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- May 9, 2015
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- 143
Mine is on tap now and it's fantastic!
Brewing this right now. I dropped the table sugar because I don't want the ABV too high because I don't need wedding guests swinging from the rafters. I'm also adding some raspberries in the keg.
The sugars there to balance the body...leaving it our is going to make for a "heavier" feeling beer. It's less about the alcohol and more about thinning it a tad since it's a rich, dextrinous gainbill for such a "light" colored beers...
Thanks, I might just boil some table sugar and water on the stove and add it in.
I'm curious about Safbrew Abbaye Yeast. Here's a comparison article between it and Belle Saison yeast for a saison.
I say it all the time, especially with people wanting to boost a kit recipe with sugar. Recipes are about balance, everything from flavor, color, body, bitterness, head retention is a synergistic interplay of the ingredients, so leaving out, or adding more of one thing, without balancing out the other ingredients will throw the recipe off from the original...
Since we're talking a recipe here as opposed to a kit where people are stuck with the ingredients at hand, we can alter the recipe to suit our needs. Just like you can easily scale a recipe up or down to make a smaller or larger batch with beersmith or other good software, or by hand, we can alter aspects of the like in your case the ABV, without throwing off the, for lack of a better word, "integrity" of the recipe.
In beersmith, you have several buttons right at the top that allow you to convert an existing recipe to extract/pm/ag as well as adjust an entire recipe in terms of Gravity (which is the one you'd want to use) or Bitternes or even Color.... These buttons will allow you to shift an entire recipe based one on of those paramaters, but will do so while at the same time maintaining the other aspects of the recipe...
So lets say you wanted the same recipe profile of the recipe, but in 3.2 abv strength, it would shift ALL the quanities, hops, malt, sugar, etc to accommodate the lesser gravity.. It would still have the same body, bitterness, color, etc. but the abv you desired....
Think about that for future batches, and all your beers.
Another update on my raspberry batch. Its definitely my most-loved beer up to now. Everyone who tasted it loved it. However this evening I opened two bottles and got big gushers! Im not sure of the reason the taste is still very good but I guess an infection/contamination? is quite possible ...:-/ I'm putting all of the ones I have left in the fridge...lets hope its not too late...
The reason for the gushers is you likely overcarbed. I read your previous post saying you carbed around 3.0 CO2 vol. and now you wanted to go higher. My advice is: don't! I also carb my Belgian blondes and quads near 3.0 CO2 volume and find them overcarbed.
I don't think it's an infection.
One trick I learned from a recent BYO magazine is to rinse my glass with tap water before I pour a Belgian blonde in it; it helps control the foaming to some extent.
10 April 2016
16:40 - Dough in at 68C. Woops, that's target temp. Should've doughed in at 72C to get to 68C. PH was 7.5
17:00 - Cooker overhit trying to raise back to 68 and went up to 72. PH is 5.2
17:16 - Got temp back on target to 68C
17:28 - Begin raising temp to 75C for Mashout after Iodine test showed full conversion (phew!)
17:40 - Refraktometer reads SG of 1.0702. Begin vorlauf 17:48
Beer at 20C next morning so move to basement. SG is 1.0706. Tastes and smells super! Aerate and pitch yeast
Temp drops to 16C but bubbles start so hoping the yeast activity will bring my temp up to 20C.
Hi!
First post here... Just had to say thanks for that great recipe! This was my 14th batch (1st AG). Bottled it up today and wow! I will make this again for sure. Can't wait to taste it once conditioned!
Cheers!
I'm thinking about brewing a blonde with lallemand belgian abbaye yeast and I am wondering if anyone has tried it with this recipe?
Thanks
I've done it several times over the years with that yeast. It's a good handy dry yeast for it. It's pretty much been my goto yeast on it for the last few batches, since no starter/prep is required for it.
I've done it several times over the years with that yeast. It's a good handy dry yeast for it. It's pretty much been my goto yeast on it for the last few batches, since no starter/prep is required for it.
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