Matilda, The Seductress

The Temptation of the Idler
Albrecht Dürer, 1498

This is the penultimate post (minus the inevitable tasting notes) of my Brewing Vintage Beers Series. Today’s beer is  a Belgian Enkel, also known as a Patersbier. This is a style of beer that I wish was much more common – it has all the flavour and complexity of a double or triple, but comes in at less than 5% ABV and thus is quite sessionable. It solves all of the problems of dubbel and tripels; you can imbibe in pint after pint of an Enkel without finding yourself hugging the floor as the room spins around you.

This beer is obviously not a high-gravity beer, so why is it part of the vintage-beer series? The answer is that this isn’t just any old beer – it is also a massive stater for one hell of a big beer I’ll be brewing (and posting about) in two weeks time, and its also been scaled up to provide a few extra litres of wort to test-ferment a dozen wild yeasts I’ve isolated over the past year. This is truly a beer with many faces!

To make this beer a good “starter” for producing yeast I am taking the rather unusual route of adding yeast nutrient to what is a beer that wouldn’t normally require it – but keep in mind, our goal isn’t simply a good beer, but its also healthy yeast at the end of the ferment. Yeast nutrient plus a strong oxygenation will fulfill that goal.

Some may be wondering about the odd name for this beer. I don’t want to give too much away, but it is related to one of my favourite novels and also to the name of the strong/vintage beer this beer’s yeast cake will be re-pitched into.

Recipe & brew-day notes below the fold…


Recipe & Notes

Matilda, The Corruptor
Belgian Specialty Ale
Type: All Grain Date: 25 Jan 2015
Boil Size: 39.88 l Boil Time: 60 min
End of Boil Volume 35.88 l Brewhouse Efficiency: 72.00 %
Ingredients
Ingredients
Amt Name Type # %/IBU
3.64 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 1 75.0 %
0.36 kg Special B Malt (180.0 SRM) Grain 2 7.5 %
0.19 kg Carafa I (337.0 SRM) Grain 3 3.9 %
0.66 kg Turbinado (10.0 SRM) Sugar 4 13.6 %
29.00 g Northern Brewer [6.10 %] – Boil 60.0 min Hop 5 15.3 IBUs
21.82 g Hallertauer [4.80 %] – Boil 15.0 min Hop 6 4.5 IBUs
1.5 pkg Trappist High Gravity (Wyeast Labs #3787) [124.21 ml] Yeast 7
Beer Profile
Est Original Gravity: 1.036 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.005 SG Estimated Alcohol by Vol: 4.1 %
Bitterness: 19.8 IBUs Est Color: 17.0 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 4.85 kg
Sparge Water: 33.15 l Grain Temperature: 21.0 C
Sparge Temperature: 75.6 C Tun Temperature: 19.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 11.17 l of water at 74.7 C 66.7 C 60 min
Sparge Step: Batch sparge with 2 steps (13.09l, 20.07l) of 75.6 C water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 185.28 g Carbonation Used: Bottle with 185.28 g Corn Sugar
Keg/Bottling Temperature: 21.1 C Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 18.3 C
Notes
-Hit mash-in temp dead-on
-Added first sparge at 85C to raise temp to mash-out
-Used mix of light brown sugar and white sugar to mimic turbinado
-Overshot gravity by quite a bit (1.040 pre-boil gravity!)
Created with BeerSmith

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