Mashing
5 lb Marris Otter
5 lb Domestic 2 row
1 lb caramel 40l.
Using Wyeast 1214 Abby Ale
5 gal batch
Have Chinook, Nugget, Spaltz, and Saaz on hand. Beer is loosely inspired by an Iron Hill Beer called Digression which the brewer claims was a mistake: started the APA recipe and realized he needed a Belgian according to the schedule so he just used Belgian yeast… I’m shooting for 40 or less IBU.s.
Comments?
Spaltz and Saaz are used in a lot of Belgian styles, I use Saaz frequently for my tripels and golden strongs, for flavor and/or aroma.
Spaltz early and late with some chinook in the middle.
I vote for Spaltz as bittering and Saaz as FWH and late additions.
Noble all the way, two to one. One who says a combo… Hmmmmm Digression is American hopped. Last chance my friends, this brew goes off on Wednesday morning.
Keep in mind “to style” was not a concern…
Nobody else wants to play?
I just brewed a Belgian pale ale with citra as a late hop. I vote for all chinook
This is what my brother said. (he will help me drink this over the holidays) Forgot to mention that this is going to be Drew style speed brew…maybe 12–15 days instead of 6.
“Chinnook would be good – my two hearted ale clone called for centennial but they didn;t have any so I am subbing american summit”
Hmmmmmmm.
My calculations say 36 IBU. I think I took a little of everyone’s advice here. Thanks to all who replied. Not brewing until this afternoon, so any last minute comments?
FWH–Saaz
90 min bittering–Spalt
45 min bittering–Chinook
30 min flavor–Spalt
2 min aroma–Saaz
OK I nailed it. 8) .1066 original gravity should give me 6.3 % ABV. Maybe higher if the yeast is energetic. This is 81 % efficiency on my system, a new personal best! I calculate around 35 IBU. YUM! ;D
Hey guys, after krausen fell, this beer stayed at .1020 for a week. I seriously overshot mash temp at 160, and then reduced. Ferm temp never got above 166. You think it’s done?
Seems a bit high, at 1.020. I don’t see the harm in letting it sit for a while longer. If you’re really concerned about it, try rousing the yeast, or raising the ferm temp a bit. Most Belgians are fermented in the 70’s… My tripels and GS are fermented at 74-76, and abbeys at 72. I’m not sure, but maybe the 1214 didn’t perform as well at lower temps? And having that high a mash temp could leave some residual unfermentables in there…
Yeah, I think it’s probably done due to the mash temp.
not to mention fermenting at 166 ! talk about esters! wouldn’t that kill the yeast? Just messing. How long was it at 160 in the mash. and what did you bring it down to? I would also say to give it a bit more time and raise the temp up to ~70