Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
22 g |
Nelson Sauvin22 g Nelson Sauvin Hops |
|
Pellet |
12.5 |
Boil
|
60 min |
30.78 |
33.8% |
|
1 g |
Irish Moss and Nutrient1 g Irish Moss and Nutrient Hops |
|
Leaf/Whole |
0 |
Boil
|
15 min |
|
1.5% |
|
42 g |
Nelson Sauvin42 g Nelson Sauvin Hops |
|
Pellet |
12.5 |
Boil
|
1 min |
2.53 |
64.6% |
|
65 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
64 g |
Nelson Sauvin (Pellet) 64 g Nelson Sauvin (Pellet) Hops |
|
33.31 |
98.4% |
|
1 g |
Irish Moss and Nutrient (Leaf/Whole) 1 g Irish Moss and Nutrient (Leaf/Whole) Hops |
|
|
1.5% |
|
65 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
Mash in |
Infusion |
-- |
68 °C |
2 min |
|
|
Turn off heat |
Infusion |
-- |
67 °C |
3 min |
|
|
Round trip - mash mode |
Infusion |
-- |
60 °C |
3 min |
|
|
Mash out |
Infusion |
-- |
77 °C |
10 min |
Starting Mash Thickness:
3 L/kg
|
Yeast
|
Wyeast - French Saison 3711
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
92%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
18 - 25 °C |
Starter:
|
No |
|
Fermentation Temp:
|
19 °C
|
Pitch Rate:
|
1.0 (M cells / ml / ° P)
326 B cells required
|
|
|
3724
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
-18 - -18 °C |
Starter:
|
No |
|
Fermentation Temp:
|
19 °C
|
Pitch Rate:
|
1.0 (M cells / ml / ° P)
326 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Balanced Profile
Notes
Brewed 30-6-18
Plan:
Round trip continuously variable mash - Start mash at 67°C, begin recirculating while allowing to cool naturally to 60°C. Once mash hits 60°C, begin slowly heating while recirculating. Stop at 77°C. Hold for 5 minutes and sparge.
Actual:
Started at 66°C and dropped to 64°C. Stirred mash then raised to 66°C and dropped to 60°C. Heated on mash mode back to 77°C. Process went for 1-1.5hrs
Pre-boil 1.040
Added 330g LDME and 150g Dextrose at 10 mins
OG 1.056
FG 1.006 (11-7-18)
6.6% ABV
2 x 3711 and 1 x 3724
Started fermentation at around 20°C. Started bubbling within 8hrs. Consistently raised temp up to 28°C over 4 days.
1.027 @ 3-7-18 Tasting great. Clean ferment and lovely aroma. Spicy flavour with a nice malt profile. Still very sweet but promising.
1.007 @ 7-7-18 Tasting very dry and a little tart, accentuating the bitterness.
Ph at 4.5
Cold crashed - 11-7-18
Bottled 28-7-18 tasting dry and very good, dryness exaggerating the bitterness and tartness a little.
Scored 38 BABBs Belgian mini comp. 23-8-18
25-8-18 Drinking very well. Just slightly too bitter. Could also benefit from a little more yeast character and malt character. Tartness faded after a few weeks.
1st Place in Belgian Ale category QABC September 2018 on 44 points
Award Winning Recipe
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-09-20 23:32 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
Discussion about this recipe:
Recipe Tools ▼
Brew!
