Tipsy wrote:I had them last night Barls and that's exactly how I'd describe it, nice and pleasant.
Truth be known all I could think about when having it was "I wonder how the abbey tastes". So I ripped into it and could smell the sourness straight away.
I think it had a bit more malt flavour to it, but I think the first one was a bit more complex. It had all sorts of flavours going on.
Thanks for the beers, they were fantastic.
I think I may have to try my hand at brewing a Lambic.
It's almost the right time of year to start.
The abbey is more of a marketable version but I prefer the lambic
Happy to share the recipe as well not that it will turn out the exactly the same
The abbey
Gravity Before Boil: 1.051 SG (13.5 Brix)
Original Gravity: 1.062 SG (16.3 Brix)
Final Gravity: 1.015 SG (8.7 Brix)
Volume Before Boil: 56.00 l
Volume After Boil: 46.00 l
Volume Transferred: 46.00 l
Water Added To Dilute: 0 ml
Volume At Pitching: 46.00 l
Volume Of Finished Beer: 44.00 l
Total Water Required: 67.50 l
Preparation
If using a yeast starter prepare one a couple of days in advance.
If necessary crush the grains.
Heat 34.50 l of water to 74 C.
Mashing
Dough in the following fermentable ingredients.
9.200 kg of Weyermann abbey
1.150 kg of Australia Joe White Wheat (RAW)
1.150 kg of "new batch" added to inventory 10 Jun 2010
1.150 kg of Dingemans Special B Malt
Mash pH should be 5.2.
Allow the temperature to stabilize at 65 C. Allow to rest at this temperature for 90 minutes.
Add 5.00 l of water at 65 C, mix and run off.
Add a further 28.00 l of water at 65 C and mix.
Run off to collect a total of 56.00 l of wort.
Boiling
As the wort is coming to boil, add the following 'first wort hops'.
48 g of Slovenian Super Styrian (Aurora)
Bring the wort to the boil.
Add the following hops at the times given.
50 g of Slovenian Styrian Goldings (20 Min From End)
50 g of "new batch" (alpha 4.5%) added to inventory 11 Jan 2010
48 g of UK Boadicea (20 Min From End)
Boil the wort for a total of 60 minutes.
At 'turn off' add the following hops.
48 g of UK Boadicea
48 g of Slovenian Styrian Goldings
48 g of "new batch" (alpha 4.5%) added to inventory 11 Jan 2010
Chill the wort to the appropriate pitching temperature and rack the wort to your fermenter.
Fermentation
The desired volume at pitching is 46.00 l.
Pitch 1 pack(s) of Wyeast 1762-Belgian Abbey II and ferment at 18 C.
If using a secondary, transfer when appropriate.
Racking And Packaging
Dry hop with the following hops.
72 g of Slovenian Styrian Goldings
72 g of "new batch" (alpha 4.5%) added to inventory 11 Jan 2010
72 g of UK Boadicea
If using a secondary, the beer should be lagered for 4 weeks before racking into either bottles or keg.
If not using a secondary, the beer should be racked directly into bottles or keg and lagered for 4 weeks.
The lambic
Targets
Gravity Before Boil: 1.046 SG (12.2 Brix)
Original Gravity: 1.056 SG (14.7 Brix)
Final Gravity: 1.015 SG (8.1 Brix)
Volume Before Boil: 56.00 l
Volume After Boil: 46.00 l
Volume Transferred: 46.00 l
Water Added To Dilute: 0 ml
Volume At Pitching: 46.00 l
Volume Of Finished Beer: 44.00 l
Total Water Required: 65.51 l
Preparation
If using a yeast starter prepare one a couple of days in advance.
If necessary crush the grains.
Heat 28.53 l of water to 76 C.
Mashing
Dough in the following fermentable ingredients.
4.779 kg of German Wheat Malt
3.258 kg of Bairds Perle Malt
491 g of Rice Hulls
491 g of German Munich Malt
430 g of Weyermann CaraHell
61 g of Bairds Chocolate Malt Pale
Mash pH should be 5.2.
Allow the temperature to stabilize at 68 C. Allow to rest at this temperature for 60 minutes.
Add 8.98 l of water at 68 C, mix and run off.
Add a further 28.00 l of water at 68 C and mix.
Run off to collect a total of 56.00 l of wort.
Boiling
Bring the wort to the boil.
Add the following hops at the times given.
67 g of German Tettnang (60 Min From End)
Boil the wort for a total of 60 minutes.
Chill the wort to the appropriate pitching temperature and rack the wort to your fermenter.
Fermentation
The desired volume at pitching is 46.00 l.
Pitch 1 pack(s) of Wyeast 3638-Bavarian Wheat and ferment at 18 C.
If using a secondary, transfer when appropriate.
Racking And Packaging
If using a secondary, the beer should be lagered for 4 weeks before racking into either bottles or keg.
If not using a secondary, the beer should be racked directly into bottles or keg and lagered for 4 weeks.
Carbonate to 3.8 volumes using 11.4 g/l (1.4 oz/gal) of sugar.