Split batch brewday

Short summary of the brew day.

Fusion hops smells like early gray, grassy, smokey and British.

Changed the recipe a bit, upped the hops to 40 gram (50l batch) and moved it to flameout. Added a some extra bete sugar to hit my target OG, and extended the boil since effiiciancy was crap. Landed at 1.067/1.068 due to big starters and non flocculant yeast.

All in all it was a fun brewday even though I didn’t hit everything spot on. And I believe the beer will turn out fine if fermentation goes as planned.

Pitch at 17.5°c and set the fridge to 18°c.

Full recipe at bottom of this post.

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Recipe: Duvel / Saison
Brewer: Sebastian Berg
Asst Brewer: 
Style: Belgian Golden Strong Ale
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 56.38 l
Post Boil Volume: 48.88 l
Batch Size (fermenter): 45.00 l 
Bottling Volume: 44.00 l
Estimated OG: 1.070 SG
Estimated Color: 6.3 EBC
Estimated IBU: 32.6 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 72.4 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU 
10.00 ml Lactic Acid (Mash 60.0 mins) Water Agent 1 - 
10.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 2 79.4 % 
2.60 kg Cane (Beet) Sugar (0.0 EBC) Sugar 3 20.6 % 
40.00 g Herkules [16.00 %] - Boil 60.0 min Hop 4 32.0 IBUs 
0.64 g Portafloc (Boil 20.0 mins) Other 5 - 
4.50 mg Nutrient Wyeast (Boil 15.0 mins) Other 6 - 
40.00 g Fusion [7.00 %] - Boil 1.0 min Hop 7 0.6 IBUs 
1.0 pkg Belgian Strong Ale (Wyeast Labs #1388) [ Yeast 8 - 
1.0 pkg French Saison Ale Yeast (White Labs #WLP Yeast 9 - 


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 12.60 kg
----------------------------
Name Description Step Temperat Step Time 
Saccharification Add 62.99 l of water at 72.8 C 66.7 C 75 min 
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

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Update: The duvel clone is at 1.011. A bit of farty notes but Im confident they will gas of during carbonationing. Spicy.

The saison batch was a bit quicker tp ferment and it’s more fruity than the duvel.

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