{"id":563,"date":"2015-01-25T19:37:00","date_gmt":"2015-01-25T19:37:00","guid":{"rendered":"http:\/\/suigenerisbrewing.com\/index.php\/2015\/01\/25\/matilda-the-seductress\/"},"modified":"2017-09-15T18:08:26","modified_gmt":"2017-09-15T18:08:26","slug":"matilda-the-seductress","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2015\/01\/25\/matilda-the-seductress\/","title":{"rendered":"Matilda, The Seductress"},"content":{"rendered":"\n\n\n\n
<\/a><\/td>\n<\/tr>\n
The Temptation of the Idler
\nAlbrecht D\u00fcrer, 1498<\/i><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

This is the penultimate post (minus the inevitable tasting notes) of my\u00a0Brewing Vintage Beers Series<\/a>. Today’s beer is \u00a0a 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.<\/p>\n

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!<\/p>\n

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.<\/p>\n

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.<\/p>\n

Recipe & brew-day notes below the fold…
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Recipe & Notes<\/h3>\n\n\n\n\n
Matilda, The Corruptor<\/i><\/span><\/td>\n<\/tr>\n
Belgian Specialty Ale<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n
Type:<\/i><\/b> All Grain<\/td>\nDate:<\/i><\/b> 25 Jan 2015<\/td>\n<\/tr>\n
Boil Size:<\/i><\/b>\u00a039.88 l<\/td>\nBoil Time:<\/i><\/b>\u00a060 min<\/td>\n<\/tr>\n
End of Boil Volume<\/i><\/b>\u00a035.88 l<\/td>\nBrewhouse Efficiency:<\/i><\/b>\u00a072.00 %<\/td>\n<\/tr>\n
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Ingredients<\/span><\/b><\/div>\n<\/td>\n<\/tr>\n
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Ingredients<\/caption>\n
Amt<\/b><\/th>\nName<\/b><\/th>\nType<\/b><\/th>\n#<\/b><\/th>\n%\/IBU<\/b><\/th>\n<\/tr>\n
3.64 kg<\/td>\nPilsner (2 Row) Ger (2.0 SRM)<\/td>\nGrain<\/td>\n1<\/td>\n75.0 %<\/td>\n<\/tr>\n
0.36 kg<\/td>\nSpecial B Malt (180.0 SRM)<\/td>\nGrain<\/td>\n2<\/td>\n7.5 %<\/td>\n<\/tr>\n
0.19 kg<\/td>\nCarafa I (337.0 SRM)<\/td>\nGrain<\/td>\n3<\/td>\n3.9 %<\/td>\n<\/tr>\n
0.66 kg<\/td>\nTurbinado (10.0 SRM)<\/td>\nSugar<\/td>\n4<\/td>\n13.6 %<\/td>\n<\/tr>\n
29.00 g<\/td>\nNorthern Brewer [6.10 %] – Boil 60.0 min<\/td>\nHop<\/td>\n5<\/td>\n15.3 IBUs<\/td>\n<\/tr>\n
21.82 g<\/td>\nHallertauer [4.80 %] – Boil 15.0 min<\/td>\nHop<\/td>\n6<\/td>\n4.5 IBUs<\/td>\n<\/tr>\n
1.5 pkg<\/td>\nTrappist High Gravity (Wyeast Labs #3787) [124.21 ml]<\/td>\nYeast<\/td>\n7<\/td>\n–<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/td>\n<\/tr>\n
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Beer Profile<\/b><\/span><\/div>\n<\/td>\n<\/tr>\n
Est Original Gravity:<\/i><\/b> 1.036 SG<\/td>\nMeasured Original Gravity:<\/i><\/b> 1.046 SG<\/td>\n<\/tr>\n
Est Final Gravity:<\/b><\/i> 1.005 SG<\/td>\nEstimated Alcohol by Vol:<\/i><\/b>\u00a04.1 %<\/td>\n<\/tr>\n
Bitterness:<\/b><\/i>\u00a019.8 IBUs<\/td>\nEst Color:<\/b><\/i>\u00a017.0 SRM<\/td>\n<\/tr>\n
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Mash Profile<\/b><\/span><\/div>\n<\/td>\n<\/tr>\n
Mash Name:<\/i><\/b> Single Infusion, Medium Body, Batch Sparge<\/td>\nTotal Grain Weight:<\/i><\/b> 4.85 kg<\/td>\n<\/tr>\n
Sparge Water:<\/i><\/b> 33.15 l<\/td>\nGrain Temperature:<\/i><\/b> 21.0 C<\/td>\n<\/tr>\n
Sparge Temperature:<\/i><\/b> 75.6 C<\/td>\nTun Temperature:<\/i><\/b> 19.0 C<\/td>\n<\/tr>\n
Adjust Temp for Equipment:<\/i><\/b> TRUE<\/td>\nMash PH:<\/i><\/b> 5.20<\/td>\n<\/tr>\n
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Mash Steps<\/caption>\n
Name<\/b><\/th>\nDescription<\/b><\/th>\nStep Temperature<\/b><\/th>\nStep Time<\/b><\/th>\n<\/tr>\n
Mash In<\/td>\nAdd 11.17 l of water at 74.7 C<\/td>\n66.7 C<\/td>\n60 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/td>\n<\/tr>\n
Sparge Step:<\/i><\/b> Batch sparge with 2 steps (13.09l, 20.07l) of 75.6 C water<\/td>\n<\/tr>\n
Mash Notes:<\/i><\/b> Simple single infusion mash for use with most modern well modified grains (about 95% of the time).<\/td>\n<\/tr>\n
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Carbonation and Storage<\/b><\/span><\/div>\n<\/td>\n<\/tr>\n
Carbonation Type:<\/i><\/b> Bottle<\/td>\nVolumes of CO2:<\/i><\/b> 2.3<\/td>\n<\/tr>\n
Pressure\/Weight:<\/i><\/b> 185.28 g<\/td>\nCarbonation Used:<\/i><\/b> Bottle with 185.28 g Corn Sugar<\/td>\n<\/tr>\n
Keg\/Bottling Temperature:<\/i><\/b> 21.1 C<\/td>\nAge for:<\/i><\/b> 30.00 days<\/td>\n<\/tr>\n
Fermentation:<\/i><\/b> Ale, Two Stage<\/td>\nStorage Temperature:<\/i><\/b> 18.3 C<\/td>\n<\/tr>\n
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Notes<\/b><\/span><\/div>\n<\/td>\n<\/tr>\n
-Hit mash-in temp dead-on
\n-Added first sparge at 85C to raise temp to mash-out
\n-Used mix of light brown sugar and white sugar to mimic turbinado
\n-Overshot gravity by quite a bit (1.040 pre-boil gravity!)<\/td>\n<\/tr>\n
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Created with <\/span> BeerSmith<\/a><\/span><\/i><\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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Previous posts in this series<\/h3>\n
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