From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed May 4, 2024
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| Info: | Variable. This category encompasses a wide range of Belgian ales produced by truly artisanal brewers more concerned with creating unique products than in increasing sales. Commercial Examples: Orval; De Dolle’s Arabier, Oerbier, Boskeun and Stille Nacht; La Chouffe, McChouffe, Chouffe Bok and N’ice Chouffe; Ellezelloise Hercule Stout and Quintine Amber; Unibroue Ephemere, Maudite, Don de Dieu, etc.; Minty; Zatte Bie; Caracole Amber, Saxo and Nostradamus; Silenrieu Sara and Joseph; Fantôme Black Ghost and Speciale Noël; Dupont Moinette, Moinette Brune, and Avec Les Bons Voeux de la Brasserie Dupont; St. Fullien Noël; Gouden Carolus Noël; Affligem Nöel; Guldenburg and Pere Noël; De Ranke XX Bitter and Guldenberg; Poperings Hommelbier; Bush (Scaldis); Moinette Brune; Grottenbier; La Trappe Quadrupel; Weyerbacher QUAD; Bière de Miel; Verboden Vrucht; New Belgium 1554 Black Ale; Cantillon Iris; Russian River Temptation; Lost Abbey Cuvee de Tomme and Devotion, Lindemans Kriek and Framboise, and many more. |
| Method: | All Grain |
Pils to 6.363kg I ended up not having enough Special B and subbed in half light crystal (37L) fit that addition. |
| 14.00 pounds | Rahr Pilsen Malt | 91.8% of grist |
| 0.50 pounds | Belgian Special B Malt | 3.3% of grist |
| 0.38 pounds | German CaraMunich Malt I | 2.5% of grist |
| 0.31 pounds | Dingemans Biscuit Malt | 2% of grist |
| 0.06 pounds | Debittered Black Malt | 0.4% of grist |
| 15.25 pounds | Total Grain Weight | 100% of grist |
| 1.00 pounds | Sucrose (Table Sugar) |
| 7g | Coriander Seed @ 3 minutes | |
| 1 tab | Whirlfloc @ 15 minutes | |
| 7g | Bitter Orange Peel @ 3 minutes | |
| 1/2 tsp | Yeast Nutrient @ 15 minutes |
| 0.56 ounces |
Palisade 8% Pellets @ 75 minutes Type: Bittering Use: Boil |
4.5 AAUs |
| 1.00 ounces |
Styrian Celeia 1.5% Leaf @ 15 minutes Type: Flavor Use: Aroma |
1.5 AAUs |
| 0.50 ounces | Styrian Celeia 1.5% Leaf @ 3 minutes Type: Aroma Use: Aroma |
0.8 AAUs |
| 2.06 ounces | Total Hop Weight | 6.7 AAUs |
| Total Boil Time: | 75 minutes |
| Name: | Sweet Mead/Wine |
| Manufacturer: | White Labs |
| Product ID: | WLP720 |
| Type: | Wine |
| Flocculation: | Low |
| Attenuation: | 75% |
| Temperature Range: | 70–75°F |
| Amount: | 2000 ml |
Hastings, Minnesota
| Calicum: | 55 ppm |
| Bicarbonate: | 196 ppm |
| Sulfate: | 7.9 ppm |
| Chloride: | 8.9 ppm |
| Sodium: | 3 ppm |
| Magnesium: | 24 ppm |
| PH: | 7.4% |
| Notes: | Taken from: Prepared by GWMAP |
1. Mash in with 3.5 gallons at 169F -> 150F (0.92qt/lb); rest 90 minutes. 2. Mash out with 2.5 gallons at 208F -> 170F (1.58qt/lb); rest 20 minutes 3. Drain the tun and sparge with an additional 3.5 gallons at 170F to collect a total of 7.5 gallons.
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Ferment at 63-65F until the krausen falls or the fermentation is 80% complete. At that time, raise the fermentation temperature to ~75F (4-5 on the heat pad) to finish. Cold crash to clear, then transfer to secondary. |
| Primary: | 10 days @ 63° F |
| Date Brewed: | |
| Brewer/Assistant: |
| Target | Actual | |
| Strike Water Amount: | 5.1 | |
| Strike Water Temperature: | ||
| Mash Temperature: | ||
| Mash Time: | ||
| Sparge Water Amount: | 4.9 | |
| Sparge Water Temperature: | ||
| Pre-Boil Gravity: | ||
| Pre-Boil Amount: | 6.2 | |
| Post-Boil Amount: | 5 | |
| Boil Time: | 75 | |
| Original Gravity: | 1.078 / 18.9° P | |