|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 & 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 %|
|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 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|
|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|
|-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
Previous posts in this series
- A Tale of Two Beers – a review of two vintage beers I brewed over the past couple of years
- Book Review: Vintage Beer by Patrick Dawson – a review of the must-have book every vintage brewer needs on his/her bookshelf.
- Brewing Long-Aging Beers – Some Guidelines: an article covering the major things you need to consider when formulating and brewing long-aging beers.
- Brewing long-aging beers – fermenting high-gravity beers: – an article covering how to best brew high gravity beers fit for long aging.