Author Topic: Schelde yeast  (Read 981 times)

Offline philjahnke

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Schelde yeast
« on: October 26, 2010, 05:51:23 PM »
So I found a package of this in my fridge when I moved this month.
I was thinking of something along the lines of a De Koninck.
All grain or extract, I dont really care.
Any ideas for a recipe? Anyone use this and have any tips?
Thanks.

Offline uthristy

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Re: Schelde yeast
« Reply #1 on: October 27, 2010, 03:19:26 AM »
I was thinking of something along the lines of a De Koninck.
-
Any ideas for a recipe?



http://forum.northernbrewer.com/viewtopic.php?f=4&t=19038&p=834736&hilit=dekonick#p836374

Antwerp >> via- SA Brewer


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Batch Size (Gal): 5.50
Anticipated OG: 1.050
Anticipated SRM: 8.0
Anticipated IBU: 25.4

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50.0% Pilsener
40.0% Munich Malt
5.0% Biscuit Malt
5.0% CaraVienne Malt

Hops
-----------------------------------
23g. Czech Saaz -90 min.
14g. Czech Saaz -30 min.
14g. Czech Saaz -2 min.

Yeast
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WLP515 <1L starter>

Mash Schedule
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Saccharification Rest Temp :149F Time: 90

< I took a HB bottle to Amsterdam to do a side by side with fresh De Koninck, color was almost spot on 8)




Offline chumley

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Re: Schelde yeast
« Reply #2 on: November 05, 2010, 09:54:51 AM »
My version (recipe at the end of the thread that thirsty posted the link to) is bubbling merrily away in the primary with this yeast at around 66°F. Its giving off a bit of sulfur, but that doesn't mean anything.  I'm looking forward to try it next month....should be a good holiday session beer.