In my tradition, I changed up this beer. I split the batch added 5.2 lb of watermelon to half of the batch. I bottled that part 2 weeks ago. It came out great! Actually my wife thought it had a great watermelon smell and flavor. The other half I dry hoped with .65 oz of Amarillo, .90 oz of Norther Brewer, and 1.4 oz of Cascade. After a week the alcohol level in the dry hop batch was way off on the low end. Some how I had a lot of unfermentable sugars. Not good = too sweet! I decide to add 4 lbs of pureed mangoes. Yesterday did a gravity ready and nothing! I knew this would probably happen because I did not take that batch off the old yeast and into a secondary. So I did this, and add 3 lbs and 1 oz of blueberry puree, and a batch of belgian yeast that I collected off a belgian stout that I made while back (Cherry Belgian Stout ) It worked! It is going well in the fermenter now. FYI the yeast I used is before I added the wild yeast in the secondary.
Here is the recipe that I came up with for this beer I brewed today.
% LB OZ MALT OR FERMENTABLES
81% 13 0 Pilsner (2 Row) Bel
16% 2 10 Sugar, Table (Sucrose)
3% 0 8 Belgian Candy Sugar Light
Original Gravity
1.093
(1.083 to 1.097)
True O.G. result was 1.087
True O.G. result was 1.087
Final Gravity
1.023
(1.020 to 1.025)
Color
5° SRM / 10° EBC
(Yellow to Gold)
Mash Efficiency
70%
hops
USE TIME OZ VARIETY FORM AA
boil 60 mins 0.5 Amarillo leaf 9.0
boil 60 mins 1.0 Cascade leaf 7.0
boil 30 mins 1.0 Amarillo leaf 9.0
boil 15 mins 1.0 Centennial leaf 9.0
boil 5 mins 1.0 US Fuggle leaf 4.5
Boil: for 90 minutes
Bitterness
59.4 IBUs
Yeast
Wyeast Belgian Abby Ale II (1762) &
Wyeast Trappist High Gravity (3787)
Alcohol
9.3% ABV
Calories
306 per 12 oz.
Notes:
The grains were done in a single infusion mash at 153 F for one hour. The sugar and Belgian candi are added with 15 minutes left in the boil.
Notes:
The grains were done in a single infusion mash at 153 F for one hour. The sugar and Belgian candi are added with 15 minutes left in the boil.
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