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Buckwheat's Belgium Pale Ale (previous recipes)

 

This page show previous recipes of Buckwheat's BPA. For the most recent recipe / description, click this link.




Buckwheat Belgium Pale Ale (AG) --- Batch 11

Style
Belgian Pale Ale
Batch Size
5.50 gal
Type
All Grain
Boil Size 7.76 gal
Brewhouse Efficiency 75.00 Boil Time 90 minutes

Recipe Characteristics

Recipe Gravity
1.055 SG
Estimated FG
1.011 SG
Recipe Bitterness
25.3 IBUs (Rager)
Alcohol by Volume
5.8 %
BU : GU 0.460    
Recipe Color
8.2 SRM
Color
  
Measured OG: 1.053 
 Measured FG: 1.014 
ADF: 74%  Measured ABV: 5.1 

Ingredients 

Ingredients
AmtNameType#%/IBU
6.00 gGypsum (Calcium Sulfate) (Mash 60.0 mins)Water Agent1-
9 lbsPilsner (2 Row) Bel (2.0 SRM)Grain280.9 %
1 lbsBiscuit Malt (23.0 SRM)Grain39.0 %
1 lbsCaramunich Malt (35.0 SRM)Grain49.0 %
2.0 ozSugar, Table (Sucrose) (1.0 SRM)Sugar51.1 %
0.375 ozMagnum [14.70 %] - Boil 60.0 minHop621.5 IBUs
0.50 tspIrish Moss (Boil 15.0 mins)Fining7-
0.50 tspYeast Nutrient (Boil 10.0 mins)Other8-
1.000 ozGoldings, East Kent [5.80 %] - Boil 5.0 minHop93.8 IBUs
2.0 pkgSafBrew Ale (DCL Yeast #S-33) [25.00 ml]Yeast10-

Mash Profile

Mash Steps
NameDescriptionStep TemperatureStep Time
Mash InAdd 13.75 qt of water at 159.1 F148.0 F75 min

Batch sparge with 2 steps (1.76gal, 3.88gal) of 168.0 F water
Recipe Notes
 
Started as recipe "Antwerp Afternoon" on p205 from Brewing Classic Styles. My wife (buckwheat) picked that recipe out from the book as one she might like. Looking at it, I decided that she was probably right.
Water profile totals:
72.5 Ca; 8.5 Mg; 21.4 Na; 149 SO4; 23.5 Cl; 104 HC03
Pitch as close to 60F as possible. Let fermentation go where it wants, but try to keep under 72.
Carbonate in keg to 2.7 ~14PSI @40F.

Brewing Record

Brew Date:
 5/18/2014
Strike Temp: 
Mash Temps:
 150 , 148
Pre-boil OG 1.043 (1.045 SG) Pre-boil Vol 7.5 (7.76 gal)
Actual Mash Efficiency
 80
Pitch Temp  60
Fermentation      
Day 1: Very strong 64
Day 2: Slowing down 68 
Day ... 

Brewing Notes:
05/17/2014 esheppy
Bought ingredients last night at a new lhbs. Overshot the amount of flavor grains and decided just to leave those amounts in. We'll have to see if "Buckwheat" notices a difference.
05/19/2014 esheppy
Brewed yesterday. Things went pretty well, although my OG is a bit low at 1.053. Fermentation was active this morning at 60 degrees.
05/20/2014 esheppy
Monday evening fermentation was rocking at 64. This morning, things are slowing down 68.
05/21/2014 esheppy
Took a sample. Tasting really good. Lots of yeast haziness still. Gravity at 1.016, putting the beer at almost 5% abv. Expect it to drop a few more points. Hope it clears up some.
06/01/2014 esheppy
Kegged. Sample tasted like what I think this beer should taste like. Nice golden color. Clarity improved from last comment, but still not perfectly clear. This is OK in the beer. 1.014 fg puts the abv at 5.1. Put in beer fridge to cool some before putting in keggerator. Should be drinking by next weekend.
07/06/2014 esheppy
The Beer Model and I have been drinking. Really good. Think it is almost gone.
07/26/2014 esheppy
The Beer Model killed the keg last night. I noticed that her glass of beer was crystal clear.


Buckwheat Belgium Pale Ale (AG) --- Batch 10

Style
Belgian Pale Ale
Batch Size
5.50 gal
Type
All Grain
Boil Size   7.76 gal
Brewhouse Efficiency   75.00   Boil Time   90 minutes

Recipe Characteristics

Recipe Gravity
1.052 SG
Estimated FG
1.010 SG
Recipe Bitterness
24.4 IBUs (Rager)
Alcohol by Volume
5.5 %
BU : GU   0.472        
Recipe Color
8.3 SRM
Color
   
Measured OG:    1.049   Measured FG:    1.012
ADF:    75%   Measured ABV:    4.8

Ingredients

Ingredients
Amt Name Type # %/IBU
9 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 85.7 %
12.0 oz Biscuit Malt (23.0 SRM) Grain 2 7.1 %
12.0 oz Caramunich Malt (56.0 SRM) Grain 3 7.1 %
0.375 oz Magnum [14.70 %] - Boil 60.0 min Hop 4 21.5 IBUs
0.50 tsp Irish Moss (Boil 15.0 mins) Fining 5 -
0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 6 -
0.750 oz Goldings, East Kent [5.80 %] - Boil 5.0 min Hop 7 2.8 IBUs
2.0 pkg SafBrew Ale (DCL Yeast #S-33) [25.00 ml] Yeast 8 -

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 13.13 qt of water at 159.1 F 148.0 F 75 min

Batch sparge with 2 steps (1.86gal, 3.88gal) of 168.0 F water Recipe Notes
Started as recipe "Antwerp Afternoon" on p205 from Brewing Classic Styles. My wife (buckwheat) picked that recipe out from the book as one she might like. Looking at it, I decided that she was probably right.
Pitch as close to 60F as possible. Let fermentation go where it wants, but try to keep under 72.
Carbonate in keg to 2.7 ~14PSI @40F.

Brewing Record

Brew Date:
 3/30
Strike Temp:   162
Mash Temps:
 150 all the way through 1.5 hours
Pre-boil OG   1.036 (1.042 SG)   Pre-boil Vol   8 gal (7.76 gal)
Actual Mash Efficiency
 80
Pitch Temp    60
Fermentation            
Day 1: Active early. 60 degrees
Day ... 
Day ... 

Brewing Notes: 03/27/2013 esheppy
Purchased the ingredients. Hope to brew this weekend. 
04/06/2013 esheppy
Took a sample. 1.018 gravity reading. 
04/13/2013 esheppy
Was going to keg today, but the gravity is at 1.017 which is way higher than I want for this beer. Going to rack to secondary and add 2oz table sugar in hopes that this kick-starts the yeast a little bit. 
04/18/2013 esheppy
Kegged today. FG is 1.012, which is much more reasonable than what I measured before the secondary. Tastes wonderful. It is exactly how I remember it and exactly how I think it should taste. My only issue with this beer is the clarity. Maybe that will improve in the keg. delete
04/27/2013 esheppy
Had some last night. My pint was very hazy, but this might be a result of first-pour yeast. The beer model had one that looked better from across the room. Flavor is what I remember this beer always has been ... sort of a little sister to Phat & Tyred. 
05/08/2013 esheppy
Beer is still not clear, but much improved from first pours. Flavor is what it should be. A bit foamy, but not too bad.

Buckwheat Belgium Pale Ale (AG) --- Batch 9

Style
Belgian Pale Ale
Batch Size
5.50 gal
Type
All Grain
Boil Size
7.00 gal
Brewhouse Efficiency
70.00
Boil Time
90 minutes

Recipe Characteristics

Recipe Gravity
1.053 SG
Estimated FG
1.010 SG
Recipe Bitterness
26.1 IBUs (Rager)
Alcohol by Volume
5.6 %
BU : GU
0.491



Recipe Color
8.4 SRM
Color


Measured OG:
1.055

Measured FG:
1.010
ADF:
82%

Measured ABV:
5.9%

Ingredients

Ingredients
Amt Name Type # %/IBU
10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 86.5 %
13.0 oz Biscuit Malt (23.0 SRM) Grain 2 7.0 %
12.0 oz Caramunich Malt (56.0 SRM) Grain 3 6.5 %
1.50 oz Goldings, East Kent [4.50 %] - Boil 50.0 min Hop 4 24.0 IBUs
0.50 tsp Irish Moss (Boil 15.0 mins) Fining 5 -
0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 6 -
0.75 oz Goldings, East Kent [4.50 %] - Boil 5.0 min Hop 7 2.1 IBUs
2.0 pkg SafBrew Ale (DCL Yeast #S-33) [25.00 ml] Yeast 8 -

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 14.45 qt of water at 159.1 F 148.0 F 75 min

Batch sparge with 2 steps (1.27gal, 3.50gal) of 168.0 F water
Recipe Notes
Started as recipe "Antwerp Afternoon" on p205 from Brewing Classic Styles. My wife (buckwheat) picked that recipe out from the book as one she might like. Looking at it, I decided that she was probably right.
Pitch as close to 60F as possible. Let fermentation go where it wants, but try to keep under 72.
Batch prime with 4.8oz sugar in the keg.

Brewing Record

Brew Date:
11/13/2011

Strike Temp:
165
Mash Temps:  
158 ... added ice down to 148 got up to 152
Pre-boil OG
1.053 (1.049 SG)
Pre-boil Vol
7 gal (7.00 gal)
Actual Mash Efficiency
88.8%

Pitch Temp
165
Fermentation





Day 1: Quick start. Had to add blow-off tube. 66 degrees.
Day 2: Going strong. Still at 66 degrees.
Day 3: Finished main fermentation late in the day. Up to 70.

Brewing Notes: 11/13/2011 esheppy
Brewing today. Did the starter yesterday afternoon with 2 of my harvested S33 jars in 4 cups water and 1 cup DME. 
11/14/2011 Brew Day (yesterday) esheppy
Everything went well. Think I need to up my expected efficiency and my boil-off rate. Used hop bags for both hop additions. Ended up diluting with about half a gallon of water. Ended up with about 5.75 gallons at about 1.055. Starter brought up above 6 gallons. Fast start to fermentation. Had to add blow-off tube this morning. 
12/01/2011 Kegged (last night) esheppy
Kegged this up last night with 4.75oz sugar for natural carbonation. Got much better attenuation than last time and ended up with an almost 6% ABV beer. Sample tasted good. Had enough left over after filling the keg to get two PET liter bottles as well. 
12/06/2011 esheppy
Killed the old keg. Good thing I have this one almost ready to go. 
12/14/2011 esheppy
Carbonation phase is over. Going to let this sit at room temp for a few more days and then start the chilling process. 
12/19/2011 esheppy
Put in keggerator today. Will let it cool for a few days and then start letting the beer model drink. 
12/20/2011 esheppy
Tasted my first pull off the keg. Tasted good, but there is lots of foam right now. Why does it take me so long to get the carbonation on the kegs dialed in? 
01/01/2012 esheppy
Still lots of foam but man this tastes good. Much better than last batch I think. 
09/07/2012 esheppy
Drank the last bottle. Really good in the bottle after almost 5 months.


Buckwheat Belgium Pale Ale (AG) --- Batch 8

Style
Belgian Pale Ale
Batch Size
5.50 gal
Type
All Grain
Boil Size   7.00 gal
Mash Efficiency   70.00   Boil Time   90 minutes

Recipe Characteristics

Recipe Gravity
1.053 SG
Estimated FG
1.012 SG
Recipe Bitterness
26.1 IBUs (Rager)
Alcohol by Volume
5.5 %
BU : GU   0.491        
Recipe Color
8.4 SRM
Color
   
Measured OG:    1.053   Measured FG:    1.016
ADF:    70%   Measured ABV:    5.0%

Ingredients

Ingredients
Amt Name Type # %/IBU
10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 86.5 %
13.0 oz Biscuit Malt (23.0 SRM) Grain 2 7.0 %
12.0 oz Caramunich Malt (56.0 SRM) Grain 3 6.5 %
1.50 oz Goldings, East Kent [4.50 %] - Boil 50.0 min Hop 4 24.0 IBUs
0.75 oz Goldings, East Kent [4.50 %] - Boil 5.0 min Hop 7 2.1 IBUs
0.50 tsp Irish Moss (Boil 15.0 mins) Fining 5 -
0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 6 -
2.0 pkg SafBrew Ale (DCL Yeast #S-33) [25.00 ml] Yeast 8 -

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 31.39 qt of water at 156.2 F 150.0 F 60 min

Remove grains, and prepare to boil wort Recipe Notes
Started as recipe "Antwerp Afternoon" on p205 from Brewing Classic Styles. My wife (buckwheat) picked that recipe out from the book as one she might like. Looking at it, I decided that she was probably right.
Pitch as close to 60F as possible. Let fermentation go where it wants, but try to keep under 72.
Batch prime with 5.0oz sugar in the keg.

Brewing Record

Brew Date:
 8/21/2011
Strike Temp:   156
Mash Temps:
 150 all the way through
Pre-boil OG  1.040 (1.049 SG)   Pre-boil Vol   (7.00 gal)
Actual Mash Efficiency
 bad
Pitch Temp    65
Brewing Notes:

08/18/2011

Bought the ingredients today. Night and simple grain bill.
08/22/2011 Brew Day (yesterday) esheppy
Brewed it up yesterday. My mash extraction was bad. I got a 1.040 pre-boil gravity compared to the expected 1.049. I compensated with about a pound of DME. I also did the 50 minute addition at 60 minutes. Everything else went well. Just wish I knew why my mash efficiency was so low. See Buckwheat BPA Brew Day on my blog.
08/22/2011 fast start esheppy
Signs of fermentation were there before bed last night. This morning the yeasties were very active. 64F.
08/23/2011 Slowing down esheppy
Yeasties are already slowing down. Took away the ice bottles.
08/28/2011 Sample esheppy
Took a sample. My SG is at 1.016, which is a bit disappointing considering the perfect 150 mash temps. Sample did not taste overly sweet, so I don't think I screwed up too bad on fermentation temperature. Maybe I need to get back to fermentation basics. 
09/08/2011 Kegged esheppy
Kegged it up. FG still 1.016. The sample tasted fantastic. Am trying natural carbonation in the keg for the first time. See how it works out. Harvested the S33 ... just for the fun of it.
09/24/2011 esheppy
Put in keggerator to get it chilled down. Going to use my Beer Gun to bottle some up soon.
10/06/2011 esheppy
Tried to pour some from keggerator. WAY too carbonated. I am not sure what I was thinking with 5oz of priming sugar. It looks like I acted like I was carbing 5.5 gallons instead of 5 gallons. I wonder how long I'm going to have to off-gas extra CO2 to make this batch drinkable.
11/11/2011 esheppy
Been awhile since I commented on this beer. It took awhile, but the carbonation issue has been resolved. The Beer Model and I have been drinking it from the keg. I've decided to brew it again this weekend, because I think the keg is getting pretty empty.

Buckwheat Belgium Pale Ale (AG) Batch 6 & 7--- cost 24.69

Style
Belgian Pale Ale
Batch Size
5.00 gal
Type
All Grain
Boil Size   6.84 gal
Mash Efficiency   75.00   Boil Time   90 minutes

Recipe Characteristics

Recipe Gravity
1.053 SG
Estimated FG
1.014 SG
Recipe Bitterness
26.2 IBU (Rager)
Alcohol by Volume
5.13 %
BU : GU   0.492        
Recipe Color
8.9 SRM
Color
   
Measured OG S33:    1.054   Measured FG S33:    1.012
ADF S33:    77.8%   Measured ABV S33:    5.48%
Measured OG US05: 

1.054

Measured FG US05:
1.009
ADF US05:
83.3%

Measured ABV US05:
5.87%

Ingredients

Amount Item Type % or IBU
8 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 86.58 %
11.0 oz Biscuit Malt (23.0 SRM) Grain 7.00 %
10.1 oz Caramunich Malt (56.0 SRM) Grain 6.42 %
1.00 oz Goldings, East Kent [5.40 %] (60 min) Hops 24.2 IBU
0.50 oz Goldings, East Kent [5.40 %] (5 min) Hops 2.0 IBU
0.52 tsp Irish Moss (Boil 15.0 min) Misc
0.52 tsp Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs SafBrew Ale (DCL Yeast #S-33) Yeast-Ale

Mash Profile

Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 12.27 qt of water at 161.4 F 150.0 F

Batch Sparge Round 1: Sparge with 0.47 gal of 168.0 F water
Batch Sparge Round 2: Sparge with 2.36 gal of 168.0 F water
Batch Sparge Round 3: Sparge with 2.36 gal of 168.0 F water
Recipe Notes
Started as recipe "Antwerp Afternoon" on p205 from Brewing Classic Styles. My wife (buckwheat) picked that recipe out from the book as one she might like. Looking at it, I decided that she was probably right.
Pitch as close to 60F as possible. Let fermentation go where it wants, but try to keep under 72.
Batch prime with 4.5oz sugar in keg.

Brewing Record

Brew Date:
3/20/2011

Strike Temp:   162
Mash Temps:
 150 - 152
Pre-boil OG   (1.040)   Pre-boil Vol   (7.00gal)
Actual Mash Efficiency
 79%
Pitch Temp    65
Fermentation            
Day 1: Nice kraussen early.  Temps ~65
Day 2: S33 already no kraussen.  US05 still working.  Both ~65  
Day ... 

Comments 03/20/2011 Brewing Day esheppy
Brewed it up. My calculated efficiency came out at 73% even though I measured my mash efficiency at 79%. I guess that isn't a huge difference. Got quite a bit of break material and hops at the beginning of the pour from the pot to the fermentors. All in all things went pretty well, though.
04/16/2011 Bottled esheppy
Bottled up the US05 and then the S33. US05: got 15 12 oz bottles, 2 bombers, and 2 liter bottles. S33: got 16 12 oz bottles, 1 bomber, and 2 liter bottles. S33 did much better on attenuation than last time. They did have a noticeable difference. S33 had a touch of the Belgium flavor (not as much as T58, but could notice it after tasting US05). If the Beer Model tells a difference, my bet is she will like US05 better. 
04/18/2011 esheppy
Note to self: the paw print caps are the US05. Make sure I label correctly.
05/07/2011 Taste test esheppy
The beer model and I compared the US05 with the S33. She prefered S33. I thought they were close enough that I did not have a preference. S33 Does have just a bit of belgium fruitiness. S33 also had a significantly better head.I guess S33 is the winner.
08/17/2011
Time to start thinking about batch #8.


Buckwheat Belgium Pale Ale (AG) batch 4 & 5--- cost $27.57

Style
Belgian Pale Ale
Batch Size
5.00 gal
Type
All Grain
Boil Size   6.00 gal

Recipe Characteristics

Recipe Gravity
1.054 SG
Estimated FG
1.014 SG
Recipe Bitterness
26.2 IBU (Rager)
Alcohol by Volume
5.19 %
BU : GU   0.487        
Recipe Color
10.0 SRM
Color
   
Measured OG S33:    1.063   Measured FG S33:    1.020
ADF S33:    68%   Measured ABV S33:    5.61
Measured OG T58: 

1.063

Measured FG T58:
1.014
ADF T58:
77.8%

Measured ABV T58: 

6.4

Ingredients

Amount Item Type % or IBU
9 lbs 14.4 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 86.39 %
13.0 oz Biscuit Malt (23.0 SRM) Grain 7.07 %
12.0 oz Caramunich Malt (56.0 SRM) Grain 6.54 %
1.00 oz Goldings, East Kent [5.40 %] (60 min) Hops 24.2 IBU
0.50 oz Goldings, East Kent [5.40 %] (5 min) Hops 2.0 IBU
0.52 tsp Irish Moss (Boil 15.0 min) Misc
0.52 tsp Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs SafBrew Ale (DCL Yeast #S-33) Yeast-Ale

Mash Profile

Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 14.33 qt of water at 161.4 F 150.0 F

Drain Mash Tun
Batch Sparge Round 1: Sparge with 4.04 gal of 168.0 F water
Batch Sparge Round 2: Sparge with 2.02 gal of 168.0 F water
Recipe Notes
Started as recipe "Antwerp Afternoon" on p205 from Brewing Classic Styles. My wife (buckwheat) picked that recipe out from the book as one she might like. Looking at it, I decided that she was probably right.
Pitch as close to 60F as possible. Let fermenation go where it wants, but try to keep under 72.
Batch prime with 2.5oz sugar.

Comments 11/15/2010 Brewing Day (yesterday) esheppy
Batch #4 (and #5). Seem to get a much higher efficiency with a bigger batch. At about 76% into the boiler and 78% into the fermenter. My final volume might have been low, though. Used an ice bath to get down to 75F or so. Then, put the wort in the fermenters and relied on cold air to get them down into 60's. Split this up with S33 yeast into Rutt and T58 in Tuke. Letting Tuke ferment a bit higher. Both were very active the next morning. Rutt at about 62. Tuke at about 66.
11/16/2010
This morning, Rutt (S33) was at about 66 and Tuke(T58) was at about 70. Tuke was even a bit higher last night. The T58 seems to be over with the intense fermentation. S33 is still eating away.
11/16/2010
NOTE TO SELF: I need to remember to get the darker CaraMunich malt when making this beer. I am pretty sure that the last couple of times I got some of the lighter stuff.delete
11/17/2010
Last night I removed both from their coolers. Both had calmed down considerably. This morning, S33 is pretty clear and at 66. T58 is still cloudy at about 68.delete
11/27/2010 Bottled esheppy
Bottled the S33. Really disappointing attenuation, but tasted ok. I might have mashed high on this batch. I guess we will have to see how T58 does. Got 17 12 oz bottles, 1 22oz bottle, and 2 liter bottles.delete
12/05/2010 Bottled esheppy
Finally bottled the T58. Pretty good attenuation on this one which makes me even more disappointed and/or scared about the S33. No bottle bombs on the S33 yet, though. Can certainly taste the Belgium funk on the T58 sample, but I don't think it will end up being too bad once we start drinking. Got 16 12oz; 1 liter; 1 22oz; and 1 2 liter growler.delete
01/23/2011
Drinking my growler (T58) with the growler tap. Very good. Think this is about the right amount of age. 
02/25/2011 New experiment? esheppy
Running low on both versions. I think it is about time to think about brewing this up again. I think this time, I will try S33 vs US05 and see what the beer model thinks about that.

--------

Buckwheat Belgium Pale Ale (AG) Batch 3--- cost $11.89

Style
Belgian Pale Ale
Batch Size
2.40 gal
Type
All Grain
Boil Size   3.01 gal

Recipe Characteristics

Recipe Gravity
1.054 SG
Estimated FG
1.014 SG
Recipe Bitterness
25.3 IBU (Rager)
Alcohol by Volume
5.21 %
BU : GU   0.468        
Recipe Color
9.5 SRM
Color
   
Measured OG:    1.047   Measured FG:    1.009
ADF:    80.1%   Measured ABV:    4.95%

Ingredients

Amount Item Type % or IBU
4 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 87.80 %
6.0 oz Caramunich Malt (56.0 SRM) Grain 7.32 %
4.0 oz Biscuit Malt (23.0 SRM) Grain 4.88 %
0.50 oz Goldings, East Kent [5.00 %] (60 min) Hops 23.3 IBU
0.25 oz Goldings, East Kent [5.00 %] (5 min) Hops 1.9 IBU
0.25 tsp Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs SafeAle American Ale (Fermentis #US-05) Yeast-Ale

Mash Profile

Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 6.41 qt of water at 161.4 F 150.0 F

Batch Sparge Round 1: Sparge with 0.64 gal of 168.0 F water
Batch Sparge Round 2: Sparge with 1.63 gal of 168.0 F water
Recipe Notes
Started as recipe "Antwerp Afternoon" on p205 from Brewing Classic Styles. My wife (buckwheat) picked that recipe out from the book as one she might like. Looking at it, I decided that she was probably right.
Pitch as close to 60F as possible. Let fermenation go where it wants, but try to keep under 72.
Batch prime with 2.5oz sugar.

Buckwheat Belgium Pale Ale Batches 1 & 2 --- cost $11.98
Style   Belgian Pale Ale   Batch Size   2.40 gal
Type   Partial Mash   Boil Size   1.92 gal

Recipe Characteristics

Recipe Gravity   1.054 SG   Estimated FG   1.014 SG
Recipe Bitterness   22.6 IBU (Rager)   Alcohol by Volume   5.17 %
BU : GU   0.421        
Recipe Color   9.1 SRM  
Color
   
Measured OG:    1.054   Measured FG:    1.016
ADF:    70.3%   Measured ABV:    5.0%
OG 2:

1.054

FG 2

1.014
ADF 2

74.1%

ABV 2:

5.2%

Ingredients

Amount Item Type % or IBU
1 lbs 12.0 oz Briess Pilsen Light LME (2.0 SRM) Extract 42.42 %
1 lbs 12.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 42.42 %
6.0 oz Caramunich Malt (56.0 SRM) Grain 9.09 %
4.0 oz Biscuit Malt (23.0 SRM) Grain 6.06 %
0.50 oz Goldings, East Kent [5.00 %] (60 min) Hops 20.8 IBU
0.25 oz Goldings, East Kent [5.00 %] (5 min) Hops 1.7 IBU
0.25 tsp Yeast Nutrient (Boil 10.0 min) Misc  
1 Pkgs SafBrew Ale (DCL Yeast #S-33) Yeast-Ale  

Mash Profile

Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 2.97 qt of water at 161.4 F 150.0 F

Batch Sparge Round 1: Sparge with 0.55 gal of 168.0 F water
Batch Sparge Round 2: Sparge with 1.01 gal of 168.0 F water

Recipe Notes

Started as recipe "Antwerp Afternoon" on p205 from Brewing Classic Styles. My wife (buckwheat) picked that recipe out from the book as one she might like. Looking at it, I decided that she was probably right.
Pitch as close to 60F as possible. Let fermenation go where it wants, but try to keep under 72.
Batch prime with 2.5oz sugar. Comments 03/21/2010 Brewing Day
Was up pretty early, and decided to get a jump on the mash before church, so the mash lasted a few hours. I doubt I'll notice the difference, but it will be interesting to see how this turns out. Am also hydrating the yeast for a longer period of time than my usual practice.
03/23/2010
Fermentation is already on the decline. Keg thermometer has been up to the 72/74 range.
03/28/2010
Tried a little sample today. Tastes like beer. Not really that remarkable, but beer none-the-less. Still a bit cloudy. Will keep this beer on schedule.
04/03/2010 Bottled Sheppy
Bottled it up in 19 12oz and 2 1 liter bottles. FG came to 1.016. Ok ADF, but I was sort of hoping that the S33 yeast would perform better. I really liked how the biscuit came through. It sort of makes me think this is the little brother to Phat & Tyred.
04/27/2010 esheppy
Have tried this a few times and am really pleased with the way it turned out. It really does remind me of a slightly lighter, less bodied Phat & Tyred. Unfortunately, the Beer Model says she likes it too.
04/27/2010 esheppy
The beer model tells me that this is her favorite. I cannot blame her, because it is very good. Might have to get this beer scheduled again.
06/06/2010 Brewing Day esheppy
Brewing up batch #2. Same recipe, so not archiving this page. I am doing a long mash again. Trying a little "mini-starter" on the dry yeast... just 1 cup water and 1/4 cup DME, let the yeast sit on top of that for a few hours and will pitch straight into the cooled wort. Will also use fermcap on this boil.
06/06/2010
Kept a bunch of the cold-break gunk out of this on. OG right at 1.054 again. Pitched a little less than 60. Placed into a cold cooler to ferment. The yeast should be ready to go. Hopefully pitching low won't make it unwilling to start out on the fermenter.
06/08/2010
Hot and heavy fermentation is already done. Put in warmer cooler. Hope fermentation did not stall.
06/22/2010 Bottled esheppy
18 12oz bottles and 3 liter bottles. ADF was better this time. Think it tastes about the same. Perhaps a bit drier, but that may be because it is uncarbonated at this point. We will see if the beer model claims to like this one as well.
07/09/2010
Tried the lb from the new batch. Wonderful. Consistent to the other batch.
07/23/2010 esheppy
Yep, batch 2 is as good as batch 1.
07/24/2010 Brewing Day esheppy
Brewed up my first all-grain batch. My OG is pretty bad for an embarrassing 61% brew house efficiency. Overfilled. Boil over, so maybe it is not quite as bad as it seems, but even so, probably need to figure out how to get more sugars out.
07/25/2010
Fermentation is going. Temp at about 62. Took out the ice and will let it heat up naturally for the rest of the fermentation.
08/03/2010
Had a little shot glass. Lighter in color than the partial mash. Tastes thinner.
08/08/2010 esheppy
Bottled up with 2.25 oz sugar in 1 cup water. Got 13 12 oz bottles and the 5 liter keg filled up. Really good attenuation. Significantly lighter in color and does seem thinner in the mouth feel. The nice biscuity flavor is also not as pronounced. A learning experience for sure. Need to get this AG process nailed down better. Think this will still be a pretty good beer, especially for the light beer fans.
09/08/2010 esheppy
Put a couple in the fridge. Need to make room to add some more.
09/10/2010 esheppy
Tried the AG with the original version. They taste very close. I think I might have detected more mouth feel in the original but not much. The AG is lighter in color, but I am pretty sure I would not detect a difference in a blind taste test.

 
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