I pour beer
I pour beer
#keggle cutting the top off this old #keg with an angle grinder Remember Safety third. #homebrew #awesome #beer #microbrew
Brewed my first Belgian beer today with actual belgian yeast, first time using liquid yeast! I went to the brew store looking to buy WLP 530 Abbey Ale yeast but they only sell Wyeast smack packs. I was torn between Wyeast 1388 and Wyeast 3787 Trappist High Gravity, eventually picked 1388 though when I got home and looked up other Belgian recipes more of them used 3787. Oh well…
So the first Belgian was a Belgian Blonde Ale, based off Revvy’s Belgian Blonde (Leffe Clone) on HomeBrew Talk:
I also read up on Jamil’s Belgian Blonde (Lefty Blonde) in Brewing Classic Styles. Both recipes gave me a general idea of what I should do, although the mash schedules were totally different.
Luckily, on the way back to PA I stopped at a beer distributor that sells homebrew supplies and got 10 lbs of Weyermann pilsner malt for $10, $1 per lab for pilsner malt, STEAL! Also threw in some Munich 1 (6 L) and some wheat malt based off the recipes I looked at. Then a bit of sugar at the end of the boil.
I was torn about how to go about using the liquid yeast. I have a stir plate now and do 1 gallon batches. In the end I decided that I would smack the pack, pitch directly from that into the Belgian Blonde, then split the rest of the yeast between 2 mason jars of water to store in the fridge. The day before I boiled water in the jars in the microwave, capped, then shook up to sanitize, letting them cool to room temperature (you can see the yeast settling on the bottom of the jars in the pictures). Next brew I will let yeast warm to room temperature then pitch in a starter on stir plate and ferment out, then pitch half the starter and save half in fridge (should get 5 one gallon batches from this, unless I want to step up starter and make more). I only broke 1 of the nutrient packs inside the smack pack (didnt know there were 2 in there) but it still swelled enough to get started and show viability).
Anyway, the yeast took about 7 hrs to show tiny fermentation bubbles and was chugging away the next morning. I pitched at 65F but am fermenting at 68-70F right now, will rise to 75F when fermentation slows. It smells very interesting, fruity like pears and pineapple, maybe some spice but very subtle. Cant wait to brew a Golden Strong next, which is what the yeast is called!
Belgian Blonde (1 gallon) 1.068 at 85% efficiency 28 IBUs
1.82 lbs Pilsner malt
.12 lbs munich 6L
.11 lbs wheat malt
.08 lbs sugar (10 mins)
2.02 lbs x 1.3= 2.63 qts of 185F water to preheat MLT. Dough in to mash at 153 for 70 mins. Double batch sparged with 5 qts 185F water. Added .75 qts water to kettle to reach preboil volume for 90 MIN BOIL.
OG: 1.070 at 69.5F=1.071 88% efficient (calculated with sugar so is higher)
What a great weekend! Just starting a dark hefeweissbier as done by weihenstephan brewery. Pretty excited about that. The brown I started last week is not kegged and will be ready to try in a week.
In football/soccer Bayern Munich beat FC Basel in a friendly 3-0. They are playing in top for right now, very impressive. Xherdan shaqiri played well in a “coming home” kind of game with Basel being his former club.
Lastly in portland news PTFC (Thorns not the Timbers) got some great American, Mexican and Canadian players. Most notably Alex Morgan. She’s a killer, so much speed and the mental capabilities to find the open areas and the back of the net. Really excited about that. Considering season tickets.