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Christchurch Case Swap
Forum to discuss case swaps for the Christchurch Crew. Feedback on beers tasted, recipes and any questions and answers.
CS1 - Douglas's Belgian Amber, 5.7%
This is my second attempt at a sessionable, malt-forward Belgian, this time with a different yeast strain. People tell me that beers with WLP500 are better after 2-3 months. I think this is alright now after two weeks in the bottle, but you can exercise discretion on when to drink it. ;-)
Maastricht or Bust
16B-Belgian And French Ale-Belgian Pale Ale
| Recipe Overview |
| Target Wort Volume Before Boil: | 29.00 l | Actual Wort Volume Before Boil: | 29.00 l |
| Target Wort Volume After Boil: | 24.00 l | Actual Wort Volume After Boil: | 24.00 l |
| Target Volume Transferred: | 21.00 l | Actual Volume Transferred: | 21.00 l |
| Target Volume At Pitching: | 21.00 l | Actual Volume At Pitching: | 21.00 l |
| Target Volume Of Finished Beer: | 20.00 l | Actual Volume Of Finished Beer: | 20.00 l |
| Target Pre-Boil Gravity: | 1.046 SG | Actual Pre-Boil Gravity: | 1.046 SG |
| Target OG: | 1.056 SG | Actual OG: | 1.052 SG |
| Target FG: | 1.012 SG | Actual FG: | 1.009 SG |
| Target Apparent Attenuation: | 77.5 % | Actual Apparent Attenuation: | 81.2 % |
| Target ABV: | 5.8 % | Actual ABV: | 5.7 % |
| Target ABW: | 4.6 % | Actual ABW: | 4.5 % |
| Target IBU: (using Rager): | 24.3 IBU | Actual IBU: | 24.3 IBU |
| Target Color: (using Morey): | 19.5 EBC | Actual Color: | 19.5 EBC |
| Target Mash Efficiency: | 80.0 % | Actual Mash Efficiency: | 79.1 % |
| Target Fermentation Temp: | 18 ˚C | Actual Fermentation Temp: | 18 ˚C |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| German Pilsner Malt | 4.296 kg | 79.0 % | 2.0 | In Mash/Steeped |
| Belgian Aromatic Malt | 298 g | 5.5 % | 2.0 | In Mash/Steeped |
| CaraMunich II | 275 g | 5.1 % | 4.3 | In Mash/Steeped |
| Belgian Biscuit Malt | 275 g | 5.1 % | 2.1 | In Mash/Steeped |
| German Caramel Pils | 193 g | 3.5 % | 0.1 | In Mash/Steeped |
| Belgian Special B | 103 g | 1.9 % | 5.3 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| NZ B Saaz (Motueka) | 7.0 % | 25 g | 22.5 | Pellet Hops | 60 Min From End |
| NZ B Saaz (Motueka) | 7.0 % | 7.65 g | 1.8 | Pellet Hops | 15 Min From End |
| Yeast Nutrient | 2.20 g | In Boil |
| Koppafloc | 0.60 g | In Boil |
| Yeast Strain | Amount | Used |
| White Labs WLP500-Trappist Ale | 250 ml |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Lactic Acid |
| Total Calcium (ppm): | 55 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride (ppm): | 95 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Step Type | Temperature | Duration |
| Rest at | 55 ˚C | 15 |
| Rest at | 64 ˚C | 40 |
| Rest at | 68 ˚C | 20 |
| Rest at | 72 ˚C | 10 |
| Mash Notes |
| Textbook step mash. Recirculation made a relatively cloudy wort quite clear. |
| Fermentation Notes |
| 2 1/2 month-old pitch of yeast from Tom Innes. 1.030 after 5 days. 1.014 after 2 1/2 weeks. Think this was definitely under pitched. Tastes okay though. 1.009 after 4 weeks. Yeast still in suspension. Would definitely have benefitted from racking to a secondary fermentation. |
| Packaging Notes |
| Cold crashed to 10C for 4 days. Bottle conditioned at 2.7 volumes CO2. Cleared nicely in the bottle, but decent chill haze. |
oliver
Colour: Copper/amber
Aroma: Spicy, orange, phenolic, bready
Flavour: biscuity malt base, tangy oranges
Getting a fair bit of malt sweetness through the middle that lingers a little bit before dropping off. I get a little chocolate in the finish with tangy sweet/orange that's quite desert-like. Very sessionable though (not cloying), I could have a pint with a nice desert.
Belgian yeast cuts through nicely and gives the beer that extra depth. Medium body, carries the beer nicely.
Head: big fluffy, dropped fairly quickly but stuck around for ages after that
Quite clear.
Amazing beer overall, love the label too.
Did you do any salt additions for this? And what was your starting water? I'm trying to get a feel for chloride/sulphate ratios, your recipe looks like it'll emphasize the malts (if my understanding is correct).
Apr 15, 2013
Paul Finney
Just drinking this now...
Poured a nice Amber colour, although slightly hazy.
First aroma is Belgian yeastiness with spicy overtones, and a slight clementine oranginess.
To be honest, I thought the hop was an EKG style rather than Motueka, but I think that was down to the spiciness of the yeast coming through.
Taste, was so good. Smooth, malty, long lingering bitterness. I too got a bit of the raisin taste, and a slight honeylike aftertaste.
Overall a really good beer. I would certainly love to drink more of it!
Well done Douglas, and here is to more swaps!!
Apr 23, 2013
Ralph
Nice belgian spicy aroma.
Appearance good. Nice and clear with a good head. Copper coloured.
Nice malt at the front with more malt and some dried fruit notes in the middle through to belgian yeast notes, some spiciness and a well balanced bitterness at the end.
Body seems about right.
Overall a lovely drinking beer. Nice to sit down to on a cold wintery evening like tonight!
May 10, 2013