[fredthecat]

Brewing a Belgian Trappist Single Style

85% Weyermann Floor Malted
10% Beet Sugar
5% Biscuit Malt
Hallertau Magnum @60...24.5 IBU
Hallertau Magnum @30...11 IBU
CZ Saaz @15...3.7 IBU
CZ Saaz @5...1.5 IBU
75 min mash...149*
90 min boil
OG 1.050 est.
FG 1.006 est.
Imperial Triple Double B48...pitch at 65 and let free rise to 75.

im always curious about the composition of a belgian single.

-do lots of aroma hops mesh with a flavourful yeast?
-ABV?
-adding sugar? why?


i used to like to, but now dont do "follow the historical style" with beer styles, but from the impressions of the good ones ive had. they are extremely light  in body beers that arent heavily hopped and rely on the yeast flavour, so something like 1.043 down to 1.006 using maybe 3-5% sugar to reach that, the rest pils or pale malt. but theres endless room to complicate it

[Drewch]

"Kitchen Sink" Wild Ale ... to use up a bunch of odds and ends of grains.

Batch Volume: 10 L
Boil Time: 120 min
Fermenter Top-Up: 4 L (iced purified water)
1.065 OG

Malts
1.246 kg (43.6%) — Pale
688 g (24.1%) — Vienna
328 g (11.5%) — Raw Wheat
282 g (9.9%) — Pilsner
162 g (5.7%) — Corn, Flaked
152 g (5.3%) — Rice Syrup Solids

Hops
26 g (10 IBU) — Styrian Goldings 2.9% — Boil — 20 min

Miscs
3.28 g — Calcium Chloride (CaCl2) — Mash
1.1 g — Epsom Salt (MgSO4) — Mash
2.32 g — Gypsum (CaSO4) — Mash
2 ml — Lactic Acid 88% — Mash
1/2 tsp — Yeast Nutrients — Boil — 20 min

Yeast
1/2 pkt Nottingham (cuz it was already open)
0.75 L starter of cultured bottle dregs from various local wild ales & Belgian gueuzes.

[HopDen]

Brewing a Belgian Trappist Single Style

85% Weyermann Floor Malted
10% Beet Sugar
5% Biscuit Malt
Hallertau Magnum @60...24.5 IBU
Hallertau Magnum @30...11 IBU
CZ Saaz @15...3.7 IBU
CZ Saaz @5...1.5 IBU
75 min mash...149*
90 min boil
OG 1.050 est.
FG 1.006 est.
Imperial Triple Double B48...pitch at 65 and let free rise to 75.

im always curious about the composition of a belgian single.

-do lots of aroma hops mesh with a flavourful yeast?
-ABV?
-adding sugar? why?


i used to like to, but now dont do "follow the historical style" with beer styles, but from the impressions of the good ones ive had. they are extremely light  in body beers that arent heavily hopped and rely on the yeast flavour, so something like 1.043 down to 1.006 using maybe 3-5% sugar to reach that, the rest pils or pale malt. but theres endless room to complicate it

Actually the first time I'm using B48 so I can't comment on that one. ABV should be 5.5 +/- As far as using sugar, it will lighten the body and dry it out. I believe monastic brews are meant to be simplistic by design. According to Stan Hieronymus one should use between 10 and 20% sugar.

[goose]

Brewed my Amarillo IPA on Sunday and am brewing Coffee Porter tomorrow. Both will sit in the fermenter until I return home from Homebrew Con a week from Sunday.

[chumley]

I wanted to brew this weekend, but was a total slacker on prepping, so I made yeast starters on Sunday and they were ready to go today. Wyeast Tim Taylor’s and Fuller’s. Today the starters were ready.

10 gallons, OG 1.062

6.5 lbs. Maris Otter (cleaned out a malt bin)
12.5 lbs. Fawcett Golden Promise (opened a malt bin)
1 lb. Hugh Baird carastan
9 oz. Briess caramel 60°L
8 oz. Briess caramel 90°L (this cleaned out those 3 crystal malts).

Mash-in at 150°F for 3 hours. Why three hours? Because after 60 minutes, when I went to heat sparge water, I found the diaphragm on my 33 year old regulator was toast. So I drove to the propane dealer and bought a new one. And since the evil WalMart was on the way home, I made a stop to buy a 12 pack of Pilsner Urquell as it is the only store in town that sells it. So there.

4 oz Fuggles 120 min
3 oz Willamette 45 min
2 oz EKGs 20 min
2 oz Styrian Goldings knockout
2 lbs Golden Syrup end of boil

Split into two fermenters with the aforementioned yeasts.

I am having total knee construction surgery on August 7, so I am trying to get my kezeer welll stcoked before hand. As of now, I am on schedule.

[Iliff Ave]

Wheatwine tomorrow. 1.089

[chumley]

Brewed 10 gallons of IPA yesterday.

OG 1.076

24 lbs. Malteurop 2-row
2 lbs. Weyermann Munich
1 lb. Castle CaraAmbra

Mash-in at 156°F for 90 min with 4 oz. of homegrown Cascades mash hops. 2tsp gypsum added to mash. Batch sparged.

Boil for 3 hours to reduce from 14 gallons to 11 gallons.. Added 2 lbs. sugar halfway through the boil.

3 oz. Cascade FWH
1 oz. Centennial FWH
3 oz. Centennial 60 min
2 oz. Mosaic 10 min
2 oz. Amarillo 1 min
2 oz. Centennial 1 min

Split between yeast cakes of WY 1469 West Yorkshire (with a packet of BRY-97 added in) and WY 1968 ESB. Fermenting like gangbusters this morning. Will dry hop with Amarillo, Cascade, and Centennial.

[Iliff Ave]

American Wheat

50% pilsner
35% american white wheat
15% flaked wheat

6g Chinook bittering
21g Citra 15 min
21g Citra 2 min

1.045
US-05
~21 IBU

[allenhuerta]

Think I'll be brewing a German Pils..

I don't have a recipe developed yet but I'll take tips haha going to figure it out this week.

Sent from my Pixel 6a using Tapatalk

[ynotbrusum]

One simple tip - don't be afraid to add a little specialty malt, whether Munich, Vienna, or something like Victory to the base pilsner malt.  Also consider acidifying with some acidulated malt.  I like what these small additions add to the mix...YMMV, of course.  Specific water adjustments might be in order, too, if you are shooting for a Northern German Pilsner sub-style, for example.  Cheers.

[denny]

I got set up on Sunday to make an IPA on Tues. Using up my Mecca Grade malt.

[Drewch]

Posting retroactively... No particular style ... just trying out new ingredients.

• 100% Briess Traditional Dark DME for a 1050 OG;
• Zamba hops to about 40 IBUs; and
• Half a pack of Lallemand Voss. 

First time using Traditional Dark and Voss — that yeast is no joke. Had to switch to a blow-off tube for about 12 hours yesterday and it's still bubbling vigorously this morning.

[goose]

Brewed 11 gallons of my Saison yesterday.

[ScallyWag]

I made a... well, let's call them (1) a hoppy Schwarzbier/quasi-Kolsch, and (2) a Cascadian Dark Ale.  Kitchen sinking a bunch of leftovers, but it's basically a minor tweaking of a recipe that's been good to me in the past, using it as a test for Kolsch yeast to see how it compares.

Split batch, same grainbill:

45% Barke Pilsner
25% Golden Promise
11% Wheat
13% Barke Munich
  3% CaraHell
  3% dehusked Carafa Spec II (at the very end of mash, right before sparge)

Step-mashed at 149 for 20 minutes, then 153 for 90 minutes.  OG: 1.064

Boiled 55 minutes, bittered with 30 IBUs of Denali (first-wort hop)
Another 25 IBUs of Idaho7, Mosaic, and Wai-Iti at 10 minutes.
Whirlpooled a bunch of Amarillo & Wai-Iti.  Guessing the total is 56-60 IBUs.  Wai-Iti is a very low alpha, but it has a lot of nice flavor, one of my favorites.

One fermenter is Danstar Koln yeast, the other is Verdant.  My first time using Koln, and it took off way faster than I expected (I had heard it was slow); nice fluffy krausen by the next morning (about 15 hours).  Verdant going fast too, as per usual.

[goose]

Brewed my Amarillo IPA yesterday since we are almost out.