Welcome, Guest. Please login or register.

Author Topic: Belgian hybrids  (Read 1885 times)

Offline sdixon

  • NBCBA
  • Senior Poster
  • ***
  • Posts: 753
  • Liked:
  • Likes Given: 0
Belgian hybrids
« on: May 28, 2012, 10:14:17 PM »
I'm starting a series of experiments to blend yeast strains. This first batch is a combination of US-05 and T-58 in the primary. Subsequent experiments will be single yeast in primary and a different single yeast in secondary. Additional variables will include additions of fermentables in secondary vs. no additional fermentables. I've been blending my beers from the tap, but now want to blend the fermentation.

Belgian Pale Ale
Recipe Specs
----------------
Grain Bill
----------------
3.500 kg Pilsner (70%)
1.000 kg Honey (20%)
0.500 kg Vienna (10%)
Hop Bill
----------------
10.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
20.0 g Centennial Pellet (9.4% Alpha) @ 30 Minutes (Boil) (0.9 g/L)
15.0 g Saaz Pellet (4.1% Alpha) @ 15 Minutes (Boil) (0.7 g/L)
Misc Bill
----------------
0.605 Kg Crushed fresh apricots at flame out

Single step Infusion at 151F for 60 Minutes.
Fermented at 68F with:
Pitched US-05 and T-58 together
"Good people drink good beer"
Hunter S. Thompson


On Tap]

Offline Kyle

  • Charter Member
  • Forum Ninja
  • *****
  • Posts: 3051
  • Liked:
  • Likes Given: 234
Re: Belgian hybrids
« Reply #1 on: May 28, 2012, 10:26:11 PM »
is that honey malt or actual honey?
Charter Member

Fermenting: --
Conditioning: --
On Tap: --

Offline sdixon

  • NBCBA
  • Senior Poster
  • ***
  • Posts: 753
  • Liked:
  • Likes Given: 0
Re: Belgian hybrids
« Reply #2 on: May 28, 2012, 10:46:21 PM »
Actual honey.
"Good people drink good beer"
Hunter S. Thompson


On Tap]