048:
*22 Sep ’14 – Gravity at 1014.5 thats fair ripped through the fermentation since pitching yesterday and no sulphurous odors and flavour is still quite clean, hop flavours tasting good.
*Bottled 4th Oct ’14 – with 70g of sugar in just short of 20L, tastes good, has more character with the warmer ferment, could use a touch more Dark Crystal to boost the colour a bit and hit a deeper red.
*15th Oct ’14 – This is tasting rather good, it has a nice slick mouth coating body, I could go a touch heavier on the hops but otherwise has good depth.
AG#127 – Belgian Extra Blonde
Posted on: September 14, 2014
Belgian Extra Blonde – A mix of Pale (didn’t have any Lager malt), Carapils, Dextrose (partly sugar as I didn’t have enough of either), Oat malt & Wheat malt.
Hops are a tiny amount of Magnum to bitter then a subtle amount of Mittlefruh in the last 5 minutes and about half the coriander you’d expect to add to a Wit.
I’m fermenting with WLP757 which I revived from a 2 year old Whitelabs tube.
The Malts, mashed at 69°c for about 90mins:
The 9g of bittering hops!
The Coriander:
Second sparge running to copper:
Hit 3 points over my target so liquored back to 1047:
I’m hoping for just a hint of coriander and a light coloured, light bodied beer with enough but not overpowering Belgianiness! I’ve used sugars for part of the bill to keep the strength at 5% ish without adding too much colour.
*16th Sep ’14 – Yeast spewing all over the garage floor this morning, the ambient temp is about 19c and the FV is a fairly steady 22c, the WLP575 is smelling quite sulphurous, this could just be the yeast or I could be encouraging the sulphur because of my Sulphate additions (Calcium Sulphate & Magnesium Sulphate) all of which should dissipate as fermentation completes.
*Kegged 20th Sep ’14 – its about time i used my cornies!
*30 Sep ’14 – taster from keg, quite a soft carbonation, has Duvel-like properties some of the Sulphur is going but some of it could be the Coriander thats confusing me. I let the keg for 24 hours at 20psi and 24 hours at 30psi then left it until now, Ive put 30psi on it again and will test it again tomorrow.
- In: Brewing
- 11 Comments
On Saturday 15th of September the UK’s National Homebrew Competition took place (Hashtag #uknhc for Twitter).
163 Homebrewers had entered 460 beers and Ali-Kocho and the guys from Bristol Homebrew did the amazing job of making it all come together, this was their second year running this National event which was held in St. Werburghs Community Center this year.
Here come the photos… I’d love some help in putting some names to photos (Real name or Forum / Twitter etc), leave me a comment or Tweet me. I’m generally crap with names and the few that have stuck in my head I’ve either met before or have talked to on Twitter, so I totally apologise in advance for not remembering.
Ali & @Quadrangularus1 in the background, @stevewright1976 inspecting his beer, Light blue shirt, 2nd in is Paul Henderson, Simon Ashdown is front corner.
Moustache and pinny is @_Michael_Palmer (top food! “Bastard Hot Wings”), Bed Fields @Alsothings middle front with white T-shirt.
@NeilRimmer1005 over the back in the Blue/grey top and next to him is Mr Lard from JBK/THBF in the stripy t-shirt, the guy in the purple shirt sitting and bent over bottles is Paul Spearman the LAB chairman.
@Des De Moor & @Marisotter then at the top right the middle beard wearer is Capn Ahab (JBK)/@zymurgeeza – also part of the food team!
@TheMaltMiller with the red striped sleeve
Steve Syson & SteveWright’s head, @BrettJEllis of forthcoming brewery Wild Beer
Tony Barnsley/Aleman (From JBK / THBF) in the dark blue top and cap, Chairman of the Craft Brewers Association don’t ya know 🙂
White haired judge with Glasses in bottom left is Mike Carter from LAB
@BrettJEllis with the funky facial hair opposite brown baseball cap is Pete Hughes @SwaziPete (pokerswazi from JBK) I’d spotted a crate with Swazi written on it and half made a connection with the accent, I should have said hi 🙂
White haired judge with Glasses in bottom left is Mike Carter from LAB
Just some of the entries Mmmm Beer 🙂
Steve & Tom
To the right is one of the Justin’s from @DrinkMoorBeer
Stephen Sykes standing and @GraemeCoates judging, Graeme is going to Norway for his Best in Show! @SamTait to Graeme’s right.
In the red top, the other Justin from @DrinkMoorBeer
Paul (Vacant on JBK) far left, Middle is Barney (JBK) Wayne then Stephen (Alix101 on JBK) on the right
Ali and Tom
Best in Show judging getting set up, standing behind Steve in grey shirt is Roger @trunky_bristol
Steve (in the red shirt) is doing his PHD on beer judging some proceedings were recorded on multiple media!
We arrived at the venue just after the Stewards briefing, slapped wrists, and I was sent to help with the Belgian Ales and I spent the morning being a bit of a spare part but got to try a fair few Belgian & Strong Ales. After a lunch of BBQ Sausage sandwiches it was back to work and Ali got me to steward for the German Bock category and English Brown Ales, this was interesting listening to Steve Syson & Steve Wright doing the judging, I got to try all the beers and some of those in the Smoked & Spice/Veg category too which were being judged on the same table.
The judging finally finished with the raffle and prize giving after 9pm, a long but enjoyable day.
In case I missed copy/pasting any of the code from Flickr – http://www.flickr.com/photos/pdtnc/sets/72157631555793596/
Congratulations to everyone that won a prize and all the Honorable Mentions.
Results – UK National Homebrew Competition
Best of Show
Place Brewer(s) Entry Name Style Club
1st Graeme Coates Cauchy – Schwarz Inequality 4C: Schwarzbier Oxford Brewers
2nd Steve Syson Debaser 14C: Imperial IPA Midlands Craft Brewers
3rd Dave Halse Mystrawraspb 20A: Fruit Beer London Amateur Brewers
Categories:
Porter (26 entries)
1st Jacob Griffin Zombier Baltic Porter –
2nd Chris Lewis Rigor Porteris Robust Porter
3rd Steve Crawshaw Waggoner Porter Robust Porter Bristol Craft Brewers
Stout (43 entries)
1st Ben Hislop Big Black Imperial Stout Scottish Craft Brewers
2nd Tim Daly Oatmeal Sweet Stout Sweet Stout Oxford Brewers
3rd Bryan Spooner Sadako Imperial Stout Imperial Stout London Amature Brewers (lab)
HM David Budd Heacham Russian Imperial Stout Imperial Stout North Devon Craft Brewers
Specialty Beer (27 entries)
1st Ali Kocho-williams Indian Ink Specialty Beer Bristol Brewing Circle/bristol Craft Brewers/pembrokeshire Union Of Brewers
2nd Ben Hislop Long Black Cloud Specialty Beer Scottish Craft Brewers
3rd Jacob Griffin Black Tiger Rye Pa Specialty Beer –
Strong Ales (14 entries)
1st Ross Harper Backbreaker Barleywine American Barleywine Red Earth Brewers
2nd Dave Halse Mybarleywine English Barleywine London Amateur Brewers
3rd Andrew Jardine Cave Adsum American Barleywine Boohs
Belgian And French Ales (45 entries)
1st Matthew Barker Disconnecty Belgian Ipa Belgian Specialty Ale London Amateur Brewers
2nd Robert Petterson Robert Petterson Witbier
3rd Ali Kocho-williams Black Monk Belgian Specialty Ale Bristol Brewing Circle/bristol Craft Brewers/pembrokeshire Union Of Brewers
HM Matt Bunn Duckfight 2012 Belgian Specialty Ale
Belgian Strong Ales (28 entries)
1st Ken Winter Velvet Tankard Belgian Dark Strong Ale
2nd Steve Syson Tripel Trubbel Belgian Tripel Midlands Craft Brewers
3rd Ron Allison Kiwi Dubbel Belgian Dubbel Midlands Craft Brewers
HM Daniel Van Der Zee 055 DSA Belgian Dark Strong Ale
Light Hybrids (16 entries)
1st Ali Kocho-williams Amarillo Wheat American Wheat or Rye Beer Bristol Brewing Circle/bristol Craft Brewers/pembrokeshire Union Of Brewers
2nd Stephen Sykes Stephen Sykes Kolsch Northern Craft Brewers
3rd Mark Grundy Eau De Cologne Kolsch Bristol Brewing Circle
HM Shane O’beirne Bruntsfield Blonde Blonde Ale
English Pale Ales (57 entries)
1st Steve Osborne English Pale Ale Special/Best/Premium Bitter Midland Craft Brewers
2nd Ron Allison Golden Bitter Standard/Ordinary Bitter Midlands Craft Brewers
3rd Richard Pearce Strong Bitter Extra Special/Strong Bitter (English Pale Ale) London Amateur Brewers
HM Rob Marchington Croft Hsb Extra Special/Strong Bitter (English Pale Ale) Cambridge Craft Brewers
American Ales (37 entries)
1st David Barker Citra Amber Ale American Amber Ale None
2nd Matthew Barker Prodigal American Pale Ale American Pale Ale London Amateur Brewers
3rd Tom Greasley The Red Scare American Amber Ale London Amateur Brewers
IPA (58 entries)
1st Steve Syson Debaser Imperial IPA Midlands Craft Brewers
2nd Steve Syson Stoned IPA American IPA Midlands Craft Brewers
3rd Ron Allison Classic Pale Ale English IPA Midlands Craft Brewers
HM Graeme Coates Emerald American IPA Oxford Brewers
Bock (5 entries)
1st Vladimir Kaznakov Bock Traditional Bock
2nd Rob Marchington Bob’s Your Dunkel Traditional Bock Cambridge Craft Brewers
3rd Richard Caller Bona Dea Maibock/Helles Bock Northern Craft Brewers
Scottish and Irish Ale (7 entries)
1st Karl Clark Claymore Strong Scotch Ale Northern Craft Brewers Association
2nd Aled Murphy Aittin 80/- Scottish Export 80/- Scottish Craft Brewers
3rd Steven Crump Start A War Strong Scotch Ale
German Wheat And Rye Beer (15 entries)
1st Graeme Coates Vital Signs Weizenbock Oxford Brewers
2nd Steve Wright KiWi-zen Weizen/Weissbier Northern Craft Brewer’s Assoication
3rd Ben Hislop Hefe Schwartz Dunkelweizen Scottish Craft Brewers
HM Richard Poole Druid Fluid Weizen/Weissbier Bristol Craft Brewers
Smoke And Wood Aged Beer (16 entries)
1st Paul Mills Butt-head Wood-Aged Beer Primary Fermenters Brewers And Vintners Of Minnesota (eastern League)
2nd Mike Tonks Saxon Smokey Porter Other Smoked Beer Bristol Brewing Circle
3rd Dave Halse Mysmokedporter Other Smoked Beer London Amateur Brewers
HM Bryan Spooner Sadako Imperial Stout – Oaked Wood-Aged Beer London Amature Brewers (lab)
New Zealand Pale Ale (11 entries)
1st Steve Syson Kiwi Pale Ale New Zealand Pale Ale Midlands Craft Brewers
2nd Mark Charlwood Summer Pale New Zealand Pale Ale London Amateur Brewers
3rd Ron Allison Kiwi Gold New Zealand Pale Ale Midlands Craft Brewers
Spice Herb And Vegetable Beer (17 entries)
1st Ken Bazley Kulao Porter Spice, Herb, or Vegetable Beer London Amateur Brewers
2nd Matt Bunn Snapdragon Spice, Herb, or Vegetable Beer
3rd Andrew Jardine Bandit Spice, Herb, or Vegetable Beer Boohs
HM Kieran Wall Thackrey Stout Spice, Herb, or Vegetable Beer
Amber Hybrids (8 entries)
1st Matthew Hicks Ardley Easter California Common Beer
2nd Tony Milner Alt Northern German Altbier Boohs
3rd Ken Bazley Altbier Northern German Altbier London Amateur Brewers
Sour Ale, Fruit Beer (10 entries)
1st Dave Halse Mystrawraspb Fruit Beer London Amateur Brewers
2nd Brett Ellis Lambic Straight (Unblended) Lambic
3rd Richard Caller Rode Koe With Raspberry Fruit Beer Northern Craft Brewers
HM Richard Caller White Walls Raspberry Fruit Beer Northern Craft Brewers
Light Lager, Pilsner, European Amber Lager, Dark Lager (15 entries)
1st Graeme Coates Cauchy – Schwarz Inequality Schwarzbier Oxford Brewers
2nd Graeme Coates Notfest Oktoberfest/Marzen Oxford Brewers
3rd Steve Syson Goodnight Vienna Vienna Lager Midlands Craft Brewers
HM Steve Syson Schwarze Engel Schwarzbier Midlands Craft Brewers
English Brown Ale (5 entries)
1st Christopher Eyett Andersons’ Brown Northern English Brown Ale
2nd Ian Ross-bain Three Rivers Northern English Brown Ale Midlands Craft Brewers
3rd Steve Crawshaw Ask Jon Mild Mild Bristol Craft Brewers
HM Paul Dodd Pd’s Nut Brown Ale Northern English Brown Ale
Here’s a brief breakdown of what was entered in the following categories and how they were boiled down:
IPA:
EIPA – 13
AIPA – 30
IIPA – 15
Stout:
Dry Stout – 16
Sweet Stout – 4
Oatmeal Stout – 5
Foreign Stout -2
American Stout -2
Imperial Stout – 14
American Ales:
Pale – 14
Amber – 16
Brown – 7
Bock:
Maibock – 2
Traditional Bock – 3
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I shall be abstaining from brewdays for a while, normal service will resume once I’ve got through some of the beer!
This weekend I bottled my last two brews, Ta Moko II & Chinook Blonde and I’m still warm conditioning my Double IPA HopZilla IPA… so thats *6 crates of beer sat in our office/study/room/thing 🙂 *Crates hold 20 bottles of 500ml or 24 x 330ml
Garage beer stocks are pretty high with lots more full crates stashed in there too… the Temperature control on the fermentation fridge has been turned off and the HLT is empty! (Hop Freezer is Full!)
There are Whitelabs yeasts in the fridge to brew with once I get going again:
- Brett WLP650 (Something with Flaked Oats and Wheat malt, lots of Cara/Crystal malts)
- Belgian Blend (Might get some more Date Molasses)
- Hefeweizen (I’ll go the whole decoction hog but hop with Amarillo & Nelson Sauvin +dry)
- Kólsch (Ideas for an IPA, a Malty Smoke beer, and maybe a Red Rye)
- San Diego Super (I’m sure I’ll have plenty of options for this one… US Brown re-brew with tweaks?)
- Edinburgh Ale (Something British, might do a Fuggle IPA and a Coniston Bluebird-esqe bitter)
Malts are pretty plentiful too:
Pale Malt, Lager Malt, Caramalt, Choc Malt, Choc Wheat, Crystal, Extra Dark Crystal, Flaked Barley, Flaked Oats, Pale Crystal, Carahell, Roast Barley, Carapils, Cara-munich Type III, Carafa Special III, Special B, CaraAmber, Medium Peat Smoked, Roasted Wheat, Black Malt, Brown Malt, Roasted Rye, Crystal Rye, Cara Vienna, Pale Oat Malt, Melanoidin, Flaked Wheat, Muinch Type I, Munich Type II, Amber Malt, Rye Malt, Rauch Malt, Flaked Maize.
Bulging Hop Freezer:
UK Cascade, Columbus, Challenger, Fuggle, Bobek, Goldings, Magnum, Summit, Willamette, Apollo, Chinook, Hersbrucker, Simcoe, NZ Cascade, Tettnang, Green Bullet, Aramis, Junga, Mount Hood, Spalter Select, Marynka, Cluster, Amarillo, Lubelski, Centennial, Riwaka, Citra, Northern Brewer, Galaxy, Super Alpha, Summer, Stella, NZ Hallertau Aroma, Pacific Gem, Warrior, Delta, Topaz, Nelson Sauvin, Pacific Jade, Pacifica, Wai-iti, Kohatu, Wakatu, Motueka, East Kent Golding, Sticklebract.
I wonder how long I can go without firing up the HLT? 🙂 AG#88 will be a….????
AG#80 – Nit Wit
Posted on: May 26, 2012
- In: Brewing
- 4 Comments
Nit Wit – Something Decocting going on! The plan was to brew a Belgian style Wit, I’m taking some reference from ‘Radical Brews’ & ‘Brewing Classic Styles’ books along with Leedsbrew‘s brewday. This is the first time I’ve done a Decoction Mash and I started out using Beer Alchemy on the iPhone then later Switched to Brewzor on the old HTC Android, though the recipe was designed in good old BeerEngine.
I decided on the morning of the brewday to go with all Crystal Hops rather than my initial idea of blending them with Green Bullet (which I find like a very strong Styrian / Bobek)… however I had just slightly less Crystal than I wanted so added the 6g of Citra in the Flameout steep for that little touch of, what I hope will be, a complimentary herbal edge.
Fermentables:
Lager Malt – 50%
Flaked Wheat – 43%
Flaked Oats – 5%
Cara Vienna (Dingemans) – 2%
Hops:
Crystal – 4.9 % @ 60 mins – 12g (FWH)
Crystal – 4.9 % @ 30 mins – 30g
Crystal – 4.9 % @ 0 mins – 6g (30min Steep)
Citra – 13.8 % @ 0 mins – 6g (30min Steep)
Other additions:
Orange Zest – 27g
Lemon Zest – 5g
Orange Juice – 300ml from the 3 Oranges
Crushed Coriander – 11g
Camomile – 3g
Final Volume: 23 Litres
Original Gravity: 1.044
Final Gravity: 1.010
Alcohol Content: 4.4% ABV
Total Liquor: 33.8 Litres
Mash Liquor: 13.7 Litres
Mash Efficiency: 65 % (I lowered this as I thought the mash may struggle with all the Flaked Adjuncts)
Bitterness: 17 EBU (BeerEngine Hop Utilisation set to 25%, which looks to compare with Rager setting in Beer Alchemy)
Colour: 3 EBC
The plan was to do a single decoction with the initial mash temp being 50°c, I mashed in and hit 51°c and left to rest for 15mins, then calculated the decoction using Beer Alchemy to raise the temperature to 68°c, so I brought the 5.92L of Mash to the boil then added back to the main mash. This increased the mash temp to 61°c which was nowhere near so I let rest for a further 15mins and did it again but this time using Brewzor… this is where i managed to punch the wrong numbers into the phone and only boiled up 2.9L which when added back to the main mash took me to 63°c, so again I rested the mash for 15mins! So now I’m onto the third decoction, and punched the right figures into the phone and boiled up my final 4.3L of the mash and added it back to the main mash to attain my 68°c that the first decoction should have given me.
Something obviously went a drift somewhere, be it software or operator error, anyway… I enjoyed myself 🙂
Now I’ve dipped my toe in the decoction, so to speak, I’m eager to use my Whitelabs Hefeweizen yeast and do a German Wheat beer with a shed load of Decoction steps!
Flaked goods and Cara Vienna, I added 2.1g Gypsum to the mash which started at 8.25am:
Doing a Decoction, I added the first back to the main mash at 9.15am:
Iodine test for Starch, this was after I’d been out shopping for oranges and it was 12.10pm with the last Decoction being added back to the main mash at 10.10am, I got a pretty mental 86% efficiency:
Second sparge running off into the copper with First Wort Hops, I used a Stout profile in THBF Liquor treatment calculator and added 14.6g Calcium Chloride / 2.3g Magnesium Sulphate / 3g Salt (Sodium Chloride) to the copper with the hops that I’m going to give it a further slick oily mouth-feel to the finished beer, this is something I will have to report back on later:
I have a massive crack… in my Mash! It was amazing the way the decoctions turned the mash from a gloopy gelatinous mess into something that ran freely and looked like wort!:
Crystal hops for 30min addition:
Orange & Lemon Zest with the juice of 3 oranges, I appreciate that the Orange Juice may cause a pectin haze… Good:
Crushed Coriander seeds with a couple of teabags-worth of Camomile:
Looks like its going to be a nice pale colour, had to do a load of Liquoring back to hit correct OG, I ended up with 29 litres so had to split the wort between my regular FV and a smaller new one I’d just got:
So with all that extra wort I put some in an Oxfam bucket and pitched T-58 into that to see what the differences are, the Oxfam buckets are really thick strong plastic and mega cheap too:
It was a pretty long brewday but I actually found it all rather entertaining, even though the Decoctions didn’t have the desired affect to begin with, Whitelabs WLP400 Belgian Wit Yeast pitched from an 800ml Starter that I’d chilled and poured most of the beer off the top.
Oh! and i didn’t realise until later that this was my 80th All Grain Brewday 🙂
*30th may ’12 – T-58 batch has finished at 1013, so a nice amount of body left. The WLP400 has stopped at 1035! Meh! Just given it a good thrashing with a sanitised paddle, fingers crossed all the yeast that was sat on top will get back to work and stop slacking!
*Further days up-to 1st Jun ’12 – it seems this yeast requires regular attention, the yeast seems to ferment and then rise to the top then stall, so two days running I have roused the fermenter and each day I have come back to find the yeast trying to escape the bucket with a subsequent gravity drop.
*4th Jun ’12 – Gravity at 1008 now after some further rousing, fingers crossed its finished there.
*Bottled 10th Jun ’12 primed in bulk for 2.5 Volumes of co2
AG#52 – Half Wit
Posted on: April 3, 2011
- In: Brewing
- 2 Comments
Half Wit – A Belgian Style Wit beer.
Fermentables:
Lager Malt – 3000g – 51.5%
Flaked Wheat – 1500g – 25.8%
Flaked Spelt – 500g – 8.6%
Wheat Malt – 500g – 8.6%
Torrefied Wheat – 320g – 5.5%
Hops:
Golding – 4.2 % @ 60 mins – 10g
Saaz – 3.8 % @ 60 mins – 10g
Golding – 4.2 % @ 30 mins – 8g
Saaz – 3.8 % @ 30 mins – 8g
Saaz – 3.8 % @ 10 mins – 40g
Spices etc:
Crushed Coriander Seed – 12-15g – Last 5mins of boil
Grated Orange Zest – 3-4 Oranges – Last 5mins of boil
Final Volume: 23 Litres
Original Gravity: 1.052
Final Gravity: 1.012
Alcohol Content: 5.2% ABV
Total Liquor: 34.1 Litres
Mash Liquor: 14.6 Litres
Mash Efficiency: 70 % – I’m being cautious as I’ve got a large amount of un-malted adjuncts
Bitterness: 18 EBU
Colour: 3 EBC
Mash: 67c for 90mins
Boil: 60mins
Yeast: Safbrew T-58
Lots of un-malted wheaty adjuncts:
FWH & the most pale first runnings I have ever had 
:
Coriander seed well done in with a Pestle & Mortar:
Orange Zest:
Safbrew T-58 & stuff:
The money shot, near as damn it where it should be:
Smells very orangey!
I got some Tincture of Iodine from the local chemist (£1.10 vs Tincture_of_Iodine_30ml), after just less than an hour I have lots of Starch left. I gave the mash a good stir and decided to extend my mash period.
It has been a little bit scary knowing more than I knew before, the Iodine test… starch conversion complete after 1 hour 50 mins, quite reassuring and handy to know when mashing bigger beers.
Collected 28.5L at 12 brix making my Mash efficiency 77% so I was probably wise to be cautious with my Software setting of 70% and longer Mash until fully converted.
Wort tasting plenty Orangey! Hope that dies back a bit after fermentation.
I went with the Zest of 4 oranges and 15g Coriander.
*Three days Later*
Fermenting at 18c on the Garage Floor, yeast giving off loads of sulphurous aromas and flavours. Orange has died down thankfully. Hydrometer says about 1020.
I am really loving the paleness of this beer though, hope it keeps its cloudiness 🙂
*Bottled 21st Apr 2011 with 75g of priming sugar for a good bit of fizz.
*8th May ’11 – Bottles have dropped pretty clear! Still has sulphur but it goes down pretty well chilled from the fridge.
*10 May ’11 – Another taster later, chilled in the fridge for a few days. I like this but…
If I was to use this yeast again I would ignore advice to ferment cool, I’d let it go for it at a minimum of 20c and let it ferment the heck out of it, this should gas-off the sulphourous stuff with the C02. I think my cool 18c ferment has made it retain the odours, I’d also cut out any Sulphates in the liquor treatment sticking to Calcium Chloride which would have the added bonus of some perceived mouth-feel.
Oh, I will use this yeast again as I think I can get better out of it.
Phlegm – A Belgian Style beer made with Whitelabs WLP550 and another brew using up odd bits and bag ends.
‘Phlegm’ Flemish, Belgian, Dutch, Flanders etc
Fermentables:
Lager Malt – 45.2%
Vienna Malt – 15.1%
Pale Malt – 14%
Golden Naked Oats – 10.9%
Aromatic Malt – 4.3%
Muscovardo Candy Light – 3.8%
Sugar,Belgian Candy Light – 3.8%
Cara Red – 3%
Hops:
Liberty @ 60 mins – 60g
Bobek @ 60 mins – 50g
Bobek @ 10 mins – 10g
Liberty @ 0 mins – 40g
Final Volume: 23 Litres
Original Gravity: 1.071 – Actually got 1066 according to the Refractometer
Final Gravity: 1.013
Alcohol Content: 7.6% ABV
Total Liquor: 36.4 Litres
Mash Liquor: 15.3 Litres
Mash Efficiency: 80 %
Bitterness: 41 EBU
Colour: 52 EBC
First Wort Hops:
Wort running to copper:
Light Home made candy sugar:
Flame-out liberty hops, 20min steep:
Its really 1066, a few points low, I was expecting it low as the Naked Golden Oats were not crushed just blitzed in a blender for a while:
Wort running to fermenter@ 18c:
Dregs of my starter WLP550, hopefully it will get going pretty soon:
*Bottled 19th Jan ’11 with 85g of White Sugar, hit its target FG
AG#32 – Kurgan’s Candy
Posted on: July 24, 2010
Kurgan’s Candy – This uses the Candy Sugar I made the other day to make a fairly strong Belgian Ale with some Duvel yeast cultured up from a bottle to a 1 Litre starter.
Fermentables:
Wheat Malt 2000g 42.5%
Lager Malt 2000g 42.5%
Sugar,Belgian Candy Light 250g 5.3%
Muscovardo Candy Light 250g 5.3%
Torrefied Wheat 200g 4.3%
Hops:
Bobek @ 60 mins 52g (Start of Boil)
Saaz @ 10 mins 36g
Final Volume: 15 Litres
Original Gravity: 1.067
Final Gravity: 1.010
Alcohol Content: 7.5% ABV
Total Liquor: 25.9 Litres
Mash Liquor: 10.5 Litres
Mash Efficiency: 75 %
Bitterness: 28 EBU
Colour: 50 EBC – Roughly speaking!
Mash will be 90mins, Boil will be 60mins, Mash Temp will be 68c.
Yeast is cultured from a bottle of Duvel and is a 1 Litre Starter.
Lager malt, Wheat Malt, Torrefied Flaked Wheat, 1 Tsp Gypsum with thermometer stuck in it ready for the morning:
My home made Belgian (Yorkshire) Candy Sugar, LH dehydrated pee colour, RH 50/50 White Sugar & Light Muscovardo, both taken to Hard Crack:
The rest will follow tomorrow
*Tomorrow comes, Mash was on at 7.55am
No Mash picture as its just a mash!
Big Bag of Bobek & Some Saaz Hops:
Just Waiting for the Mash, everything prepared. Old lager yeast to use as Yeast Nutrient in the boil, Half a Protafoc tablet, Scales, Thermometer, Refractometer, fully Tooled up!:
Refractometer conversion & Mash Efficiency:
End of Mash Temp, It started at 68c:
Light Straw coloured wort going into the copper:
Bobek going in at the start of boil:
I added the Lighter candy sugar after 15mins:
Then the Darker candy sugar after 30mins:
Recycling the IC coolng water to the HLT for later cleaning:
Saaz hops going in at 10mins left of boil:
OG 1061, supposed to be 1067 but I’m not bothered:
Light straw?:
Leftovers:
Some stuff going on – https://twitter.com/pdtnc
*This mornings Yeasty Head:
*Bottling update*
*Bottled 1st Aug ’10 with 60g of Light brown Sugar, tasting pretty good as a subtle Belgian.
*Tasted 5/9/10
Aroma: Subtle Pear drops & Banana
Taste: Spicy with more Pear Drops & some Sourness (possibly getting some of the Bobek & a bit of the Muscovardo in the finish)
Rather too easy drinking for a 7.5% 😉
Probably Due To Network Congestion 
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