Author Topic: Hop my Belgian American hybrid?  (Read 1544 times)

Offline Bret

  • Assistant Brewer
  • ***
  • Posts: 210
    • View Profile
Hop my Belgian American hybrid?
« on: December 03, 2011, 06:17:32 PM »
Mashing
5 lb Marris Otter
5 lb Domestic 2 row
1 lb caramel 40l.  

Using Wyeast 1214 Abby Ale
5 gal batch

Have Chinook, Nugget, Spaltz, and Saaz  on hand.  Beer is loosely inspired by an Iron Hill Beer called Digression which the brewer claims was a mistake: started the APA recipe and realized he needed a Belgian according to the schedule so he just used Belgian yeast..  I'm shooting for 40 or less IBU.s.  

Comments?
« Last Edit: December 03, 2011, 06:19:24 PM by Bret »
Member #: 900000767

Offline jamminbrew

  • Brewmaster
  • *****
  • Posts: 800
  • theAntipunk
    • View Profile
Re: Hop my Belgian American hybrid?
« Reply #1 on: December 03, 2011, 09:18:46 PM »
Spaltz and Saaz are used in a lot of Belgian styles, I use Saaz frequently for my tripels and golden strongs, for flavor and/or aroma.
Member, AHA
Member, Brew Brothers of Pikes Peak
BJCP judge# D1248
In caelo cerivisiae nil, hic igitur bibimus.

Offline theoman

  • Brewer
  • ****
  • Posts: 498
  • Outskirts of Brussels, Belgium
    • View Profile
Re: Hop my Belgian American hybrid?
« Reply #2 on: December 05, 2011, 08:17:33 AM »
Spaltz early and late with some chinook in the middle.

Offline snowtiger87

  • Brewer
  • ****
  • Posts: 400
    • View Profile
Re: Hop my Belgian American hybrid?
« Reply #3 on: December 06, 2011, 03:21:19 AM »
I vote for Spaltz as bittering and Saaz as FWH and late additions.
Brewing since 1989 - BJCP National Rank

Fermenting: McChouffe clone, Samiclaus clone
Conditioning: Belgian Tripel, Barrel Aged Baltic Porter - in sherry barrel, Belgain Easter Ale
On tap: CAP, Dortmunder Export, IIPA, Dubbel Chocolate Stout, Wee Heavy, Whiskey barrel aged Wee Heavy, Baltic Porter
Newly Bottled:

Offline Bret

  • Assistant Brewer
  • ***
  • Posts: 210
    • View Profile
Re: Hop my Belgian American hybrid?
« Reply #4 on: December 06, 2011, 04:37:19 PM »
Noble all the way, two to one.  One who says a combo..  Hmmmmm  Digression is American hopped.  Last chance my friends, this brew goes off on Wednesday morning.

Keep in mind "to style" was not a concern....  

Nobody else wants to play?
« Last Edit: December 06, 2011, 07:13:21 PM by Bret »
Member #: 900000767

Offline tomsawyer

  • Senior Brewmaster
  • ******
  • Posts: 1683
    • View Profile
Re: Hop my Belgian American hybrid?
« Reply #5 on: December 06, 2011, 05:43:18 PM »
I just brewed a Belgian pale ale with citra as a late hop.  I vote for all chinook
Lennie
Hannibal, MO

Offline Bret

  • Assistant Brewer
  • ***
  • Posts: 210
    • View Profile
Re: Hop my Belgian American hybrid?
« Reply #6 on: December 06, 2011, 06:02:47 PM »
This is what my brother said.  (he will help me drink this over the holidays) Forgot to mention that this is going to be  Drew style speed brew...maybe 12--15 days instead of 6.

"Chinnook would be good -- my two hearted ale clone called for centennial but they didn;t have any so I am subbing american summit"

Hmmmmmmm.
Member #: 900000767

Offline Bret

  • Assistant Brewer
  • ***
  • Posts: 210
    • View Profile
Re: Hop my Belgian American hybrid?
« Reply #7 on: December 07, 2011, 10:51:08 AM »
My calculations say 36 IBU.  I think I took a little of everyone's advice here.  Thanks to all who replied.  Not brewing until this afternoon, so any last minute comments?

FWH--Saaz
90 min bittering--Spalt
45 min bittering--Chinook
30 min flavor--Spalt
2   min aroma--Saaz

« Last Edit: December 07, 2011, 10:52:54 AM by Bret »
Member #: 900000767

Offline Bret

  • Assistant Brewer
  • ***
  • Posts: 210
    • View Profile
Re: Hop my Belgian American hybrid?
« Reply #8 on: December 07, 2011, 09:14:10 PM »
OK I nailed it.  8) .1066 original gravity should give me 6.3 % ABV. Maybe higher if the yeast is energetic.  This is 81 % efficiency on my system, a new personal best!  I calculate around 35 IBU.  YUM!  ;D
Member #: 900000767

Offline Bret

  • Assistant Brewer
  • ***
  • Posts: 210
    • View Profile
Re: Hop my Belgian American hybrid?
« Reply #9 on: December 19, 2011, 10:22:33 PM »
Hey guys, after krausen fell, this beer stayed at .1020 for a week.  I seriously overshot mash temp at 160, and then reduced. Ferm temp never got above 166. You think it's done?
Member #: 900000767

Offline jamminbrew

  • Brewmaster
  • *****
  • Posts: 800
  • theAntipunk
    • View Profile
Re: Hop my Belgian American hybrid?
« Reply #10 on: December 19, 2011, 10:31:09 PM »
Seems a bit high, at 1.020. I don't see the harm in letting it sit for a while longer.  If you're really concerned about it, try rousing the yeast, or raising the ferm temp a bit.  Most Belgians are fermented in the 70's... My tripels and GS are fermented at 74-76, and abbeys at 72.  I'm not sure, but maybe the 1214 didn't perform as well at lower temps?  And having that high a mash temp could leave some residual unfermentables in there...
Member, AHA
Member, Brew Brothers of Pikes Peak
BJCP judge# D1248
In caelo cerivisiae nil, hic igitur bibimus.

Offline tygo

  • I spend way too much time on the AHA forum
  • ********
  • Posts: 2622
  • Sterling, VA
    • View Profile
Re: Hop my Belgian American hybrid?
« Reply #11 on: December 20, 2011, 04:33:34 AM »
Hey guys, after krausen fell, this beer stayed at .1020 for a week.  I seriously overshot mash temp at 160, and then reduced. Ferm temp never got above 166. You think it's done?

Yeah, I think it's probably done due to the mash temp.
Clint
Wort Hogs

Fermenting: Wit
On Tap: Lucifer's Hammer Golden Strong Ale, Dopplebock, Old Fuzzynut's Ale

Online morticaixavier

  • Official Poobah of No Life.
  • *
  • Posts: 5690
  • Davis, CA
    • View Profile
    • The Best Artist in the WORLD!!!!!
Re: Hop my Belgian American hybrid?
« Reply #12 on: December 20, 2011, 09:11:33 AM »
Hey guys, after krausen fell, this beer stayed at .1020 for a week.  I seriously overshot mash temp at 160, and then reduced. Ferm temp never got above 166. You think it's done?

Yeah, I think it's probably done due to the mash temp.

not to mention fermenting at 166 ! talk about esters! wouldn't that kill the yeast? Just messing. How long was it at 160 in the mash. and what did you bring it down to? I would also say to give it a bit more time and raise the temp up to ~70
"Creativity is the residue of wasted time" - A. Einstein

Jonathan I Fuller