Author Topic: Parting Glass Dubbel and St. Benedict DSA  (Read 1563 times)

RPIScotty

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Parting Glass Dubbel and St. Benedict DSA
« on: February 27, 2016, 02:13:02 PM »
Got the go ahead to brew this next weekend after a long hiatus.

I'll be brewing the 2 beers that got me into the AG hobby.

The process of reverse engineering these recipes when I started brewing helped me learn about nearly all the math associated with AG.

PARTING GLASS DUBBEL:

How to:
http://drinks.seriouseats.com/2013/01/homebrewing-how-to-brew-your-own-belgian-dubbel-malt-yeast-hop-advice-tips-recipe.html

The recipe:
http://www.seriouseats.com/recipes/2013/01/parting-glass-belgian-dubbel-recipe-how-to-brew-beer-at-home.html

ST. BENEDICT DARK STRONG ALE:

How to:
http://drinks.seriouseats.com/2012/09/homebrewing-advice-how-to-brew-belgian-strong-dark-ale-beer.html

The recipe:
http://www.seriouseats.com/recipes/2012/09/how-to-brew-belgian-strong-dark-ale-beer-homebrewing-recipe.html

I'm making a few changes. I'll post them.


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Offline brewinhard

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Re: Parting Glass Dubbel and St. Benedict DSA
« Reply #1 on: February 27, 2016, 09:12:37 PM »
I brewed something close to the parting glass a few years back and really enjoyed it!  Good recipe.  Keep us posted with your changes.

RPIScotty

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Parting Glass Dubbel and St. Benedict DSA
« Reply #2 on: February 27, 2016, 10:32:06 PM »
I'll most likely be using a combination of various sugars (likely muscovado and Turbinado) instead of syrup (my LHBS is out of stock on CSI syrups) and a bit of debittered black to come date for the lack of d90


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« Last Edit: February 27, 2016, 10:40:23 PM by RPIScotty »

Offline mchrispen

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Re: Parting Glass Dubbel and St. Benedict DSA
« Reply #3 on: February 28, 2016, 03:25:31 AM »
Do it. I can't quit my Belgian addiction..
Matt Chrispen
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Blogging from the garage @ accidentalis.com
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Offline HoosierBrew

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Re: Parting Glass Dubbel and St. Benedict DSA
« Reply #4 on: February 28, 2016, 03:35:58 AM »
Cannot wait for the D240. Got quad written all over it.
Jon H.

RPIScotty

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Re: Parting Glass Dubbel and St. Benedict DSA
« Reply #5 on: February 28, 2016, 11:46:36 AM »

Cannot wait for the D240. Got quad written all over it.

And likely means you'll be able to use less syrup.


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RPIScotty

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Parting Glass Dubbel and St. Benedict DSA
« Reply #6 on: February 28, 2016, 12:59:08 PM »
Looks like I'm keeping true to the Parting Glass with the following exceptions:

1 lb. D90 --> 0.4 lb. Turbinado and 0.7 lb. Muscovado

A small amount of Dingemans De-bittered black for color adjustment due to sugar swap.

Also, my LHBS has some fresh Czech Saaz lead hops so I'll likely use those. I'm doing a shortened boil so the amounts will likely be a bit more.

As far as the St. Benedict is concerned, unlike the Parting Glass which is malt focused, I don't think I can get away without syrup. I'll likely wait until the next weekend to brew that.

EDIT: Just called a favorite shop a bit farther from my home than I would usually travel and they have the entire CSI range in stock. So stay tuned! I'm leaning toward D45 for the Parting Glass.

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« Last Edit: February 28, 2016, 01:22:12 PM by RPIScotty »

RPIScotty

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Re: Parting Glass Dubbel and St. Benedict DSA
« Reply #7 on: February 29, 2016, 01:09:27 PM »
Recipes will be as follows:

Parting Glass:

Dingemans Pilsner 51.3%
Dingemans Munich 22%
Dingemans Torrified Wheat 3.7%
Dingemans Aromatic 3.7%
Dingemans CaraMunich 3.7%
Dingemans Special B 1.8%
Briess Chocolate 1.8%
Weyermann SauerMalz 1.5%
CSI D-45 6.2%
CSI D-90 4.4%

OG - 1.071
SRM - ~22.9 (Morey)
IBU - ~ 25 using Styrian Goldings (Tinseth)

Single infusion @ 149 °F

Targeting Westmalle water profile w/ estimated mash pH @ 5.43

Wyeast 3787 pitched at 64 °F.


St. Benedict Dark Strong Ale:

Dingemans Pilsner 45%
Dingemans Pale Ale 19.5%
Crisp Maris Otter 10.5%
Flaked oats 6%
Weyermann SauerMalz 2.4%

Turbinado sugar 4.5%
CSI D-90 6%
CSI D-180 6%

OG - 1.091
SRM - ~24.3 (Morey)
IBU - ~34 using Hallertau and Styrian Goldings (Tinseth)

Single infusion @ 149 °F

Targeting Westmalle water profile w/ estimated mash pH @ 5.53

Wyeast 3787 pitched at 64 °F.



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RPIScotty

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Re: Parting Glass Dubbel and St. Benedict DSA
« Reply #8 on: March 05, 2016, 06:41:44 PM »

Recipes will be as follows:

Parting Glass:

Dingemans Pilsner 51.3%
Dingemans Munich 22%
Dingemans Torrified Wheat 3.7%
Dingemans Aromatic 3.7%
Dingemans CaraMunich 3.7%
Dingemans Special B 1.8%
Briess Chocolate 1.8%
Weyermann SauerMalz 1.5%
CSI D-45 6.2%
CSI D-90 4.4%

OG - 1.071
SRM - ~22.9 (Morey)
IBU - ~ 25 using Styrian Goldings (Tinseth)

Single infusion @ 149 °F

Targeting Westmalle water profile w/ estimated mash pH @ 5.43

Wyeast 3787 pitched at 64 °F.


St. Benedict Dark Strong Ale:

Dingemans Pilsner 45%
Dingemans Pale Ale 19.5%
Crisp Maris Otter 10.5%
Flaked oats 6%
Weyermann SauerMalz 2.4%

Turbinado sugar 4.5%
CSI D-90 6%
CSI D-180 6%

OG - 1.091
SRM - ~24.3 (Morey)
IBU - ~34 using Hallertau and Styrian Goldings (Tinseth)

Single infusion @ 149 °F

Targeting Westmalle water profile w/ estimated mash pH @ 5.53

Wyeast 3787 pitched at 64 °F.



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Mashed in!


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Offline brewinhard

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Re: Parting Glass Dubbel and St. Benedict DSA
« Reply #9 on: March 05, 2016, 08:43:25 PM »
Nice!  Which mash is that for, parting glass or St. Benedicts?

RPIScotty

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Re: Parting Glass Dubbel and St. Benedict DSA
« Reply #10 on: March 05, 2016, 08:58:27 PM »
Modified parting glass. It's chilling now. A little low on preboil gravity and couldn't document volumes. 1.054 with a 1.058 target.


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Offline brewinhard

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Re: Parting Glass Dubbel and St. Benedict DSA
« Reply #11 on: March 05, 2016, 09:03:09 PM »
If you are concerned (I would not be) you could always boil up .5# of sugar of your choice in a 1 cup of water and add that back to the fermenter to make up the loss.

RPIScotty

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Re: Parting Glass Dubbel and St. Benedict DSA
« Reply #12 on: March 05, 2016, 09:05:21 PM »
I'm feeling pretty good. It's in an ice bath now. Going to pitch in a bit. I'll take a reading before I do


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RPIScotty

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Re: Parting Glass Dubbel and St. Benedict DSA
« Reply #13 on: March 05, 2016, 10:23:02 PM »
OG was 1.075. My volume was a bit low so I boiled off a bit much. This was my first batch with the 12 qt pot instead of 8 qt so I let it rip for a good while due to not having to worry about boil over. Wort was nice and dark chestnut. Styrian hops smelled great. Wort tasted good as well. Should have made a scotchy!


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RPIScotty

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Re: Parting Glass Dubbel and St. Benedict DSA
« Reply #14 on: March 06, 2016, 02:17:16 PM »
Lagging a bit as I pitched ( inadvertently ) on the cold side ( ~60 °F ). There are about 3-4 bubbles/minute as of this morning.


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