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   1. Belgian Christmas Ale

      by ajclarkson, 13 years ago in BIAB Recipes

      First post

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      This is the recipe for a Belgian Style Christmas ale that I brewed last week. I say Belgian style, as I've dropped some of the complex malts in favour of simpler alternatives, hoping that it will age and come good in time for this Christmas.
      
      On with the recipe:
      
      Style: Belgian Dubbel
      
      Volume into Fermenter: 10.8L
      OG: (after addition of sugar) 1.058
      Expected FG: 1.012
      
      Grain Bill:
      2.280 kg Marris Otter Pale
      0.500 kg Crystal Malt (60L)
      0.225 kg Biscuit Malt
      
      Hops:
      22g Mittelfruh Hops 5.3%...

      Last post

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      Yeasty
      I've got some WLP550 on slants if you are interested... You'll probably have to build a HUGE starter. The 550 is, as far as I know, a Duvel yeast.
      
      B
      
      Yea :thumbs: that would be great cheers I'll send you a PM, let me know what the postage is. My recent brew is going to be Dark as I only had dark crystal, I'm keen to give it another go but with some light so to keep it golden. Your slant will come in handy for that.
      
      I went with the T-58 in the end, I made a starter and let it double up...
      11 Replies
      11584 Views
      Yeasty
      13 years ago
   2. Planning first BIAB: Whisky Oak Stout

      by ajclarkson, 14 years ago in BIABrewer.info and BIAB for New Members

      First post

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      Hey everyone,
      
      So I've been thinking about doing a mini-BIAB for a while now as an experiment, and I think I've decided on combining my first 'oaking' experiment with this one. I've read a lot about mini-BIAB and I'm pretty happy with the process, just wanted to run the recipe past you gurus for an opinion.
      
      I'm basically looking at using a modified version of this stout recipe:
      
      With the following modifications to scale for a 10L batch rather than 23, and to use malts / hops that are...

      Last post

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      Well I was able to give this a shot today, and a lengthy 5 1/2 hours later its in the fermentor with yeast pitched.
      
      The recipe I finally used was:
      
      Brew Length: 9.26L
      
      1.79 kg Marris Otter
      224g Roast Barley
      224g Flaked Barley
      148g Carapils
      112g Amber Malt
      112g Chocolate Malt
      45g Carafa Type 3
      19.4g Target (11% AA) (Single addition at start of boil)
      1/4 Whirlfloc Tablet
      1 Pkg Nottingham Ale Yeast
      
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      I went for a 90 minute mash, and managed to keep the temperature within 3 degrees over the...
      18 Replies
      16146 Views
      ajclarkson
      14 years ago

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