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Tafel Mystère Belgian Single

Brewed: 05/28/2023   Kegged: 06/02/2023

In May of 2023, I finished off my Melting Stream String Saison faster than I thought I would.TafelMystere.jpg

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.

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

Tafel Mystère --- Batch 1

Style Belgian Single Batch Size 5.50 gal
Type All Grain Boil Size   6.48 gal
Brewhouse Efficiency   68.00   Boil Time   40 minutes

Recipe Characteristics

Recipe Gravity 1.044 SG Estimated FG 1.009 SG
Recipe Bitterness 25.2 IBUs (Rager) Alcohol by Volume 4.5 %
BU : GU   0.577        
Recipe Color 5.0 SRM
Measured OG:   1.043    Measured FG:   1.008 
ADF:   81    Measured ABV:   4.6% 


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 - -
7 lbs 12.0 oz Vienna Malt (3.5 SRM) Grain 5 79.5 % 0.61 gal
2 lbs Rye Malt (Proximity) (4.0 SRM) Grain 6 20.5 % 0.16 gal
1.000 oz Centennial [9.80 %] - Boil 35.0 min Hop 7 25.2 IBUs -
1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 8 - -
1.0 pkg Belgian Ale Yeast (Wyeast Labs #1214) [124.21 ml] Yeast 9 - -

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 30.79 qt of water at 155.8 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
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.

Brewing Record

Brew Date:   Strike Temp:  
Mash Temps:  
Pre-boil OG   (1.040 SG)   Pre-boil Vol   (6.48 gal)
Actual Mash Efficiency   Pitch Temp    
Day 1: 
Day ... 
Day ... 

Brewing Notes:
05/28/2023 esheppy
Brew day today. Overnight mash. 2hours 10 minutes after I got up, have the yeast pitched and the foundry circulating oxi clean. Done plenty of time to get to church. 1.043 OG.
05/29/2023 esheppy
Fermentation started at some point yesterday. Going strong.
05/31/2023 esheppy
Fermentation seems pretty much done although the beer is still pretty cloudy. The plan is to keg this coming weekend in about 3 days. I expect the beer will look better by then.
06/02/2023 esheppy
Kegged. Really nice pear esters, so I am fairly confident that I had the yeast I thought I had. Hazy, but acceptable. Don't really taste the Centennial hops that much. Great table beer. 1.008 FG.
06/11/2023 esheppy
Been drinking this a bunch while my in-laws have been here. Nice easy drinking beer. I'm sure this won't last long.
06/25/2023 esheppy
This seems to be the least favorite of the Trash family. But they really seemed to like them all.
06/30/2023 esheppy
I keep thinking (and telling people) that this is about to blow. It is still here, though. Starting to look real clear too. Yummy beer.
07/02/2023 esheppy
The keg did blow. Was a nice beer while it lasted.
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