Got the go ahead to brew this next weekend after a long hiatus.
I’ll be brewing the 2 beers that got me into the AG hobby.
The process of reverse engineering these recipes when I started brewing helped me learn about nearly all the math associated with AG.
PARTING GLASS DUBBEL:
How to:
The recipe:
ST. BENEDICT DARK STRONG ALE:
How to:
The recipe:
I’m making a few changes. I’ll post them.
I brewed something close to the parting glass a few years back and really enjoyed it! Good recipe. Keep us posted with your changes.
I’ll most likely be using a combination of various sugars (likely muscovado and Turbinado) instead of syrup (my LHBS is out of stock on CSI syrups) and a bit of debittered black to come date for the lack of d90
Do it. I can’t quit my Belgian addiction…
Cannot wait for the D240. Got quad written all over it.
And likely means you’ll be able to use less syrup.
Looks like I’m keeping true to the Parting Glass with the following exceptions:
1 lb. D90 → 0.4 lb. Turbinado and 0.7 lb. Muscovado
A small amount of Dingemans De-bittered black for color adjustment due to sugar swap.
Also, my LHBS has some fresh Czech Saaz lead hops so I’ll likely use those. I’m doing a shortened boil so the amounts will likely be a bit more.
As far as the St. Benedict is concerned, unlike the Parting Glass which is malt focused, I don’t think I can get away without syrup. I’ll likely wait until the next weekend to brew that.
EDIT: Just called a favorite shop a bit farther from my home than I would usually travel and they have the entire CSI range in stock. So stay tuned! I’m leaning toward D45 for the Parting Glass.
Recipes will be as follows:
Parting Glass:
Dingemans Pilsner 51.3%
Dingemans Munich 22%
Dingemans Torrified Wheat 3.7%
Dingemans Aromatic 3.7%
Dingemans CaraMunich 3.7%
Dingemans Special B 1.8%
Briess Chocolate 1.8%
Weyermann SauerMalz 1.5%
CSI D-45 6.2%
CSI D-90 4.4%
OG - 1.071
SRM - ~22.9 (Morey)
IBU - ~ 25 using Styrian Goldings (Tinseth)
Single infusion @ 149 °F
Targeting Westmalle water profile w/ estimated mash pH @ 5.43
Wyeast 3787 pitched at 64 °F.
St. Benedict Dark Strong Ale:
Dingemans Pilsner 45%
Dingemans Pale Ale 19.5%
Crisp Maris Otter 10.5%
Flaked oats 6%
Weyermann SauerMalz 2.4%
Turbinado sugar 4.5%
CSI D-90 6%
CSI D-180 6%
OG - 1.091
SRM - ~24.3 (Morey)
IBU - ~34 using Hallertau and Styrian Goldings (Tinseth)
Single infusion @ 149 °F
Targeting Westmalle water profile w/ estimated mash pH @ 5.53
Wyeast 3787 pitched at 64 °F.
Nice! Which mash is that for, parting glass or St. Benedicts?
Modified parting glass. It’s chilling now. A little low on preboil gravity and couldn’t document volumes. 1.054 with a 1.058 target.
If you are concerned (I would not be) you could always boil up .5# of sugar of your choice in a 1 cup of water and add that back to the fermenter to make up the loss.
I’m feeling pretty good. It’s in an ice bath now. Going to pitch in a bit. I’ll take a reading before I do
OG was 1.075. My volume was a bit low so I boiled off a bit much. This was my first batch with the 12 qt pot instead of 8 qt so I let it rip for a good while due to not having to worry about boil over. Wort was nice and dark chestnut. Styrian hops smelled great. Wort tasted good as well. Should have made a scotchy!
Lagging a bit as I pitched ( inadvertently ) on the cold side ( ~60 °F ). There are about 3-4 bubbles/minute as of this morning.
Best to pitch those cool anyway. It will be raging by night time.
It’s already burping 6-8 times/minute and still sitting at about 62 °F.
This thing should be off an running come morning.
Now I want to go buy another fermenter and get a Dubbel going, and boil up a DSA after that. My wife is going to kill me. My garage is starting to smell like a frat house carpet.
3787, 3522, or 1762
RPScotty, you making me want a beer in my hand that I can’t drink at 2:26pm…
Ha!
I used 3787. I’ve actually decided that unless it is a clone recipe I’m going to use 3787 for all my originals (Monk (Single), 2 Monks (Dubbel), 3 Monks (Tripel) and 4 Monks (DSA)).
I’m going to check it after I get home. I pitched a bit cool and it’s been slow to get back up to temp so it’s lagging quite a bit but there are 8-10 bubbles p/minute as of this morning so we’ll see.
I’m going to start with a fresh pitch and brew a run of my originals next all with yeast pitched from Monk on through to 4 monks.
