Tafel Mystère Belgian Single

Knowing that I would have family coming in soon to celebrate my son's graduation from High School, I thought I'd better create a quick table/session beer for me to drink.

I had some unlabeled harvested yeast in the fridge. I was fairly sure it was Belgian Ale Yeast harvested from Dubble Minor and/or Doodle Bop, but I wasn't 100% sure.

Regardless, I figured I would use in this "Mystery" Table beer.

Short boil to get a quick brew day done. Quick fermenation.

Nice little table beer.

I've entered "Belgium Single" as the style, although since I'm not 100% sure that the yeast is Belgian and since I'm using Centennial hops, it might be more of an American Blonde. 

Honestly, though, who care what style I call it as long as I like drinking it.

On untappd: Tafel Mystère Belgian Single

For more information on this beer, see Sheppy's Blog: Tafel Mystère

Tafel Mystère --- Batch 2 (367)

Style		Belgian Single		Batch Size		5.50 gal
Type		All Grain		Boil Size		6.48 gal
Brewhouse Efficiency		65.00		Boil Time		40 minutes

Recipe Characteristics

Recipe Gravity		1.045 SG		Estimated FG		1.009 SG
Recipe Bitterness		25.2 IBUs (Rager)		Alcohol by Volume		4.8 %
BU : GU		0.561
Recipe Color		5.1 SRM		Color
Measured OG:		1.046		Measured FG:
ADF:				Measured ABV:

Ingredients

Ingredients

Amt	Name	Type	#	%/IBU	Volume
8.15 gal	Denver, Colorado	Water	1	-	-
4.00 g	Calcium Chloride (Mash)	Water Agent	2	-	-
4.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	3	-	-
1.00 tsp	Lactic Acid (Mash)	Water Agent	4	-	-
8 lbs	Vienna Malt (3.5 SRM)	Grain	5	78.0 %	0.63 gal
2 lbs	Rye Malt (Proximity) (4.0 SRM)	Grain	6	19.5 %	0.16 gal
4.0 oz	Sugar, Table (Sucrose) [Boil] (1.0 SRM)	Sugar	7	2.4 %	0.02 gal
1.000 oz	Centennial [9.80 %] - Boil 35.0 min	Hop	8	25.2 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 10.0 mins)	Fining	9	-	-
1.0 pkg	Belgian Ale Yeast (Wyeast Labs #1214) [124.21 ml]	Yeast	10	-	-

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Saccharification	Add 30.86 qt of water at 155.9 F	150.0 F	240 min

If steeping, remove grains, and prepare to boil wort

Recipe Notes
*NOTE: We think the yeast is WY1214, but it might be something else.
Make small yeast starter a day or two before brew day.
Water salts bring Denver water profile (as defined by BeerSmith) to
Ca=101,Mg=8,Na=21,SO4=127,Cl=90,HCO3=104
Acid to bring water pH to around 5.3
Mash as directed. (Overnight mash)
Boil as directed.
Cool wort to as close to 60F as possible.
Ferment in low 60's for a day or two then let the fermentation rise to ambient temp.
Keg after one to two weeks in fermentor. Force carbonate to taste.
Enjoy!

Brewing Record

Brew Date:				Strike Temp:
Mash Temps:
Pre-boil OG		(1.042 SG)		Pre-boil Vol		(6.48 gal)
Actual Mash Efficiency				Pitch Temp
Fermentation
Day 1:
Day ...
Day ...