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.


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

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


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.

Split batch with new hop variety and seasonal yeast

Along the lines with my pilsner cravings I’ve also turned to the Belgian response to the pilsner as the the thrill seeker I am. I’m talking about Golden Strong Ale, the famous belgian Duvel. From what I’ve heard the Duvel was a darker beer in the beginning but in an attempt to compete with the lager styles the brewers decided to make the Duvel into a light fizzy brew. This apparently worked pretty well since Duvel is often one of the few brews one find in less assorted bars and restaurants. It’s also one of the beers you’ll always find if you walk into a 7 eleven in Brussels.

Enough history, now for brew plans.

This post will be divided into two parts, the first part is about some new interesting ingredients. The second part is about the brew day. Click here to get directly to the second part.

Last weekend me and my dad placed second in the peoples choice awards in the low ABV-category during the national home brew competition (in Sweden). Except for the medal and a diploma we returned home with a box of goodies. It contained a lot of stuff but most interesting was a bag of hops I’ve never heard of neither had the Internet. Also there was a vial of WLP590, a seasonal saison yeast.

After some correspondence with the kind people at humlegården I got some info about the hop. This is what they said (It’s in Swedish, scroll down for English summary)

Hej hopp alla glada SM-vinnare (c;

Fusion är en helt ny humlesort från England.

Charles Faram, CF, har i ett flertal år bedrivit en utvecklingsverksamhet ihop med Wye College med målet att ta fram helt nya humlesorter i tidens anda, dvs med bredare smakpalett och mer frukt osv

Förutom att korsa olika sorter för att få fram nya spännande smaker så tittar man oxå över tidigare ratade humlesorter i och med att men genom åren fått fram ett antal sorter som man ratat pga av deras överdrivna inslag av citrus och tropisk frukt… (c; Det var ju inte direkt sådan humle man letade efter på 70-talet då fokus istället låg på att hitta sjukdomsresistenta sorter som fortfarande gav de för England typiska kryddiga smakerna.

Hursomhelst, Fusion är såldes en humle som kommit fram via CF´s experimentodlingsprogram och därför ännu bara odlats i ganska liten omfattning hos ett begränsat antal odlare. Jag har tyvärr inte haft chansen att testa den själv men vad jag hört så skall Fusion ge arom och smak av citrus med kryddiga inslag.

Tidigare i år fick vi in 2 andra sorter från CF´s experimentprogram: Archer och Jester.

Archer ger klassiskt brittisk kryddighet / blommig humlearom men med inslag av lime, aprikos och persika.
Jester är kraftfull och ger tydlig arom av grapefrukt och tropisk frukt med inslag av svartavinbär och lycheefrukt.
Fusion skall ligga mellan Archer och Jester.


Humletrollet Peter

The Fusion hop is a new English variety from Charles Faram experiment program. It’s described as citrusy and spicy. It’s the Sting of hops (Englishman in N.Y.). It’s not grown in big quantities so I don’t know if it’s possible to get anywhere at the moment.

I haven’t found too much information on the WLP590 except for what’s on white labs website. It may be their response to 3711 French Saison since they share the same name but I’m not entirely sure. The 3711 attenuate higher according to the numbers and that points to WLP590 to be a separate strain.

Here’s a link to the yeast profile on white labs page.

Second part of post begins here!

Tomorrow I’ll be brewing a split batch on the new 50 L system with my dad. We’re aiming at Duvel clone with some modifications to showcase the new hops.

The Duvel is a simple beer that is hard to clone, here’s why:

1. It’s a dry beer. It’s super dry, below 1.010 and without killer yeast control full attenuation is hard to get. Solution: sugars, and lots of it!

2. It’s hard to know where to start recipe wise, the internet is full of different takes. Some with fruit additions to get the pear notes characeristic for the beer. The resources I turned to was as always brewing classic styles and the brewing network. Simple recipe, crazy amounts of sugar but most important proven.

3. The high carbonation. Not a problem if you are kegging but it can be scary to bottle ferment a brew to 4 units. Use thick bottles.

The recipe im going with is 80% German pilsner malt (w) and 20% plain sugar (beet). For hops I use herkules or another German hop 30 minutes into the 90 minute boil aiming at 32 IBUs. My modification to the recipe is a hop addition of fusion hop to try it out and showcase some flavor/aroma-properties. Depending on the aroma from the hops i’ll add around 0.4 0.8 grams per liter at 5 minutes flameout. It’s not a lot but I want a subtle hop aroma.

Before pitch I’ll split the batch in two and use wlp590 i one and wyeast belgian strong ale in the other one. That will give me a hopped up Duvel clone and a super dry saison. I’ll start at 18°c as instructed and after 20% attenuation I’ll let it rise to room temperature.

More updates tomorrow! Mash in at 9.

Disclaimer: typing on smart phone, spelling will suffer.

Toasting them malts

I don’t experiment much, I feel that I need to learn how to brew first. But once in a while brewing by style and others well proven recipes becomes uninteresting even when the beer turns out great!

What I’m going to do in this post is to walk you through my experiment of toasting my own malt using regular pale malt. What I’m aiming for is some kind of Brown malt that will be turned into a kind of porter-ish thingy.

To get started I picked up my newly arrived copy of How to Brew by John Palmer (Yes I know, but I’ve read the web version before – then found out it was seriously outdated…) and turned to page 246. He gives us a quick how to toast our own malt. Basically he says: Roast in oven for different periods of time at different degrees wet or dry to achieve the following flavors (table of flavors) and then store for a minimum of 2 weeks before using.
I’m going with 177° c for 1 hour to get what he describes as: ”More roasted flavor, very similar to commercial brown malt.” and 177° c wet malt for 2 hours to get: ”Strong toast/roast flavor similar to brown malt, but slightly sweet.”

I did one kg of each, dry and wet.

I used two regular oven trays and put 500 grams of Weyermann pale malt on each of them without anything done to the tray. Same proportion for the dry and wet.


Don’t make the layer to thick, I believe that it is easier to get an even roast if using a thin layer. The wet grain will take up a bit more space since it swells a bit after being in the water for 1 hour.


Place in oven at desired temperature. I used 175°c.


I may have gone a bit overboard with the first batch (dry grain) and swirled the grain every ten minutes. I think it is enough with every 20 minutes or so which is what I did with the wet grain. I had to move it around with a spatula the second time i took it out due to some grains sticking to the plate.

Moving the grains around will give them a more even roast.


Time to see what we got!


Almost finished product ready for storage.


Placing grain in a bowl for wetting. Pick a big bowl or two smaller so you have enough space for water.


I filled the bowl to the edge and then let the grain soak for 1 hour. (I did this while the dry grain was roasting in the oven)



After an hour it’s time to drain the grain. I just let it run off and didn’t force any water out of it.


Dry grain 175°c for 1 hour to the left and wet grain 175°c for 2 hours to the right. There is a clear difference between the two. Taste and aroma-wise i prefer the wet roasted grain. It had a more elegant and tasty sweetness to it. The dry grain was more harsh and …yeah, drier.


Crushed grains.


Out of curiosity I did 400 grams of dry grains for 3 hours. It’s on the oven tray in this picture. As you can see the 2 hours roast wet grain has more color than the 3 hour dry. The inside of the three hour dry was pretty nuked though. I may not use it for an actual beer if it has the same burnt flavor after storage.


Before using the grain it has to be stored. Palmer says two weeks and I will follow that as a minimum. I may wait a bit longer if I don’t get the time and opportunity to brew.

I used paper bags for storing the grain. That will keep the grain dry if kept in a dry space. I put in a cupboard since it will be used within a months time. My other roasted/toasted/special grains I store in the freezer.


I believe everything went alright this time and can’t say much more about the result before brewing with the roasted grains. I’ll keep you updated!


Thanks for reading.