Our most recent beer was a Belgian Tripel for a homebrew competition. This will be a strong Belgian pale ale. We've brewed a Belgian Quadrupel a couple times with great results, so I am looking forward to this one. We're also bottling the wit we brewed last time.
The recipe we're following is from one of the many homebrewing books we have (meaning I don't remember what it's called). If I get a chance I'll post the name of it. We have tweaked ours a bit, mainly because our initial gravity has been low. We added more of the malt than it calls for. The ingredients are:
21 lbs Belgian Pilsner Malt
7 oz. Belgian Aromatic
2 oz. Crystal hops (60 min & 30 min)
1 oz. Tettnang hops (0 min)
2 lbs Light candy sugar
2 vials of Trappist Ale Yeast (WLP500) - this is one for tonight, and one after secondary fermenting since sometimes the yeast gets tired on these bigger beers.
The beer will ferment in primary for 2 weeks, then we'll secondary for another 2 weeks before bottling. We used the Fermcap to keep the blowoff under control, and also burton water salts to harden the water, feed the yeast, and increase the hop flavor.
Wednesday, February 6, 2013
Thursday, January 10, 2013
New Years Resolution
To update this blog more often! We are still brewing, just getting lazy writing about it :/. Some good news: we've discovered a way to curb the extreme beer blowoff. There is this super nifty liquid stuff called Fermcap which is used to keep the boil under control as well as over foaming during fermentation. It's amazing how well it works. And it doesn't seem to produce any off tastes or anything either.
For today, we are brewing a Belgian Wit recipe we got from a homebrew website called El Segundo Grado Witbier. It calls for orange marmalade and grapefruit rind among other things, which is new for us! Should be fun!
The brewing went off without a hitch. I did spill a little of the yeast at the end; good thing they reproduce! The beer was set to ferment in the shower in case of any blowoffs, even with the Fermcap. After a week and a couple days we secondary fermented. And in another week it should be ready to bottle! We'll see what the gravity is, but our original was a little lower than target for some reason. That has become a frequent occurrence the last few times we brewed. Hopefully a fix for that will be found soon!
Next we'll be brewing a Belgian Tripel for a home brewing competition. So we will need to find a way to make a recipe our own! Good thing we have a few Belgian brewing books lying around to use as reference. My next post will be about that brew (fingers crossed). Hopefully this week!
For today, we are brewing a Belgian Wit recipe we got from a homebrew website called El Segundo Grado Witbier. It calls for orange marmalade and grapefruit rind among other things, which is new for us! Should be fun!
The brewing went off without a hitch. I did spill a little of the yeast at the end; good thing they reproduce! The beer was set to ferment in the shower in case of any blowoffs, even with the Fermcap. After a week and a couple days we secondary fermented. And in another week it should be ready to bottle! We'll see what the gravity is, but our original was a little lower than target for some reason. That has become a frequent occurrence the last few times we brewed. Hopefully a fix for that will be found soon!
Next we'll be brewing a Belgian Tripel for a home brewing competition. So we will need to find a way to make a recipe our own! Good thing we have a few Belgian brewing books lying around to use as reference. My next post will be about that brew (fingers crossed). Hopefully this week!
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