Monday, February 18, 2013

Gail, Belgian Dark Strong, Take #2

Last November I brewed my 1st Belgian Dark Strong named after my Grandfather Gail.  The overall beer was a huge success and created a love affair with the style.  (My original "Tasting Notes" are here.The complexity of this beer is such a desired change from the standard Pale Ale and IPA's I've been brewing lately.  

After my 1st sip I started to tweak the recipe for another go around at this, now beloved style. Looking at the original grain bill I noticed I used German Pilsner as the base malt, it was the first change. Switching to Belgian Pilsner.  Belgian malt is noted for having a higher bready flavor profile vs the German which is said to be more grainy.  The next change was to add some Acid Malt (which is quickly becoming my favorite addition to any beer.)  The Acid Malt or Aculated Malt lowers the PH of the wort, highlighting the hop profile(s) and lowering the color of the wort.  If I remember, a side by side next to the first Gail would be cool to see any perceived color differences.  

I really wanted to lower the mash temp on this take.  The original was at 153, I lowered this to 149 for 30 minutes with a slow temp rise up to 168, resting at 156 for 30 minutes.  In addition lowering the table sugar to only one cup vs one pound.  Which is roughly 4 oz or so.  I felt the lowed mashing schedual would make up for any sugar loss.  Also, I didn't feel the additional gravity was needed due to some internal changes at the brewery.  As with the first batch, I used the same Abbey yeast, which worked out great fermentation wise.  

I hinted above about some changes concerning my brewing, I can sum it up in one word.  "Laziness" That's what I've become over the last couple months.  This laziness has spread into my sparging, readings, volumes and note takingThis batch was the start of new beginnings.  Tweaking my brewing numbers and volumes bumped my efficiency back to the high 70's.  (on this beer it was even higher) I even ended up with a perfect sparge.  AKA No wort leftover in the mash ;). 

Gail #2
Belgian Dark Strong Ale
Type: All Grain Date: 2/9/2013
Batch Size (fermenter): 6.00 gal Brewer: Chris Lewis
Boil Size: 7.17 gal Asst Brewer:
Boil Time: 90 min Equipment: Lewys Tower
End of Boil Volume 6.24 gal Brewhouse Efficiency: 78.00 %
Final Bottling Volume: 6.53 gal Est Mash Efficiency 78.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): TBA
Taste Notes:
Amt Name Type # %/IBU
13 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 68.8 %
2 lbs Munich Malt - 20L (20.0 SRM) Grain 2 10.6 %
1 lbs Aromatic Malt (26.0 SRM) Grain 3 5.3 %
1 lbs Caramunich Malt (56.0 SRM) Grain 4 5.3 %
8.0 oz Acid Malt (3.0 SRM) Grain 5 2.6 %
8.0 oz Melanoiden Malt (20.0 SRM) Grain 6 2.6 %
8.0 oz White Wheat Malt (2.4 SRM) Grain 7 2.6 %
1.6 oz Carafa III (525.0 SRM) Grain 8 0.5 %
4.8 oz Cane (Beet) Sugar (0.0 SRM) Sugar 9 1.6 %
2.00 oz Tettnanger [5.30 %] - Boil 60.0 min Hop 10 26.9 IBUs
1.0 pkg Abbey Ale (White Labs #WLP530) [35.49 ml] Yeast 11 -
Beer Profile
Est Original Gravity: 1.089 SG Measured Original Gravity: 1.090 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: TBA SG
Estimated Alcohol by Vol: 10.1 % Actual Alcohol by Vol: TBA %
Bitterness: 26.9 IBUs Calories: TBA kcal/12oz
Est Color: 17.3 SRM
Mash Profile
Mash Name: Temperature Mash, 2 Step, Full Body Total Grain Weight: 18 lbs 14.4 oz
Sparge Water: 3.59 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Protein Rest Add 23.25 qt of water at 160.2 F 149.0 F 30 min
Saccharification Heat to 156.0 F over 15 min 156.0 F 30 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge Step: Batch sparge with 2 steps (2.73gal, 0.85gal) of 168.0 F water
Mash Notes:
Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 10.59 PSI Carbonation Used: Keg with 10.59 PSI
Keg/Bottling Temperature: 41.0 F Age for: 80.00 days
Fermentation: Ale, Two Stage Storage Temperature: 41 F
Fermentation Notes
Primary Fermentation: 7 Days in Primary, Pitched at 63 degrees, then free rise to 68 degrees.  
Created with BeerSmith


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