Even though I’ve still got one batch left to brew of the current ones (both the Northern Brown and Cream Ale still chugging away happily, and the Tafelbier is starting to come alive. A bit longer lag than I would have liked, however I’m used to Belgian strains taking a little longer, and this was also intentionally a little underpitched), I’m starting to look ahead.
Next month I’ll go ahead and do two rebrews, my Tripel (although this time without the Brett) and my Saison.
Had to adapt both recipes to the new set-up. Tripel is now all-grain, and had to adjust the hopping and gravity on both.
- 11 lbs Pilsner malt (was some extract in there last time)
- 8 oz Aromatic Malt
- 1 lb Corn Sugar
- 1 lb Simplicity Clear Belgian Candi Syrup (adds a citrusy-honey like flavor I love)
Mashed single infusion, 90 minutes at 149F. 90 min boil
- 1.5 oz Tettenang @ 60
- .5 oz Saaz @ 20
- .5 oz Tettenang @ 5
- .5 oz Saaz @ 5
Fermented with Wyeast 3787 Trappist High Gravity (Westmalle), pitch around 65F, ramp to 75F. The sugars will get added after active fermentation.
OG 1.084 (last time measured 1.085), FG 1.013 (where it finished last time before I added Brett, may go a little lower this time), 9.5% ABV, 28.5 IBUs, 5.4 SRM.
- 7 lbs Pilsner
- 1 lb Munich
- 8 oz Aromatic
- 4 oz Carapils
- 1 lb Simplicity Candi Syrup (post fermentation)
Single infusion mash 90 minutes at 147F. 90 min boil.
- .75 oz Styrian Goldings @ 60
- .5 oz Strisselspalt @ 20
- .5 oz Strisselspalt @ 15
- .5 oz Strisselspalt @ 10
- .25 oz Styrian Goldings @ 5
- .5 oz Strisselspalt @ flameout
I’m going to try something new here. I’m going to pitch a moderate starter of Wyeast 3724 Belgian Saison (the finnicky annoying one I believe is the Dupont strain), pitch it in the mid 70s, and try and keep that thing in the mid 80’s for a week. Then I’ll make just enough of a starter of Wyeast 3711 French Saison (the super-attenuating workhorse that isn’t so picky but has less character) to get it active, and add that to finish drying the motherfucker out. Should get me the character I want from the first strain before “Va te faire foutre! Je démissionne!”, and then allow the reliable super-beast to bring it down to bone dry.
OG 1.059 (1.058 last time), FG 1.003 (where it was last time), 7.3% ABV, 28.6 IBUs, and 5 SRM.
I’ll time such that I can get them both in bottles either right before or right after the conference in June.
After that, after the NHC is over (very end of June), I’m going to give my MLT a proper workout, and do two behemoth brews, English Barleywine and Belgian Quad, both targeting ~12% ABV. I’ll do what I didn’t do with the Imperial Red, and bottle them both with Champagne yeast to make sure the bastards carbonate a little more promptly. I’ll also give them each a few months in a secondary before bottling with said Champagne yeast. If I have the funds to get a corker, these are getting bottled in 750s, corked and caged, and then joining the rest of my Brett Tripel in the “I ain’t touching these for a few years” stash.
- 10 lbs Pilsner
- 2 lbs Munich
- 1 lb Aromatic
- 1 lb Special B
- 1 lb Flaked Barley
- 1 lbs D-180 Dark Candi Syrup (post fermentation)
- 2 lb Corn Sugar (post fermentation)
90 minute 150F mash. 90 min boil.
- 1.5 oz Styrian Goldings @ 60
- 1 oz Hallertau @ 20
- .5 oz Styrian Goldings @ 10
Again going to use the 3787 Trappist High Gravity strain, with the same schedule as the Tripel.
OG 1.108, FG 1.010-1.020 range, 12-13% ABV range, 33.8 IBUs and 29.1 SRM
- 16 lbs Maris Otter
- 2 lbs Crystal 80L
- 1 lb Biscuit
- 1 lb Corn Sugar (post fermentation, Belgian style)
60 minute mash at 156. 60 min boil.
- 2 oz Target @ 60
- .5 oz Fuggles @ 20
- .5 oz Fuggles @ 5
- 1 oz Fuggles (dry hop)
Yeast for this is going to be a challenge, but looking at high 60s for 5 weeks, then a few months in secondary (at the end of which it’ll get the dry hopping).
I’m inclined to go with 1028 London Ale, 1968 London ESB, or my favorite 1469 West Yorkshire Ale, however, none of them have the tolerance I’m looking for (they all cap around 9-10% ABV). I’m tempted to do something similar to the Saison, and pitch one of these (I’d probably go with the 1469) and then polish it up with a higher strain if it’s not attenuating fully (probably 1728 Scottish Ale).
Looking at an OG of 1.115, FG somewhere in the 1.020-1.030 range for 11.5-12.5% ABV. 64 IBUs, 21.6 SRM.
Any suggestions for yeast for a strong English Barleywine?