It’s been a while since I did any kind of Belgian beer. Generally speaking I’m never totally satisfied with how they turn out. Yeast is the biggest factor in that – pitching enough isn’t a problem, but controlling fermentation temps is not my strong suit. Fortunately, this time of the year is good in my house for a 2-stage fermentation – my basement is a cool 62F and first floor is mild 72F. I’m going to try to do this one right – pitch a big starter, start things out cool and then let it finish warm.
- 11 lb Pils (Dingemans)
- 0.75 lb Aromatic (Dingemans)
- 0.75 lb caravienna (Dingemans)
- 0.25 lb special B (Dingemans)
- 1 oz Saaz @ 70 30 and 15 minutes.
- Omega Yeast Labs Belgian A
// Mash-in 2 qt/lb at 148 for 40 minutes, raise to 158 for 10 minutes, mash out at 168. Sparge w/ 3.5 gal to collect 8 gallons 1038 wort. Boil 70 minutes, collect 6 gallons 1048 wort. Chill to 75F, shake to aerate, pitch 1L starter. Brewed 5/27/16. //
5/29/16: Started fermentation at 62F, seemed to slow down, so brought it upstairs to 72F to finish out and gave it a good shake. Gravity at 1022.
5/31/16: Gravity at 1018. Slightly cloudy, but overall nice flavors. Soft esters with a nice rustic crusty bread flavor. Gave it another good shake.
6/1/16: Racked to keg. Gravity at 1016. No time to crash cool, since this will be for a party in 3 days.
6/6/16: Came out well! Tasting notes.