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#21 Poptop

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Posted 30 January 2018 - 09:50 AM

Yea, I've looked at that recipe a dozen times in BLAM. Perhaps it's time to get it going. Love that book btw. I pick it up regularly for a number of reasons and always reread about all the breweries, Monasteries and general history.

#22 Deerslyr

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Posted 30 January 2018 - 01:37 PM

I don't have anything going on tonight, so I think I'm going to make the Belgian Candy... will at least have it on hand and ready to go.



#23 Deerslyr

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Posted 30 January 2018 - 09:45 PM

Well that was fun!

I channelled my inner Jesse Pinkman and made 3 pounds of Belgian Candi. A nice light amber color. I probably should have let it cool overnight, but I couldn't resist.

#24 jayb151

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Posted 31 January 2018 - 06:59 AM

I am jealous enough that you are right down the road from Penrose. And now this...

 

:lol:

 

Haha! The best part is that I walked to the bar that served me the Prairie bomb.

 

Man, I'm in such a great area. Best. First. House. Eva!!!



#25 Deerslyr

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Posted 01 February 2018 - 02:34 PM

Brew Like a Monk, Vinnie Cilurzo's Strong Golden Ale (Damnation inspired beer)

 

O.G. 1.066-1.072
F.G. 1.006-1.012
ABV 7-8%
IBU: 23-33

Grist Bill:
Pilsener Malt 80-100%
Wheat malt 2.5%-5% (optional)
Munich malt 2.5%-5% (optional)
Sugar (candi rocks, turbinado, or dextrose) 5-20%

Hops:
Styrian Goldings, 90 minutes, 30% hop bill (13-15 IBU)
Styrian Goldings, 30 minutes, 35% hop bill (7-10 IBU)
Saaz, at knockout, 35% of hop bill (3-5 IBU)

Mash:
151

Yeast:
WLP500 or Wyeast 1214

Fermentation:
Dependent on yeast choice 66°-76°F

Sent a PM.



#26 Deerslyr

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Posted 05 February 2018 - 08:36 PM

Brewed on Sunday morning.  The OG was 1.078.  I did oxygenate it for about 30 seconds or so before pitching yeast.  Yeast has now taken off, despite the fact that I did not make a starter.  But I'll never make that mistake again.



#27 Area Man

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Posted 17 February 2018 - 06:20 PM

One of my mainstay beers is a little Belgian single. I use the dry Abbye yeast (whatever they're calling it now--supposedly the Chimay strain), and ferment it on the cool side. You still get some of the esters but it's quite clean and dry. I never filter it, and it remains somewhat hazy. Got extremely good feedback on it at Bluebonnet last year, but the samples I sent in were undercarbed. : /



#28 Deerslyr

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Posted 18 February 2018 - 10:00 PM

I had a stall in the ferment last week at around 1.042. Set the heating pad next to it to bring up the temp to 74. That was Friday night. This afternoon was down to 1.030.

#29 Poptop

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Posted 20 February 2018 - 07:39 AM

One of my mainstay beers is a little Belgian single. I use the dry Abbye yeast (whatever they're calling it now--supposedly the Chimay strain), and ferment it on the cool side. You still get some of the esters but it's quite clean and dry. I never filter it, and it remains somewhat hazy. Got extremely good feedback on it at Bluebonnet last year, but the samples I sent in were undercarbed. : /


I've been meaning to try that Abbaye yeast.
 
 

I had a stall in the ferment last week at around 1.042. Set the heating pad next to it to bring up the temp to 74. That was Friday night. This afternoon was down to 1.030.


Which yeast again? 30 seems high for about any strain I can think of...

#30 Deerslyr

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Posted 21 February 2018 - 10:47 AM

Which yeast again? 30 seems high for about any strain I can think of...

1388

 

It's still working at it.  Slowly... but getting there.  Need to check it again.  I figure 12 or 15 more points?



#31 Poptop

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Posted 21 February 2018 - 11:48 AM

1388
 
It's still working at it.  Slowly... but getting there.  Need to check it again.  I figure 12 or 15 more points?


I'd think that's a fair estimation. Others might disagree?
Wyeast says it can do the heavy lifting into a 12% beer. Even if it dropped to 1.010 you'd have a 9% beer. Which would be awesome :)

#32 Deerslyr

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Posted 27 February 2018 - 11:17 AM

Question:  Looks like it has stopped at 1.020 (was there a couple of days ago).  Starting OG was around 1.078 (maybe a touch higher?).  

 

Attenuation for the yeast is 74-78%.  If my math is correct, I'm right at the 74% mark.  Correct? 

 

Any issues with racking at this point?  



#33 HVB

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Posted 27 February 2018 - 11:21 AM

What temp is it at now?



#34 Deerslyr

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Posted 27 February 2018 - 11:40 AM

Low 70's.



#35 Poptop

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Posted 27 February 2018 - 12:08 PM

Considering the forgiving nature of most Belgian yeasts, I'd might raise the temp from where you are now to see if anymore fermentation. Rouse it etc.

#36 Deerslyr

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Posted 27 February 2018 - 12:11 PM

Considering the forgiving nature of most Belgian yeasts, I'd might raise the temp from where you are now to see if anymore fermentation. Rouse it etc.

That'll be tricky.  Not sure where I can put it to raise it any more than it is.  Hmmm... will have to think on that one a bit.  I'd obviously prefer to get it down just a few more points.  



#37 Poptop

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Posted 27 February 2018 - 01:02 PM

I guess I didn't think about the logistics. Where I sit right now it's mid 80's outside. Not poking fun. Our cool/cold weather is over........

#38 denny

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Posted 28 February 2018 - 11:16 AM

The attenuation is of less concern than the FG.  That's way too high for a Belgian beer.



#39 Deerslyr

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Posted 05 March 2018 - 09:47 AM

It had crawled down to 1.015 yesterday.  Will check again.



#40 SchwanzBrewer

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Posted 06 March 2018 - 02:31 AM

My father in law will be 60 this year. I asked him what beer he wanted for his birthday and without hesitation, "golden strong!". Gotta get some more sugar cane syrup.


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