First awesome beer

Replies to This Discussion

Permalink Reply by JR on February 10, 2011 at 6:43pm

Good work!  I remember making the first beer that I really thought was as good as my favourite beers to buy.  Awesome feeling.

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Permalink Reply by sockmerchant on February 10, 2011 at 6:44pm

Damn right! :)

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Permalink Reply by denimglen on February 10, 2011 at 7:23pm

Good on ya mate.

 

Enjoy it while it lasts before you start getting too critical on yourself ;-)

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Permalink Reply by Reviled on February 11, 2011 at 10:53am

"Enjoy it while it lasts before you start getting too critical on yourself ;-)"

 

lol, this is actually really good advice!!

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Permalink Reply by sockmerchant on February 11, 2011 at 11:05am

Noted :)

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Permalink Reply by jt on February 11, 2011 at 10:04pm

Enjoy it while it lasts before you start getting too critical on yourself ;-)

 

Hey with only 10 litres you'll have to do a re-brew real soon !

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Permalink Reply by sockmerchant on February 11, 2011 at 11:51pm

True! Except i'll tinker... and it'll be something else. You know how these things go :)

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Permalink Reply by Andrew Dixon on February 11, 2011 at 10:07am

Looks delicious.  Can you share the recipe?  I would be keen to try making a tripel sometime.

 

Andy

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Permalink Reply by sockmerchant on February 11, 2011 at 10:39am

No probs here you go. Keep in mind this is a half batch (10L)

 

87%	3.300		Pilsner (2 Row) Ger	309	2
8%	0.300		Sugar, Table (Sucrose)	384	1
3%	0.100		Malto-Dextrin	359	6
2%	0.060		Aromatic Malt	300	26
1%	0.030		Belgian Biscuit Malt	292	24

boil	90 mins	15	Styrian Goldings	pellet	7.0
boil	15 mins	5	Saaz	pellet	3.5
boil	5 mins	7	Saaz	pellet	3.5

boil

15 min

15 grams

Irish Moss

Wyeast Belgian Ale (1214)

 

I use BIAB. Mashed at 65C for 90 mins, 90 min boil.

OG 1.085

FG 1.006 (was  trying for 1.008)

 

I added the sugar as fermentation was winding down. Pitched at 18C, kept it there for 2 days. Then raised to 20 over a day, then 24 over two days, then let it go. Was in primary for 2.5 weeks, then bottled.  Did not use bottling yeast, but have plenty of carbonation. Had to swirl it a few times to get it to attenuate.

 

Enjoy

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Permalink Reply by Andrew Dixon on February 11, 2011 at 10:54am

Thanks.  I use BIAB and make 12L batches so this recipe is pretty much perfect for me.

 

Andy

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Permalink Reply by sockmerchant on February 11, 2011 at 9:45pm

Sweet. Let me know how it turns out. You can probably leave out the maltodextrin.  Mine just finished super dry and I wanted to get some body back.

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Permalink Reply by Darrin Smith on February 12, 2011 at 1:19pm

what does the numbers at end of grains mean?

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