I'm going to brew two completely different Belgian style beers with basically the same grain hops and yeast. The first beer, which I'm going to brew today (3/19) will actually become the starter for my second beer that I will brew in about two weeks.
The simple recipe Pauper:
9 lbs Belgian pilsner malt, that's it.
1 oz tradition hops @ 60 minutes
1/2 oz saaz hops at 10 minutes
Mash in 3.25 gallons 161 degree water 4:20pm grain temp/ cooler temp 64 degrees
Target temp = 150 actual at 4:30pm 150.8, 150.4, 149.9 three areas.
add 1.25 gallons 180 degree water at 60 minutes actual time 5:25pm
Stir for 10 minutes
Vorlauf until clear
Empty into kettle
Add 3.50 gallons 170 degree water
Stir for 10 minutes
Vorlauf until clear
Empty into kettle
Bring to boil 6:15pm
Add 1oz tradition Hops
Add 1/2 oz saaz/ add chiller/ add yeast nutrient w 10 min left in boil
Begin chill 7:20pm
Cool to 74 degrees - 7:33pm
Whirlpool/settle 1/2 hour
Drain kettle 8:00pm
Aerate 1 minute
Pitch yeast starter of wyeast Trappist high gravity #3787.
Target OG 1.049@. 75% efficiency
Actual OG 1.047
A bit more about the Prince which will be a higher gravity Belgian Dubbel. The recipe is as follows:
12 lbs Belgian pilsner malt
1 lb Belgian dark candy sugar
1 lb D2 Liquid Belgian candy sugar
1 oz tradition hops 60 minutes
. 5 oz saaz 10 minutes
Pitch onto the yeast cake from the Prince. Same basic recipe with some added sugars that will yield a completely different beer. More on the prince later, it'll be aged for next Christmas.
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