Tag Archives: Belgium

Yellow Diamond Belgian Pale Ale

Recipe by: Randy Mosher / Taft Canyon Brewers

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Belgian Pale Ale in the primary

Specialty Grains:
4 lbs Belgium Pale Ale
3 lb Belgium Munich
1 lb Aromatic Malt
6 oz Caramunich Malt
1 lb 8 oz Turbinado Sugar

Hops:
0.65 oz Northern Brewer – 9.4% AA – Pellets (90 minutes)
0.44 oz Saaz – 3.2% AA – Pellets (90 minutes)
0.65 oz Saaz – 3.2% AA – Pellets (15 minutes)
Other:
0.5 tab Whirlfloc (5 minutes)
1 oz Dried Sour Orange Zest
0.5 oz Coriander Seed

Yeast:
Belgian Ale (White Labs #WLP550)
1.5 liter starter

Fermentation Temperature: 64 F

Original Gravity: 1.050
Potential ABV: 6.8%
Final Gravity: 1.010
Final ABV: 5.5%
Bitterness: 30 IBU

Mash Steps:
60 minutes at 152 degrees (12 quarts)
Mashout at 209 degrees (7 quarts)
Batch Sparge at 170 degrees (13 quarts)

Notes: Grain volume adjusted for Brew House Efficiency of 70%.
Brew History:I found this recipe in Mosher’s ‘Radical Brewing’ and figured I had to give it a try. Due to work travel, I was not able to rack this beer like we usually do, so it spent two weeks in the primary. Even after two weeks, there was still a far bit of yeast (kraeusen) at the top. I am figuring the yeast stalled, and might have started again…Not sure. Anyway, the gravity was down to about 1.010, so I figured I would bottle anyway and see what happens. Time will tell…one month bottle conditioning to be exact.

Brewed: April 29, 2013
Bottled: May 11, 2013

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Belgian Pale Ale Final Gravity – Ready to bottle

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Simple Saison

Recipe by: Taft Canyon Brewers

Specialty Grains:
11 lbs Belgian Pilsner
1 lb Flaked Oats

Hops:
0.5 oz Organic Magnum -16.4% AA – Whole Leaf (60 minutes)
0.5 oz Organic Magnum -16.4% AA – Whole Leaf (20 minutes)

Other:
1/2 Whirlfloc Tablet (10 minutes)
0.5 tsp Yeast Nutrient

Yeast:
Belgian Saison I Ale (White Labs #WLP565)

Fermentation Temperature: 68 F

Original Gravity: 1.051
Potential ABV: 4.2%
Final Gravity: 1.007
Final ABV: 5.8%
Bitterness: 36 IBU

Mash Steps:
75 minutes at 148 degrees (16.5 quarts)
Mashout at 209 degrees (9.6 quarts)
Batch Sparge at 170 degrees (5 quarts)

Notes: Grain volume adjusted for Brew House Efficiency of 70%.
Second time brewing a “SMaSH”y beer.  First time using Whirlfloc and Yeast Nutrient. Whirlfloc did some funky things with the look of the wort…Very, very clear, with some major separation of wort and protein in the fermenter. Saison I yeast is notorious for petering out after a few days and not fully fermenting. Hopefully the Yeast Nutrient will help with this. Starting with a lower fermentation temp – 67 F – and letting it rise naturally to 70+. About a week in the fermenter and there is still some activity. We’ll see how this turns out.

Brew History:

Brewed: February 17, 2013
Racked: March 2, 2013
Bottled: March 10, 2013

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Ulysses Irish Red (Abridged)

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Ulysses in the primary for a few days…Much lighter than the last batch.

Recipe by: Taft Canyon Brewers

Specialty Grains:
10.6 lbs Maris Otter Pale Malt
0.4 lbs Roasted Barley

Hops:
0.5 oz Challenger – 8.2% AA – Pellets (60 minutes)
0.75 Challenger – 8.2% AA – Pellets (30 minutes)

Other:
0.25 tsp Irish Moss (10 minutes)


Yeast:
Irish Ale (White Labs #WLP004) w/ 1 liter starter

Fermentation Temperature: 72 F

Original Gravity: 1.054
Potential ABV: 5.80%
Final Gravity: 1.015
Final ABV: 5.40%
Bitterness: 26 IBU

Mash Steps:
60 minutes at 150 degrees (16 quarts)
Mashout at 212 degrees (7 quarts)
Batch Sparge at 170 degrees (13 quarts of wort)

Notes: Grain volume adjusted for Brew House Efficiency of 70%
Aerated for 1 hour after pitching yeast

Brew History:
Brewed February 10, 2013
Racked: February 10, 2013
Bottled: March 2, 2013

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The Saison Also Rises

Recipe by: Taft Canyon Brewers

Specialty Grains:
6 lbs Belgian Pilsner
3 lbs Munich Malt
1 lb White Wheat Malt
1 lb Turbinado

Hops:
1 oz Hallertauer Mittelfrueh -4.6% AA – Pellets (60 minutes)
1.5 oz Saaz- 2.4% AA – Whole Leaf (30 minutes)
2 oz Perle- 5.7% AA – Whole Leaft (5minutes)

Other:
0.75 oz Coriander Seed (5 minutes)
1 Orange Zest
0.25 Grapefruit Zest
0.25 tsp Grains of Paradise

Yeast:
Belgian Saison I Ale (White Labs #WLP565)

Fermentation Temperature: 68 F

Original Gravity: 1.060
Potential ABV: 6.30%
Final Gravity: 1.012
Final ABV: 6.3%
Bitterness: 30 IBU

Mash Steps:
60 minutes at 154 degrees (14 quarts)
Mashout at 212 degrees (7 quarts)
Batch Sparge at 170 degrees (12 quarts of wort)

Notes: Grain volume adjusted for Brew House Efficiency of 70%

Brew History:
Brewed January 6, 2013 by Keith and Jonathan

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Jonas Porter w/Cherries

Recipe by: Hops & Berries (Jonas Porter)

Extract:
4 lbs Pale Malt Extract
1 lb Amber Malt Extract

Specialty Grains:
1 lb Crystal Malt 80L
1 lb Brown Malt
0.7 lb Chocolate Malt
0.5 lb Debittered Black Malt
0.5 lb Light Munich Malt
0.5 lb Marris Otter
0.25 lb Chocolate Rye

Hops:
0.75 oz Simcoe (60 minutes)
1.oz Willamette (20 minutes)
0.75 oz Willamette (5 minutes)

Yeast: British Ale (White Labs WLP005)

Original Gravity: 1.058
Potential ABV: 5.40%
Final Gravity: TBD
Final ABV: TBD
Bitterness: 39 IBU

Mash Steps:
60 minutes at 154 degrees

Notes:

Brew History:
Brewed December 23, 2012 by Steve and Michael
Racked and Cherries added December 29, 2012

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