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Auteur Topic: Tripel (second attempt)  (gelezen 10358 keer)

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Offline Wamser

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Tripel (second attempt)
« Gepost op: 29-10-2010 20:41 u »
Hello Friends. :degroeten:

Any comments for my Tripel?

Batch Size: 20,00 L
Bitterness: 25,9 IBU
Est Color: 5,5 SRM
Est Original Gravity: 1,086 SG
Est Final Gravity: 1,018 SG
Estimated Alcohol by Vol: 8,94


4,70 kg *Pilsen AGRÁRIA (1,8 SRM) Grain 68,20 %
0,70 kg *Wheat Malt, Pale (Weyermann) (2,0 SRM) Grain 10,16 %
0,50 kg *Munich II (Weyermann) (11,4 SRM) Grain 7,26 %
0,17 kg Oats, Flaked (1,0 SRM) Grain 2,47 %
0,12 kg Rye, Flaked (2,0 SRM) Grain 1,74 %
0,50 kg Cane (Beet) Sugar (0,0 SRM) Sugar 7,26 %
0,20 kg Honey (of orange) (1,0 SRM) Sugar 2,90 %

34,00 gm Brewer's Gold [5,50 %] (75 min) Hops 16,7 IBU
24,00 gm Styrian Goldings [3,80 %] (45 min) Hops 7,1 IBU
24,00 gm Saaz [2,80 %] (10 min) Hops 2,1 IBU

1L stater Trappist Ale (White Labs #WLP500) Yeast-Ale

50º - > 20min
65º -> 90min
75º -> 15min

The starter
Use of yeast that was used to ferment another beer

1L water
120g dry malt
5gr DAP
5gr Yeast hulls
 

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Offline korek

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Re: Tripel (second attempt)
« Reactie #1 Gepost op: 29-10-2010 21:40 u »
Hi Wamser, the recepy looks good, this is how I would make a tripel. You're learning fast!

Offline Wamser

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Re: Tripel (second attempt)
« Reactie #2 Gepost op: 29-10-2010 21:59 u »
Hi Wamser, the recepy looks good, this is how I would make a tripel. You're learning fast!

But I don't have a Aeration systen. :'(

I bought  http://morebeer.com/view_product/16607/102281/Aeration_System
arrives in three weeks

Offline korek

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Re: Tripel (second attempt)
« Reactie #3 Gepost op: 29-10-2010 22:09 u »
You don't need that. When you chill the wort, let it splash into the fermenting vessel and you will have sufficient air in the wort. You bought an aeration system for the yeast starter. That is very usefull if you have a magnetic stirring device. Wamser, you're maybe planning to come to the Netherlands?

Offline Wamser

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Re: Tripel (second attempt)
« Reactie #4 Gepost op: 29-10-2010 22:17 u »
You don't need that. When you chill the wort, let it splash into the fermenting vessel and you will have sufficient air in the wort.

korek, is it correct?
I'm reading a book, which says

"In addition to the yeast cell concentration, a satisfying fermentation depends on
a suffi cient supply of the cells with oxygen. This is done by aerating the wort with
sterile air (or exceptionally with oxygen itself). An intensive distribution with fi ne
bubbles is achieved by aeration with sintered candles, venturi tubes, special nozzles
or static mixers. By using air for aeration, no problems of over - aeration can occur.
A value of 8 – 10 mg O 2 per liter wort is optimal."
Font:Handbook of Brewing: Processes, Technology, Markets (P. 209)
http://www.amazon.com/Handbook-Brewing-Processes-Technology-Markets/dp/3527316744/ref=sr_1_5?ie=UTF8&qid=1288383339&sr=8-5

 :weetniet: :denken:

 :degroeten:

Offline William

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Re: Tripel (second attempt)
« Reactie #5 Gepost op: 29-10-2010 22:21 u »
By using the slurry of a previous brew you will probabaly have enough yeast.

In case you start with a fresh yeast or not enough yeast  it is always good to aerate the wort using  the set up you show above.

Offline korek

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Re: Tripel (second attempt)
« Reactie #6 Gepost op: 29-10-2010 22:26 u »
The book is right, but only for a yeaststarter. When you brew and cook the wort with the hops for about 60 - 90 minutes, you than chill the wort to appr. 20 ºC and let it splash into the fermenting vessel. The splashing will provide enough oxygen for fermentation. That's how I do it.

Offline Wamser

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Re: Tripel (second attempt)
« Reactie #7 Gepost op: 29-10-2010 22:28 u »
The book is right, but only for a yeaststarter. When you brew and cook the wort with the hops for about 60 - 90 minutes, you than chill the wort to appr. 20 ºC and let it splash into the fermenting vessel. The splashing will provide enough oxygen for fermentation. That's how I do it.

UHH...OK! :biersmile:

Offline korek

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Re: Tripel (second attempt)
« Reactie #8 Gepost op: 29-10-2010 22:50 u »
Wamser, maybe I have to add this. First the yeast needs oxygen to grow more cells. After that the yeast must work to change sugar to alcohol and CO2.

Offline Herman

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Re: Tripel (second attempt)
« Reactie #9 Gepost op: 29-10-2010 22:53 u »
The book is right, but only for a yeaststarter. When you brew and cook the wort with the hops for about 60 - 90 minutes, you than chill the wort to appr. 20 ºC and let it splash into the fermenting vessel. The splashing will provide enough oxygen for fermentation. That's how I do it.
This will only work if you have sufficient active yeastcells available. You're on the right track Wamser.

However, i second Korek in that you don't really need to oxynate the wort prior to fermenting. However, you can do it this way. Some small breweries use pure oxygen prior to fermentation.

Offline Caspar

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Re: Tripel (second attempt)
« Reactie #10 Gepost op: 30-10-2010 09:57 u »
Hi Wamser,

I've used these kind of stones a lot in the past and they work great. However I discovered that splashing the wort with a big spoon works just as good. My 2 aeration stones and pumps are covered in dust in the corner for a few years now...

You can use different methods, but I think it is important to aerate the wort before pitching yeast. 

Offline Wamser

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Re: Tripel (second attempt)
« Reactie #11 Gepost op: 30-10-2010 15:01 u »
OK!

and about the recipe. is good? :proost:

Offline Caspar

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Re: Tripel (second attempt)
« Reactie #12 Gepost op: 30-10-2010 16:06 u »
Looks fine to me ;) .

Offline Hopmans

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Re: Tripel (second attempt)
« Reactie #13 Gepost op: 30-10-2010 16:19 u »
You can use different methods, but I think it is important to aerate the wort before pitching yeast.

But the most important thing to do is strirring with a magnetic stirrer.




Offline Hopmans

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Re: Tripel (second attempt)
« Reactie #14 Gepost op: 30-10-2010 17:06 u »
This one do i have.




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