This is the second beer that I have brewed for the Brew-n-Que event. I brewed a larger batch of this beer to split and make a second beer with will probably be for my own use. I recently tried a new ale on the market, Redd’s Apple Ale. Although this beer was a little sweet, I liked it quite a bit. I am hoping to make something similar to Redd’s with the second half of the batch.
For the Apple Ale I am going to take 2 gallons of Mott’s apple juice and 3.5 gallons of the Belgian single. I am going to ferment this with S-04 and keg. I am going to add apple juice concentrate to to the beer when I keg it to give it additional apple flavor and some sweetness. Kegging seems my best option since the ale will be back sweetened but I don’t want it to continue to ferment.
The Belgian Single is a beer that I have brewed before. This beer is a great session beer and should go over real well. People who usually aren’t beer drinkers like this beer. It is low on the bittering side, malty, and slightly sweet. I brewed a bit extra to be able to do a real wort starter which is currently on the stir plate with the wlp400. I have two 5 gallon kegs currently in the garage cooling down with the wort in them. My no chill beers so far have been great. I haven’t had an infection with them yet and my beer always clears really well after a couple of weeks in the kegerator. Another plus with doing no chill is that when I rack my beer to a fermenter I leave a TON of break material in the bottom of the kegs. I get very clean beer going into the fermenter which helps keep the beer clear through out the whole process.
Malt Bill | ||
Pounds | Type | |
---|---|---|
11.75 | Pilsner | |
1.75 | Honey Malt | |
Hops | ||
IBU | Type | Time |
16 | Tettnanger | 60 |
Mash Schedule | ||
Temp | Time | |
154F | 60 minutes | |
175F | Batch Sparge | |
170F | Batch Sparge | |
Yeast | White Labs WLP400 – Belgian Wit | |
Stats | ||
10 gal | IBU: 16 |
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