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Posts Tagged ‘wlp575

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:
AG#128 - Belgian Hop Burst, malts with just a Tsp of CaCl.
A massive 2g of First Wort Hops!
AG#128 - Belgian Hop Burst, a massive 2g of willamette to bitter!
Liquored back to 1048:
AG#128 - Belgian Hop Burst, 1051.5 going for 1048.

I’m still waiting for lease paperwork from the landlord before I start ordering my brewkit for @wishbonebrewery

*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.

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:
AG#127 - Belgian Extra Blonde, malts.
The 9g of bittering hops!
AG#127 - Belgian Extra Blonde, light hopping today.
The Coriander:
AG#127 - Belgian Extra Blonde, just a subtle amount if Coriander.
Second sparge running to copper:
AG#127 - Belgian Extra Blonde, pretty nice light coloured wort.
Hit 3 points over my target so liquored back to 1047:
AG#127 - Belgian Extra Blonde, nicely over the 1047 target so will do a small liquorback.

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.
I’m still getting closer to signing a lease on premises and ordering brewkit and fermenters for Wishbone Brewery! (Sorry the website isn’t finished yet) but follow me on @WishboneBrewery for updates 🙂

*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.


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