Wednesday, October 17, 2018

#176/177/188/189 La Fin du Monde

 La Fin du Monde

 La Fin du Monde ( French for "The End of the World") is a Belgian-style tripel introduced in July 1994 by Unibroue.  

The name is claimed to derive from the European explorers' belief that they had reached the end of the world when they arrived in the Americas.

Water
Amt Name  
19 gal Fairfax County Water  
0.25 Camdenn Tablet Mash & Sparge
1.00 g Salt Mash
4.10 g Epsom Salt (MgSO4) Mash
6.00 g Calcium Chloride Mash
7.30 g Gypsum (Calcium Sulfate) Mash
Fermentables
20.0 lbs Belgian Pilsen Malt   
3.0 lbs German Wheat Malt  
2.0 lbs Honey Malt  
1.0 lbs Belgian Aromatic Malt  
3.0 lbs Candi Sugar  
Mash/Sparge
60 min 150F Saccharification  
10 min 168F Mash Out  
45 min 170F Sparge  
Hop Schedule
2.00 oz Styrian Golding - Boil 60 min 15.1
1.50 oz Styrian Golding - Boil 25 min 7.9
Extras
2.0 tsp Coriander Seed Spice at 10 min  
1.0 tsp Orange Zest Spice at 0 min  
Yeast
Batch 1    
Batch 2    
Fermentation
10 days Primary Fermentation: 10 days at 75F  
21 days Secondary Fermentation: 21 days at 70F  


Yeast discussion

The Wyeast 3864 is said to be the actual yeast used to make the original but there is some discussion on whether it's the only yeast.  The flavor profile on unibroue website suggests that it has a yeasty taste so they may use a low floculating yeast for the bottle carbonation.  


This is my new simplified method to getting the New Glarus Brewing Wisconsin Belgian Red.  Using this recipe, use 2.5 gallons and a bag of Kirkland Tart Montmorency Dried Cherries in the keg.  Great beer with less effort.

Thursday, September 27, 2018

#173/174 Kama Citra


#173/174 Kama Citra

Somewhere between a Pale Ale and West Coast IPA this is a nice Citra/Cascasde hopped beer.

Citra brings flavoring and aroma providing mango, guava, and lychee fruit.

MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 152° F for 60 minutes
Mashout: 170° F for 10 minutes

Water

AmtName
18 galFairfax County Water
0.50Camdenn Tablet
9.00gCalcium Chloride
6.00gCalcium Chloride
3.00gGypsum (Calcium Sulfate)
2.00gGypsum (Calcium Sulfate)
Fermentables

18.0 lbsRahr 2-Row
1.0 lbsCaramel 40
Hop Schedule

2.00 ozCluster - Boil 60 min24.5
1.00 ozCitra - Boil 60 min21.0
1.00 ozCascade  - Boil 20 min11.6
1.00 ozCascade - Boil 10 min7.0
2.00 ozCitra - Flame out –10 minute hop stand0.0
1.00 ozCitra - Dry0.0
1.00 ozCascade - Dry0.0
Yeast
1.0 pkgWhite Labs WLP051 California V


Sunday, May 20, 2018

#168/169 Rye Saison

#168/169 Rye Saison


Batch Size : 6.00 gal     
OG: 1.052 SG     FG: 1.010 SG
Mash: Single Infusion, Light Body
Boil: 75 minutes

AmtName
60 min
10 lbs

Belgian Pilsner (2.6 SRM)
1 lb 12.0 ozRye Malt (4.7 SRM)
8.0 ozGerman Munich (9.0 SRM)
75 min Boil
0.37 ozTaurus
30 min Boil
0.50 ozEast Kent Goldings
5 min Boil
0.75 ozSaaz
0.50 ozEast Kent Goldings
0 min - Flameout
0.75 ozSaaz
0.50 ozEast Kent Goldings
Yeast
1.0 pkgRustic - Imperial Organic #B56



Thursday, May 17, 2018

#167 Saison

Saison is a pale ale that is highly carbonated, fruity, spicy. The farmhouse ale is a style of beer originating in the French-speaking Wallonia region of Belgium.  The Saison was historically brewed with low alcohol levels, but modern productions of the style have moderate to high levels of alcohol.  Saisons are brewed hoppy and fairly strong in order to keep through the summer. 

#167 Saison
Batch Size : 6.00 gal     28 IBUs Estimated.
OG: 1.055 SG     FG: 1.012 SG
Mash: Single Infusion, Medium Body
Boil: 60 minutes

AmtName
60 min
10 lbsPale Ale (Dingemans) (3.3 SRM)
12.0 ozCaramel Maltarastan 20L (Breiss) (20.0 SRM)
60 min Boil
2.50 ozHersbrucker
10 min Boil
0.50 ozHersbrucker
Yeast
1.0 pkgSafBrew Specialty Ale T-58

Sunday, April 8, 2018

#164 Off The Topper (Heady Topper IIPA) (164/179/180)


#164 Off The Topper (Heady Topper IIPA)
  Imperial IPA
Batch Size : 6.00 gal     102.1 IBUs Estimated.
OG: 1.074 SG     FG: 1.011 SG
Mash: Single Infusion, Medium Body
Boil: 60 minutes

AmtName
60 min
13 lbs 8.0 ozPale Malt, Pearl (Thomas Fawcett) (2.6 SRM)
12.0 ozCarastan Light (Bairds) (15.0 SRM)
12.0 ozWhite Wheat Malt (3.0 SRM)
1 lbsCandi Sugar, Brun Leger Soft Candy Sugar (6.5 SRM)
60 min Boil
10.00 ozHop Shot 
15 min Boil
1.00 ItemsImmersion Chiller/Pump 
0.50 tspYeast Nutrient
0 min - Flamout
1.00 ozAmarillo 
1.00 ozColumbus (Tomahawk) 
1.00 ozSimply Select Hop Blend
0.50 ozApollo 
0.50 ozCentennial 
15 min Whirlpool
2.00 ozSimply Select Hop Blend 
0.50 ozApollo
1.00 ozColumbus (Tomahawk) 
5 Day Dry Hop
1.00 ozSimply Select Hop Blend
0.50 ozAmarillo
0.50 ozCentennial
0.50 ozColumbus (Tomahawk)
0.25 ozApollo 
4 Day Dry Hop
1.00 ozSimply Select Hop Blend 
0.50 ozAmarillo 
0.50 ozCentennial 
0.50 ozColumbus (Tomahawk) 
0.25 ozApollo 
Yeast
1.0 pkgThe Yeast Bay, Vermont Ale Yeast (White Labs, The Yeast Bay #) 

Saturday, April 7, 2018

163 Gaarden Hoe (163/182/183)


Hoegaarden a town known for its white beers.  First brewed in 1445, Hoegaarden is a wheat beer spiced with coriander and orange peel. An unfiltered and cloudy appearance.  


Water
Amt Name
7.4 gal Fairfax County Water
0.25 Camdenn Tablet
Fermentables
5.0 lbs 8.0 oz Pilsen 
4.0 lbs 12.0 oz Flaked Wheat
Bitter Orange Peel - Boil 10 min
Coriander Seed - Boil 10 min
Hop Schedule
1.00 oz Saaz - Boil 60 min 10.8
1.00 oz Saaz - Boil 10 min 5.4
Yeast
1.0 pkg Belgian Wit Ale (White Labs #WLP400)


Tuesday, March 27, 2018

#165 Julius IPA Clone (165/166/170/171/172/178/184/185/186)

This has become my most popular brew.  The notes provided by Trinity Brewers are awesome.  The last time that I checked their site it was not available, so I have tried to capture as much of the details for the brew as possible.  

Batch Size: 11.00 gal
Boil Time: 60 min
Est Efficiency: 64.00 %
Est Mash Efficiency: 70.1 %
Water Prep
AmtName
20.00 galWashington, DC

Mash Ingredients
AmtName
11 lbsPale Malt (2 Row) US (2.0 SRM)
9 lbsGolden Promise (Simpsons) (2.0 SRM)
2 lbs 8.0 ozCarafoam (2.0 SRM)
1 lbs 8.0 ozAromatic Malt (26.0 SRM)
1 lbs 8.0 ozBrewers Malt 2-Row (Briess) (1.8 SRM)

Mash Steps
NameDescriptionStep TemperatureStep Time
Mash InAdd 39.62 qt of water at 169.4 F
- 1/2 tablet Campden
- 1.5 g Gypsum (CaSO4)
- 4.5 g Calcium Chloride (CaCl2)
- 3.9 ml Lactic 88.00 %
156.0 F60 min
Mash OutAdd 0.00 qt of water and heat to 168.0 F over 2 min168.0 F35 min
Fly Sparge7.41 gal water at 168.0 F
- 1/2 tablet Campden
- 1.0 g Gypsum (CaSO4)
- 3.0 g Calcium Chloride (CaCl2)
- 2.4 ml Lactic 88.00 %



Boil Ingredients
AmtName%/IBU
1.00 ozWarrior [15.00 %] - Boil 60.0 min24.2 IBUs
1.00 ozApollo [17.00 %] - Boil 20.0 min16.6 IBUs
1.50 ozCitra [12.00 %] - Boil 15.0 min14.4 IBUs
1.00 ozApollo [17.00 %] - Boil 10.0 min10.0 IBUs
6.00 ozCitra [12.00 %] - Boil 1.0 min5.0 IBUs
3.00 ozApollo [17.00 %] - Boil 1.0 min3.6 IBUs

Fermentation Ingredients
AmtName
2.0 pkgBarbarian (Imperial #)
  • Primary Fermentation (7.00 days at 66.0 F ending at 66.0 F)
  • Day 1 – S04/T58/WB06:92%/5%/3% – pitch all day 1 at regular pitching temp 72º
  • Day 2 – reduce temperature to 64º
  • Day 8 – raise temp to 70* and dry hop
Dry Hop/Bottling Ingredients
AmtName
9.00 ozCitra [12.00 %] - Dry Hop 4.0 Days
3.00 ozApollo [17.00 %] - Dry Hop 4.0 Days





linkwithin_site_id 2127225

Related Posts Plugin...