Wow, I forgot what it's like to brew a beer and actually be able to bottle it within a few weeks. I've been doing so many beers with bugs that I haven't bottled or kegged anything in forever it seems. My Belgian Dark Stong Ale is all bottled up and the Saison and Archaic beer are tasting like they are going in the right direction. Both of them should be down to final gravity within a day or two here. I am going to let the Archaic beer sit on the yeast for a few days after it is fully attenuated to let that yeast absorb some of the off flavors that are created during the fermentation process. I'm not sure if I will do that with the Saison because that yeast is probably going to break down (Autolysis) because I have been fermenting it at 85F for the last week or so. Yeah that's right, I said 85F. On purpose none the less. I thought at those temps that the yeast would eat through this beer in a few days but it is still going at about 10 bubbles per minute over a week later. I should coin Bubbles per minute "BPM". I'm claiming that. I am getting ready to bottle a Berliner Weiss and an All Brett Beer within the next two weeks or so too so I will most definately be buying returnables from my local beer store.
Hey all, I just got the results from the Titletown Open that was held this last weekend at Titletown Brewery in Green Bay and my Biere Bella--Belgian Golden Strong Ale (named after my beautiful little girl)took first place in the Strong ale category. The results say that my club is the "Marquette Area Homebrew Club" but really it is the "Bay de Noc Brewers". Not sure how that mix up occured. The competition was put on by the Green Bay Rackers. I'm still waiting for the results from the "Homebrew at the W.E.B." competition. That competition was held on the same day. The aren't announcing the best of show until May 16th at the World Expo of Beer. All other results should be posted soon.....I HOPE! Waiting sucks.
Alright, I'm just posting this here basically for my self to use as a reference. I've been looking for a clone recipe for Wostynje for a while now and just came across this which is about as close as I think I'm going to get. If you've never had this beer try it. It is very interesting. I used to be able to get it all the time but it has disappeared from the shelves in my LHBS. Oh well, i'll just have to brew it myself.
Kent Goldigs hops is added at the beginning of the boil while Challenger hops, dark candy sugar and the crushed mustard seeds are added after about 50min. into the boil. The addition of light candy sugar and fresh top-fermenting yeast to the bottle starts the secondary fermentation in the bottle. After three more weeks Wostyntje is ready to become part of your dinner.
Wostyntje has a unique bitterish finish, which stems from the use of "Torhout's" mustard seeds.
I Finally got to brewing the recipe that I posted about last week. I got up at 5:30 AM Sunday morning and bottled a Belgian Dark Strong Ale (I had to because I ran out of carboys, it was ready anyway). Then I brewed the DeStruise/Paxton Archaic Collaboration Ale. I also doughed in with a Saison at the same time. I staggered my Mashes just a little bit so I could deal with one at a time. It all went pretty smooth for pulling double duty. I've down plenty of 10 gallon days in the past, just not seperate mashes and at the same time. I might do that more often actually. If running partigyles off of those you could end up with 20 gallons of beer in about 7-9 hours of work...not bad. The krausen on the DeStruise/Paxton beer looks amazing. There was a deep brown layer on top and it is now giving way to this white creamy marshmallow like krausen that is working it's way through from underneath. It looks like a huge Mt. Kilimanjaro Chocolate Fudge cookie from Sweet Basil in Marquette, MI. Stop in and get one if you are ever in town.
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:
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: 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
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
Notes 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.
Hey All, I just got my rhizomes in the mail today along with my "The Homebrewer's Garden" book. I am going to start my rhizomes inside and get them going so they get a nice early start on the season. This will be my first attempt at growing hops so I am not expecting to get a big yield this year. I am only starting two bines this year. I figure I can start small and use this year as a chance to get the feel for growing these and next year I will try and do like six bines or so. I am going to start these in pots and use dowel rods so I can run a string from the top of the rod down to the soil so the hops have something to wind around. I'll update later with some pictures.
I am 33 years old I have been brewing for about 12 years now. I love all styles of beer but I have a serious obsession with Belgian Ales and sour beer. For all of you gmail users, I am always online and love chatting beer. Feel free to hit me up with any questions or ideas concerning brewing or my blog.