Belgian Strong Ale II

Don't need a question to start a thread here. The weather is hot, it would be nice to know when the next brew is coming.

Belgian Strong Ale II

Postby htkm » 11 Nov 2008, 11:35

Planning to brew this coming weekend. Finally with a lager mash tun I can brew high gravity beer. :twisted: Brewed the first one but had to go for lower gravity due to small mash tun. Turned out quite good with friends commenting and wanting for more. Not much change in recipe but increase in grain bill for higher gravity.

Belgian Strong Ale II (5 Gallon Batch, All Grain):
Grain Bill:
6.5kg German Pilsner
0.22kg Wheat malt
1.3kg German Munich
0.43kg Belgian aromatic
0.22kg Dextrine malt (Cara-Pils)
0.43kg Belgian CaraVienne
Total: 9.1kg

Sugar:
0.9kg Belgian candi sugar

Alcohol %: 10.5% I’m aiming high cause the Belgian candi sugar fell short last time round. Might want to bottle condition them also.

Hops:
30g Perle 60mins boil.
30g Styrian Goldings 30mins boil.
30g Styrian Goldings 15mins boil.
IBU: 28

Mash: Mulit Rest @ 44C (30mins), 66C (45mins) and 74C (30mins).
Mash Water: 2.5lt per/kg. Total: 23lt.
Mash Efficiency: 75~80%
Boil Volume Total: 32~34lt.

Water Treatment: ½ TBL pH5.2 salt.
Noticed I always end up with high OG and takes longer then usual to ferment to target FG. It's either the wort does not have trub or too much of pH 5.2 salt. So gonna try putting less salt and see how it goes.

Yeast: Wyeast 1388 Belgian Strong Ale (Pitch 4lt starter)

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Re: Belgian Strong Ale II

Postby Hunty » 11 Nov 2008, 13:53

hey htkm, do you really see the need for pH 5.2 stabilizer ?

also alcohol 10.5%... holy cow this is really a barley wine right ?
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Re: Belgian Strong Ale II

Postby htkm » 11 Nov 2008, 14:11

Hunty wrote:hey htkm, do you really see the need for pH 5.2 stabilizer ?

Hi Hunty,
My main intent was to increase efficiency and some minerals for yeast? But seems don't need it now cuase I got my own 3-roller mill and I can adjust the crash.

also alcohol 10.5%... holy cow this is really a barley wine right ?

Hahaha... You told me the first time you tired my belgain strong ale. Don't let Spud here you say that though. Hehehe
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Re: Belgian Strong Ale II

Postby Hunty » 11 Nov 2008, 14:35

Don't let Spud here you say that though. Hehehe


ha, he is never resident lately, so he'll probably hear nothing anyway LOL
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Re: Belgian Strong Ale II

Postby Hunty » 11 Nov 2008, 14:42

Hi Hunty,
My main intent was to increase efficiency and some minerals for yeast? But seems don't need it now cuase I got my own 3-roller mill and I can adjust the crush.


HI HT, personally, I don't like this stuff as I find that with the softness of singapore water, the buffering power of the mash takes care of pH.. as you know I can get 82-84% with no pH adjustment so I doubt it woud improve your efficiency.

I add 1/2 tsp of Wyeast nutrient to my brews, when I can remember to do it but the best yeast nutrient by far is a bit of turbidity from the mash ;)

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Re: Belgian Strong Ale II

Postby htkm » 11 Nov 2008, 15:03

Hunty wrote:
Don't let Spud here you say that though. Hehehe


ha, he is never resident lately, so he'll probably hear nothing anyway LOL


Cause he's been busy brewing weekly mate. He just brewed a Stout yeasterday. hehehe
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Re: Belgian Strong Ale II

Postby keat » 11 Nov 2008, 19:35

Hunty wrote:hey htkm, do you really see the need for pH 5.2 stabilizer ?

also alcohol 10.5%... holy cow this is really a barley wine right ?



Agree with Hunty, you don't really need the 5.2 for most light to amber beers using sg water. Only use some gypsum for hoppy beers or calcium carbonate for dark beers.
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Re: Belgian Strong Ale II

Postby Hunty » 12 Nov 2008, 10:31

Wyeast 1388 Belgian Strong Ale


Keat, is this the same stain you have tried on your Belgian's ? If I recall you had some difficulty with this one ?


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Re: Belgian Strong Ale II

Postby keat » 12 Nov 2008, 21:49

Hunty wrote:
Keat, is this the same stain you have tried on your Belgian's ? If I recall you had some difficulty with this one ?

Hunty


Yes I think it is, can't remeber, Wyeast has quite a few belgian yeast. After tasting HT's beer during IBC, he is having much more luck than me.
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Re: Belgian Strong Ale II

Postby Hunty » 13 Nov 2008, 09:04

keat wrote:
Hunty wrote:
Keat, is this the same stain you have tried on your Belgian's ? If I recall you had some difficulty with this one ?

Hunty


Yes I think it is, can't remeber, Wyeast has quite a few belgian yeast. After tasting HT's beer during IBC, he is having much more luck than me.



time to try again then, how can the alemaster let a Belgian beat him ? :lol:
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Re: Belgian Strong Ale II

Postby keat » 13 Nov 2008, 22:51

Hunty wrote:time to try again then, how can the alemaster let a Belgian beat him ? :lol:

I'll only go into experimental mode when I've a good supply of beer. Right now, I got 2 more kegs to fill.
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Re: Belgian Strong Ale II

Postby Hunty » 14 Nov 2008, 06:57

I got 2 more kegs to fill.


fortunately I am 4 full, 1 conditioning and 1 in the fermenter...but unfortunately the 4 full and ready are boring, all pretty much indentical :(

wondering where I can get "cara red" malt.... want to try a red ale.
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Re: Belgian Strong Ale II

Postby Hairy » 14 Nov 2008, 14:24

booooooooooooring? I am sure the thirsty bros here won't mind finishing them up for you. I shall be the first to offer my services.
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Re: Belgian Strong Ale II

Postby spud » 28 Nov 2008, 22:16

Heard that as well :D

Cara-red from Ross, on order for same reason as U Hunty.

Agree with U Keat, the master Brewer says his beers boring,, half his luck I say ..

Whats this HT - Water Treatment: ½ TBL pH5.2 salt. Gezz man its teaspoons and 1/2 a tspn at that ..

Forgive me but didnt I read that eff is dependant on grain crush and sparge timing.. the other things are of minor concern, important but the first two are the ones that have the biggest effects for the smallest change..

Me mine is crap so next Brew she will be done at same roller setting but run her through twice..
02 cents late again sorry.
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Re: Belgian Strong Ale II

Postby keat » 29 Nov 2008, 00:45

Hunty wrote:
wondering where I can get "cara red" malt.... want to try a red ale.


hmm actually I have apound or 2 of carared lying around...been wanting to brew an irish red, but never got to it. Let me know if you need some...
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