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Antwerp Afternoon

PostPosted: 24 Feb 2008, 23:53
by keat
Planning this next Sat. Based on Jamil Z and John Palmer's Brewing Classic Style recipe. Changed pils to pale malt.

Code: Select all
Antwerp Afternoon
A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------
16-B  Belgian & French Ale, Belgian Pale Ale

Recipe Specifics
----------------
Batch Size (L):          27.00    Wort Size (L):     27.00
Total Grain (kg):         5.54
Anticipated OG:          1.052    Plato:             12.76
Anticipated SRM:           8.3
Anticipated IBU:          27.0
Brewhouse Efficiency:       80 %
Wort Boil Time:             60    Minutes

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
90.3     5.00 kg.  Pale Malt(2-row)              Great Britain  82.23      3
  7.2     0.40 kg.  Weyermann Caramunich I        Germany        77.91     51
  2.5     0.14 kg.  Biscuit (HomeRoast)           Baird Pale Mal 64.92     30

Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
62.00 g.     Goldings - E.K. 06                Plug     5.06  27.0  60 min.
11.00 g.     Goldings - E.K. 06                Plug     5.06   0.0  0 min.


Yeast
-----
WYeast 3655 Belgian Schelde Ale

Mash Schedule
-------------
                     Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
---------------------------------------------------------------------------------
Dough in               5     20     44      44   Infuse    47       12.25   2.21
Sacc Rest              5     60     67      67   Direct   ---     -------   ----
Mash Out               5     10     77      77   Direct   ---     -------   ----

Re: Antwerp Afternoon

PostPosted: 25 Feb 2008, 10:30
by Hunty
wow, look sgreat

the batch size at 27 litres, i am presuming thats pre-boil ?
whats the target aFG and alcohol ?


Hunty

Re: Antwerp Afternoon

PostPosted: 25 Feb 2008, 11:55
by keat
Hunty wrote:wow, look sgreat

the batch size at 27 litres, i am presuming thats pre-boil ?
whats the target aFG and alcohol ?

Hunty


it's 27L post boil. Expecting loss of 6L. I know, not very efficient.

FG should be 1.012, 5.2% ABV.
Interested to see how the yeast perform, this is a seasonal one.

BTW, Jamil has a rather amusing story about this brew, you should pick up the book and have a read ;)

Re: Antwerp Afternoon

PostPosted: 25 Feb 2008, 13:06
by Hunty
Expecting loss of 6L


that is a bit, but better than having crud in your fermenter I guess...

Hunty

Re: Antwerp Afternoon

PostPosted: 25 Feb 2008, 13:36
by htkm
Hunty wrote:
Expecting loss of 6L


that is a bit, but better than having crud in your fermenter I guess...

Hunty


6L sounds about right.

Keat,
Can you spare some of the yeast?

Re: Antwerp Afternoon

PostPosted: 25 Feb 2008, 14:26
by keat
htkm wrote:Keat,
Can you spare some of the yeast?


sure thing. Doing a big starter for this yeast, just realised it expired Dec 2006 :P
The smack pack did swell somewhat, so thats a good sign.

Re: Antwerp Afternoon

PostPosted: 26 Feb 2008, 13:45
by keat
hmmm yeast not looking good, not much activity so far. Will monitor for a couple more days... :(

Re: Antwerp Afternoon

PostPosted: 26 Feb 2008, 13:46
by htkm
keat wrote:
htkm wrote:Keat,
Can you spare some of the yeast?


sure thing. Doing a big starter for this yeast, just realised it expired Dec 2006 :P
The smack pack did swell somewhat, so thats a good sign.


Dec 2006! :shock: You sure it's not 2007? How's the starter? Tried to do a starter with an Sep or Oct 2007, it did not start at all or was it too fast that I missed it and thought it did not start.

Re: Antwerp Afternoon

PostPosted: 26 Feb 2008, 13:47
by solidghost
Read from somewhere (yes, homebrewtalk) that liquid yeast often takes very long to get started. probably why they encourage the brewer to do a starter a few days before.

Re: Antwerp Afternoon

PostPosted: 26 Feb 2008, 13:49
by keat
htkm wrote:Dec 2006! :shock: You sure it's not 2007? How's the starter? Tried to do a starter with an Sep or Oct 2007, it did not start at all or was it too fast that I missed it and thought it did not start.


Yup very sure. It's a VSS strain for Sept-Dec 06 as well, got it together with the Rogue Pacman: http://wyeastlab.com/vss-4q06.cfm

Re: Antwerp Afternoon

PostPosted: 28 Feb 2008, 16:02
by keat
Update: Yeast has started off, wort has been cloudy for a couple of days, sure sign of fermentation :D

Re: Antwerp Afternoon

PostPosted: 29 Feb 2008, 09:03
by htkm
keat wrote:Update: Yeast has started off, wort has been cloudy for a couple of days, sure sign of fermentation :D


Wow! A 2-year old yeast has awaken. :D Got foam on top?

Re: Antwerp Afternoon

PostPosted: 29 Feb 2008, 12:01
by keat
htkm wrote:
keat wrote:Update: Yeast has started off, wort has been cloudy for a couple of days, sure sign of fermentation :D


Wow! A 2-year old yeast has awaken. :D Got foam on top?


nope, but that's because I'm using antifoam.

Re: Antwerp Afternoon

PostPosted: 04 Mar 2008, 12:47
by keat
After more than 48hours of no airlock activity, I investigated further and found out that there was indeed yeast activity. There was a 5cm krausen, the yeasts were happily munching away. Looks like I have a air leak in my fermenter, maybe it's time to change the rubber o-rings.

Re: Antwerp Afternoon

PostPosted: 04 Mar 2008, 16:52
by Hunty
There was a 5cm krausen, the yeasts were happily munching away. Looks like I have a air leak in my fermenter, maybe it's time to change the rubber o-rings.


Join the club mate. I just changed mine... still a leak. You can fix it with keg lube (Hayman prefers KY.. :D ) but it makes a terrible mess, collects dirt and seriously hard to clean later... if I were you I wouldnt worry, so long as there is a positive pressure and the gases leak out and not in, no big deal.

Just means more Sg sampling (and taste sampling too... ;) ).

Btw did u notice a strong fermentation smell when u opened your fermentation fridge... its another sure way to tell things are happening.