ByronE Posted September 24, 2013 Share Posted September 24, 2013 After something of a Belgian Blonde. Thoughts on this recipe. Any other hops, specialy grain that could do? Coopers pils 1.7kg Light LME 1.5kg LDM 500g WLP550 Link to comment Share on other sites More sharing options...
PhilboBaggins Posted September 24, 2013 Share Posted September 24, 2013 Not very strong for a blonde mate, but will taste great anyway. Don't be afraid to throw a fair bit of sugar at it if you want to bring up the gravity. [bandit] Edit: Don't worry about hops or grains unless you want to do a short boil with some noble varieties. Belgians are all about the yeast. [love] Link to comment Share on other sites More sharing options...
Beerlust Posted September 24, 2013 Share Posted September 24, 2013 Hi ByronE. Belgian Blond's aren't my strong suit, but here are a couple of links that may give you some ideas. Coopers Forum discussion on Duvel Jamil Zainasheff BYO Belgian Blond article & recipe (May/June 2013) I hope that helps. [smile] Anthony. Link to comment Share on other sites More sharing options...
Hairy Posted September 24, 2013 Share Posted September 24, 2013 Philbo is into his Belgians at the moment so he is probably our current expert on Belgian Blondes. Kelsey is our resident ladies man so he is our expert on Blondes generally [biggrin] Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 24, 2013 Share Posted September 24, 2013 Giggity, giggity! [wink] Link to comment Share on other sites More sharing options...
ByronE Posted September 24, 2013 Author Share Posted September 24, 2013 cheers fellas. Think i got some dextrose laying around i could smack in. See how it churns out Link to comment Share on other sites More sharing options...
PhilboBaggins Posted September 25, 2013 Share Posted September 25, 2013 Giggity' date=' giggity! [wink'] [lol] Link to comment Share on other sites More sharing options...
PhilboBaggins Posted September 25, 2013 Share Posted September 25, 2013 cheers fellas. Think i got some dextrose laying around i could smack in. See how it churns out If you use a good yeast it will turn out wonderfully. Only a few things to remember with Belgians: 1. High OG + low FG is gained with the liberal use of simple sugars. 2. The flavour comes almost entirely from the yeast, NOT from hops or spices usually. On the subject of hops, you usually want the bitterness quite low anyway. I usually keep mine to 20IBU or lower. 3. LEARN HOW TO RIG UP A BLOW OFF TUBE!!! [w00t] Belgian yeasts do NOT like to stay confined to the FV! Get some tubing from Bunnings which will just fit through the airlock hole with the grommit. Run the tubing into a bottle that's 1/4 full of sanitizer with the end of the hose submerged. Mine blow Krausen for 4-5 days straight, and you don't wanna know what it's like if you're not prepared. [crying] 4. Drink them fresh! If you like the flavour at 2 weeks, chances are it's the right time to start drinking them! Nothing is worse than tasting the wonderful flavours that the Belgian yeasts throw and thinking to yourself "wow, just wait until they're 3 months old!" You then leave them for a couple of months and find that the flavours from the yeast have diminished in the bottle and it's now quite ordinary. [crying] I'm really happy someone else around here is getting into their Belgians. They are such a special beer, and I'd recommend any of our resident hop-heads take some time away from destroying their palates with IPA (the way I do with vindaloo [roll]) and enjoy some of the wonderful malt/yeast driven beer styles there are out there. I'll just climb off my high-horse now. [roll] Link to comment Share on other sites More sharing options...
ByronE Posted September 25, 2013 Author Share Posted September 25, 2013 very very very helpful advise phil.[biggrin] What are some yeasts you have used if you dont mind me asking? Using the Coopers DIY fermenter would i be right to clip the lid and krausen coller together? Or is this something quite violent? Link to comment Share on other sites More sharing options...
PB2 Posted September 25, 2013 Share Posted September 25, 2013 Yep, the idea is to clip the Lid to the KK so that they act as one unit - do this whenever you think you may have a ferment with massive krausen [biggrin] Link to comment Share on other sites More sharing options...
PhilboBaggins Posted September 25, 2013 Share Posted September 25, 2013 very very very helpful advise phil.[biggrin] What are some yeasts you have used if you dont mind me asking? Using the Coopers DIY fermenter would i be right to clip the lid and krausen coller together? Or is this something quite violent? I've tried Wyeast Forbidden Fruit, but my fave is Wyeast 3787 - Trappist HG. It's an absolute monster. [devil] Link to comment Share on other sites More sharing options...
PhilboBaggins Posted September 25, 2013 Share Posted September 25, 2013 After punching in some numbers, I'd probably do the following: Boil up 100g of your DME in 1L of water for 5 mins or so. Use this to activate your vial of yeast in a sanitised glass container (once it cools FFS!) Mix up the following in your FV once your starter has a krausen on top. Once you've topped it up to 22L, add your 1L starter to it, then cover your ears and duck! [lol] [devil] 1.7kg Pilsener Can 1.5kg LME Can 400g DME (coz you took 100g out for the starter) 800g Sugar Don't add any hops, as the bitterness will be spot on for the style just from the Pilsener kit. According to the almighty spreadsheet, you will end up with the following: OG - 1.065 (perfect) FG - 1.010 (apparently your yeast is listed at 82%AA [surprised ) IBU - 22.8 Colour - 6.4EBC ABV - 7.6% Ferment between 22-24C to let the yeast take over. This should help to get that kind of attenuation as well. [cool] Good luck standing up after a few of these mate! Link to comment Share on other sites More sharing options...
ByronE Posted September 25, 2013 Author Share Posted September 25, 2013 What can I say cheers for all. Can't wait to try this out Phillip. I'm keen to try out some of these other yeast strains you speak of. I'll be on to this soon and post my details. Cheers fellas Link to comment Share on other sites More sharing options...
PhilboBaggins Posted September 25, 2013 Share Posted September 25, 2013 No worries mate. I'm just looking at it now though and thinking, hmm, that's pretty strong. If you want something more middle of the range for the style, maybe cut back the sugar to 500g Link to comment Share on other sites More sharing options...
ByronE Posted September 26, 2013 Author Share Posted September 26, 2013 I've just got some leftover probably about 300 400g. See how that goes Link to comment Share on other sites More sharing options...
PhilboBaggins Posted September 26, 2013 Share Posted September 26, 2013 If what I've read about that yeast is correct, it will probably get quite low anyway, leaving a fair bit of booze%. I'm making a Belgian Dubbel (~8%ABV) as soon as my new mash tun arrives, you've got me licking my lips now. [devil] Link to comment Share on other sites More sharing options...
ByronE Posted September 26, 2013 Author Share Posted September 26, 2013 This shall be a fun endeavour for these warmer days Link to comment Share on other sites More sharing options...
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