I racked both the Hoegardden Clone and the Scottish Ale to the secondary yesterday. The Hoegardden had a SG of 1.008 and the Scottish Ale was 1.014. I was pleasantly surprised at the Scottish ale as the chocolate malt doesn’t seem to be overpowering the rest of the flavors.
I brewed up an all grain Hoegaarden Clone recipe yesterday. I retrieved this from some forum post, can seem to find the post again so apologies for no correctly citing the direct source.
The Beersmith notes will sum up the brew nicely. I’m still having issues bringing the lauter tun up to temperature and I’m now thinking I have a serious thermometer issue as I’m finding a 20 deg F difference between my pocket dial thermometer and my two digital probe thermometer. Even though this was only 9 lbs of grain, I found myself using too much hot liquor on the mashout and I still can’t get it above 160 deg F. Next time I’m going straight for boiling water to see if that helps matters. Initial SG was 1.048.
I also had my first stuck mash on this batch, obviously due to the abundance of oats & wheat. I tried the blow out method, didn’t work. I tried stirring, didn’t work. I eventually just hooked my spoon on the false bottom picked it up a bit and that got things moving again. Of course, it shot extremely hot wort all over my leg but live and learn.
Beersmith notes:
| Hoegaarden Clone |
| Witbier |
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Type: All Grain |
Date: 6/19/2007 | ||||||||||||||||||||||||||||||||||||||||
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Batch Size: 5.00 gal |
Brewer: | ||||||||||||||||||||||||||||||||||||||||
| Boil Size: 5.72 gal | Asst Brewer: | ||||||||||||||||||||||||||||||||||||||||
| Boil Time: 60 min | Equipment: My Equipment | ||||||||||||||||||||||||||||||||||||||||
| Taste Rating(out of 50): 35.0 | Brewhouse Efficiency: 75.0 | ||||||||||||||||||||||||||||||||||||||||
| Taste Notes: | |||||||||||||||||||||||||||||||||||||||||
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Ingredients |
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Beer Profile |
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Est Original Gravity: 1.050 SG |
Measured Original Gravity: 1.048 SG | ||||||||||||||||||||||||||||||||||||||||
| Est Final Gravity: 1.012 SG | Measured Final Gravity: 1.010 SG | ||||||||||||||||||||||||||||||||||||||||
| Estimated Alcohol by Vol: 4.9 % | Actual Alcohol by Vol: 4.9 % | ||||||||||||||||||||||||||||||||||||||||
| Bitterness: 20.4 IBU | Calories: 211 cal/pint | ||||||||||||||||||||||||||||||||||||||||
| Est Color: 3.9 SRM | Color:
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Mash Profile |
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| Mash Name: Single Infusion, Medium Body | Total Grain Weight: 9.00 lb | ||||||||||||||||||||||||||||||||||||||||
| Sparge Water: 2.41 gal | Grain Temperature: 72.0 F | ||||||||||||||||||||||||||||||||||||||||
| Sparge Temperature: 168.0 F | TunTemperature: 72.0 F | ||||||||||||||||||||||||||||||||||||||||
| Adjust Temp for Equipment: FALSE | Mash PH: 5.4 PH | ||||||||||||||||||||||||||||||||||||||||
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| Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). | |||||||||||||||||||||||||||||||||||||||||
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Carbonation and Storage |
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| Carbonation Type: Corn Sugar | Volumes of CO2: 2.4 | ||||||||||||||||||||||||||||||||||||||||
| Pressure/Weight: 3.8 oz | Carbonation Used: - | ||||||||||||||||||||||||||||||||||||||||
| Keg/Bottling Temperature: 60.0 F | Age for: 28.0 days | ||||||||||||||||||||||||||||||||||||||||
| Storage Temperature: 52.0 F | |||||||||||||||||||||||||||||||||||||||||
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Notes |
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| Steep coriander seeds (crushed) & orange peels for 30 minutes (during wort cooling) | |||||||||||||||||||||||||||||||||||||||||
As I’m really getting into the all grain brewing now, I’ve got two recipes worth of ingredients. The first is a kit I got from Northern Brewers, a Scottish Ale 80. I brewed this up today. In addition to what was in the kit, I added 1lb of Franco-Belge Kiln Coffe malt and 1/2 oz of Kent Golding hops. Don’t ask why I did the coffee malt, I thought I ordered the chocolate malt to give a deeper taste. I may have ruined the recipe, we’ll see.
Ingredients:
9 lbs of Simpson’s Golden Promise
1 lb of Simpson’s Crystal
1lb of Franco-Belge Kiln Coffee
1 oz of Ken Goldings (60 minutes)
1/4 oz of Kent Goldings (15 minutes)
1 tspn of Irish Moss (15 minutes)
1/4 oz of Ken Goldings (5 minutes)
Wyeast #1728 Scottish Ale Yeast Activator. I didn’t use a starter as it didn’t work with my time frame this week.
I did a single infusion mash, 154 deg F for 60 minutes, mash out at 158 deg F for 10 minutes. I’m finding that to get my mash temp correct I need to increase the temps from Beersmith 15-20 deg and still having problems. I ended up using a gallon more in the mash than I wanted and still didn’t get the 158 deg I wanted. I then tried 2 gallons of 200 deg water for the mash out and only brought the temp up about 4 deg because of all the water I started with. I did make sure to recirculate about 2 gallons this batch with really helped clear up the wort but my runoff was still way fast, it took about 30 minutes to get my 6.5 gallons.
Also to note: 3 pots on my stove burns the wall.
Initial gravity was 1.050. Although I was going to aerate the wort overnight, I just didn’t have the time and was worried it might bubble up too much if I didn’t watch it for the first few hours.
Note: After about a day, the yeast hadn’t taken at all. I stuck in the aerator pump for a few hours, stirred it up well and it seems to be bubbling from the airlock so it should be ok.
I bottled up the Drunken Monk Belgian tripel today. It was about 20 days total fermentation, however there was no change in the SG from when I transferred to the secondary 12 days ago. Final SG is 1.006 giving it a 9.4% ABV. Not bad. The initial tasting hints it being hot, the alcohol very evident.