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Messages - egghead

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Beer Recipes / Re: Westmalle Dubbel recipe wanted
« on: August 05, 2010, 08:51:02 PM »
And of course, you'll want to use Westmalle's yeast strain, Wyeast 3787 Trappist High Gravity yeast.

Probably on the lower end of ferm temp range, right? 65-68F-ish?
You're correct.  Westmalle does not allow their fermentation to go above 68F.  Although they do bottle condition a bit warmer - up to 74F.

Westvleteren also uses this yeast, but they allow the fermentation temperature go much higher.

Beer Recipes / Re: Westmalle Dubbel recipe wanted
« on: July 20, 2010, 08:46:54 PM »
According to BLAM, Westmalle uses 3 malts in their dubbel.  The base malt is a Belgian Pilsen malt.  They also use a "local" malt known for its aromatic properties - I'm guessing that this is Belgian Aromatic.  They also use a darker, sweeter malt.  I'm not sure what this is - I'm going to experiment with Belgian Cara 45L, Belgian Caramunich, and Special B.  Hopefully, it's something like that.

Westmalle also mixes up their hop schedule from year to year.  I'm thinking a schedule consisting of Styrian Goldings, Tettnang, and Saaz will get you in the ballpark.

The dark color, and dark fruit aroma and flavor comes from a dark candi syrup that they use.  I'm going to try D2 when I attempt my clone.

And of course, you'll want to use Westmalle's yeast strain, Wyeast 3787 Trappist High Gravity yeast.

Other Fermentables / Re: Polish mead
« on: July 12, 2010, 09:12:08 PM »
Czwórniak — A Polish mead, made using three units of water for each unit of honey.  3lb/gal

Trójniak — A Polish mead, made using two units of water for each unit of honey.  4lb/gal

Dwójniak — A Polish mead, made using equal amounts of water and honey.  6lb/gal

Półtorak — A Polish great mead, made using two units of honey for each unit of water.  8lb/gal

... how the... this doesn't seem physically possible.  Poltorak would start around 1.264 gravity and end around 1.118 if it hit 20% ABV.

To make a Półtorak, you start out with a must that's 2 parts water for each part honey.  Then you step feed the yeast, adding the honey in the latter stages of fermentation or during aging.

Yeast and Fermentation / Re: Honey for Priming
« on: February 01, 2010, 06:51:14 PM »
One online calculator says that honey is 84% as fermentable as cane sugar (with corn sugar being 95% as fermentable as cane and DME 55% as fermentable) - but I'm sure that's an average and that it would vary by honey variety.  Still, it's probably a good ballpark figure that you could use for bottle conditioning.

Yeast and Fermentation / Re: Yeast for Dunkelweizen?
« on: January 27, 2010, 10:24:02 PM »
According to the Wyeast web site, 3056 is a blend of a ale and wheat strains, whereas 3068 is a single strain.  I expect that 3056 will produce fewer esters and phenols than 3068, so you'll get less in the way of bananas and cloves.  I'd probably prefer 3068 for a hefe, but for a dunkel, you'll probably get really good results from 3056.

General Homebrew Discussion / Re: What's your Favorite Style of Beer?
« on: January 15, 2010, 09:57:21 PM »
Dubbel without a doubt.  Followed by Porters and Scottish Ales.

General Homebrew Discussion / Re: what are your goals for 2 ought 10
« on: January 05, 2010, 08:04:15 PM »
Start AG brewing

Other Fermentables / How do I stop fermentation?
« on: January 05, 2010, 02:32:40 PM »
I've been making a 1-gallon experimental batch of a lemon/orange melomel with Lalvin 71B, and it has reached the desired sweetness.  How do I stop it from fermenting any further?  I crushed up 4 campden tablets and added it to the must a couple of days ago, but the airlock is still bubbling away.  Any suggestions?

I'll be attempting a scottish 60 for the first time on Sunday.   ;D

Yeast and Fermentation / Re: Do I need a starter?
« on: December 21, 2009, 02:54:11 PM »
Thanks Denny.  That helps a lot!

Yeast and Fermentation / Re: Do I need a starter?
« on: December 19, 2009, 05:38:46 AM »
OK, mr malty says I need 1 liter (1.06 quarts) of starter for my 5 gallon 1.033 batch.  What gravity should my starter wort be, and how much DME do I need to get that gravity?  Based on a formula from another forum, I figure that if I'm after a gravity of 1.030, then I'd need 1/6 lb of DME per quart.  Is this about right?

Yeast and Fermentation / Do I need a starter?
« on: December 18, 2009, 05:54:40 PM »
For my next brew, I'm planning on a 5 gallon batch of Scottish 60.  I've never made a starter before.  In fact, this will be the first time I've ever used liquid yeast.  The beer's intended OG range is 1.030-1.035.  Everything I've read about starters say that the starter wort's OG should be in the 1.030-1.040 range.  I didn't calculate exactly how many cells I'd need, but in estimating, I put it in the ballpark of 112 billion cells.  An Activator pack has 100 billion cells.  So my question to you experts: should I make a starter for this batch or not?  If so, how big and what OG should I shoot for?


Kegging and Bottling / Re: Small Bottles
« on: December 16, 2009, 05:26:01 PM »
I've seen both Budweiser and Busch packaged in six-packs of 7 ounce bottles.

Kegging and Bottling / Note to self
« on: December 11, 2009, 04:18:56 PM »
Note to self: when transferring beer from the fermenter to the bottling bucket, make sure there is no One Step powder sticking to the sides of the bottling bucket....   :-[

I have a Belgian Barleywine just into the fermenter, and I hope to add an ESB this weekend.
Belgian Barleywine?  Mind posting the recipe?

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