Tuesday, April 8, 2008

What's Next?

I came across this recipe one Sunday night while listening to an episode of the The Brewing Networks "Sunday Session". They were intervieweing Urbain and Carlo from De Struise Brewery in Woesten Vleteren which is a "Brew Firm" I believe is the correct term. Basically it means that they don't actually have their own brewery. They brew out of an existing commercial brewery. Whey I say "they" I am referring to the four gentlemen who all have day jobs and collaborate on these amazing beers on the side. Sean Paxton is a chef and fellow member of the Brewing Network and he also frequents the Burgundian Babble Belt website where I like to dwell. http://www.homebrewchef.com/DeStruisePaxtonArchaicbeerCollaboration.html
Be sure to check out this website. You will be drewling all over your computer. Just from looking at this recipe I can tell it is going to be great. I am expecting an awesome mouthfeel from all of the flaked grains. I'll post once I brew this up. Just got my yeast in the mail today.

Struise/Paxton ArchaicBeer
Belgian Specialty Ale

Type: All Grain
Date: 4/1/2007

Batch Size: 6.00 gal
Brewer: Sean Zane Paxton
Boil Size: 7.23 gal Asst Brewer: Urbain Coutteau
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 80.00
Taste Notes:


Amount Item Type % or IBU
12.00 lb Castle Pale Malt (2 Row) (3.2 SRM) Grain 63.16 %
1.50 lb Oats, Flaked (1.0 SRM) Grain 7.89 %
1.25 lb Caramel Malt - 120L Organic (Briess) (120.0 SRM) Grain 6.58 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 5.26 %
0.75 lb Barley, Flaked (1.7 SRM) Grain 3.95 %
0.75 lb Wheat, Flaked (1.6 SRM) Grain 3.95 %
0.50 lb Cara 20 (Dingemans) (23.0 SRM) Grain 2.63 %
0.25 lb De-Bittered Black Malt (Dingemans) (550.0 SRM) Grain 1.32 %
2.50 oz Goldings, East Kent [4.80 %] (60 min) Hops 25.0 IBU
1.00 items Servomyces Yeast Nutrient (Boil 15.0 min) Misc
1.00 lb Candi Sugar, Dark (275.0 SRM) Sugar 5.26 %
1 Pkgs Pannepot (De Struise) Yeast-Ale
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat

Beer Profile

Est Original Gravity: 1.092 SG
Measured Original Gravity: 1.080 SG
Est Final Gravity: 1.026 SG Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 8.66 % Actual Alcohol by Vol: 7.85 %
Bitterness: 25.0 IBU Calories: 368 cal/pint
Est Color: 38.0 SRM Color:

Mash Profile
Mash Name: Abbey Mash Profile Total Grain Weight: 18.00 lb
Sparge Water: 3.09 gal Grain Temperature: 60.0 F
Sparge Temperature: 168.0 F TunTemperature: 60.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Abbey Mash Profile Step Time Name Description Step Temp
15 min Acid Rest Add 25.20 qt of water at 99.6 F 95.0 F
15 min Protein Rest Decoct 7.11 qt of mash and boil it 122.0 F
15 min Gluten Rest Decoct 4.45 qt of mash and boil it 135.0 F
60 min Beta Sacrification Decoct 5.20 qt of mash and boil it 148.0 F
15 min Mashout Decoct 8.19 qt of mash and boil it 165.0 F

Mash Notes:

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 3.0
Pressure/Weight: 30.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

This is a collaboration recipe with De Struise Brouwers and the Homebrewchef. Working with Urbain on this base recipe, changing some of the ingredients and malt % resulted in this recipe. When yeast was pitched, the dregs of a bottle of Pannepot was added with the 3787.