Tafel Mystère Belgian Single (previous recipes)
In May of 2023, I finished off my Melting Stream String Saison faster than I thought I would. 
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.
| 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% |
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 | - | - | | 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 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 | | (1.040 SG) | | Pre-boil Vol | | (6.48 gal) | | Actual Mash Efficiency | | | | Pitch Temp | | | | Fermentation | | | | | | | | Day 1: | | Day ... | Day ...
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