Tuesday, February 4, 2014
Blow-off!
Never had this happen before but the lid for Super Tripel fermenter decided it was tired of being attached overnight. I guess the 3787 strain is rather aggressive even with the Fermcap S in the boil. I scooped out a bit of the krausen to make some room and put the lid back on since I did not have the stuff to do a blow off hose. I dropped the temperature down to 68 as well to keep it under control and hopefully all will be well now.
Sunday, February 2, 2014
Clare's Super Tripel
Clare requested a Belgian Tripel as my next beer and I am a big fan so I agreed. Of course she didn't want it to be a traditional tripel so we are changing it up a bit at her request. I also got some brewing spices from my brother and his wife so coriander and orange peel get to join the party that is already off style with Belma as the only hop. It is also Super Bowl Sunday so it is a "Super Tripel"!
The recipe:
The recipe:
- Grain:
- 13 lb Pale Malt
- 0.5 lb Caravienna 20L
- 1 lb Candi syrup 5L @15 min
- Hops
- 0.75 oz Belma @ 60
- 0.5 oz Belma@ 20 min
- 0.75 oz Belma @1min
- 0.5 tsp Irish Moss
- 0.5 tsp Yeast Nutrient
- 10 drops FermcapS
- Wyeast 3787 Trappist High Gravity 1.8 L starter
- Beersmith Specs:
- OG: 1080
- 32.8 IBU
- 7.0 SRM
- 9.1% ABV
Pretty simple grain bill but I added the caravienna for some complexity, downside is it will darken it up a bit more than I want it to be. Also the candi sugar is not clear it is actually 5L so again a bit darker but I am adding it late to avoid it caramelizing more.
The plan was to mash at 148 F for 75 minutes and boil for 60 minutes. The mash started at 149 which is fine since the garage is a cold 32 degrees and the mash tun will drop a bit during the 75 minutes.
First runnings: 2.5 gallons at 22.7%.
Second: 4.75 gallons total, 17.0%
Pre-boil: 6.75 @ 14.4%
A bit low on the pre-boil gravity but I am just going to boil for 5 minutes before the first hop addition to make up for it. A fellow homebrewer told us about a "hot scotchie" which is scotch and the wort from the mash tun before you add any hops. Pretty tasty I must say.
Here are the coriander and orange peel before they went in. I am interested to see how they come through in the final beer.
Final gravity was low unfortunately at 1069 (17%). It will be good I am sure but it may be balanced too far to the hop side in the end. Yeast was pitched and I am going to try to ferment it at 70 degrees to keep the yeast going and get some good esters in it. I need to adjust my equipment profile down to 65% efficient or so to make sure I am not undershooting these bigger beers so badly. I had it at 75% after I had some really high batches around the Ryerish Red but it seems lower now again.
The plan was to mash at 148 F for 75 minutes and boil for 60 minutes. The mash started at 149 which is fine since the garage is a cold 32 degrees and the mash tun will drop a bit during the 75 minutes.
First runnings: 2.5 gallons at 22.7%.
Second: 4.75 gallons total, 17.0%
Pre-boil: 6.75 @ 14.4%
A bit low on the pre-boil gravity but I am just going to boil for 5 minutes before the first hop addition to make up for it. A fellow homebrewer told us about a "hot scotchie" which is scotch and the wort from the mash tun before you add any hops. Pretty tasty I must say.
Here are the coriander and orange peel before they went in. I am interested to see how they come through in the final beer.
Final gravity was low unfortunately at 1069 (17%). It will be good I am sure but it may be balanced too far to the hop side in the end. Yeast was pitched and I am going to try to ferment it at 70 degrees to keep the yeast going and get some good esters in it. I need to adjust my equipment profile down to 65% efficient or so to make sure I am not undershooting these bigger beers so badly. I had it at 75% after I had some really high batches around the Ryerish Red but it seems lower now again.
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