Patersbier #7

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Patersbier #7

Postby Pjam » Mon Oct 20, 2014 16:17

Claimed to be brewed by Belgian Monks for personal consumption. Patersbier (fathers beer) should be simple and light.

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.500
Total Hops (g): 55.00
Original Gravity (OG): 1.042
Final Gravity (FG): 1.011
Alcohol by Volume (ABV): 4.1 %
Colour (SRM): 2.8 (EBC): 5.7
Bitterness (IBU): 17. (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 80

Grain Bill
----------------
4.500 kg Pilsner Malt (100%)

Hop Bill
----------------
45g Saaz (2.8%)
5g Saaz (2.8%)
5g Hallertauer (2.8%)

----------------
Single step Infusion at 66°C Over night.
Fermented at 20°C with S-33 Belgian Ale
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Re: Patersbier #7

Postby pittsy » Mon Oct 20, 2014 20:02

I like the sound of this , as you say nice and simple grain bill . Very low ibu which will make it seem sweet , i would expect a lower mash temp to balance it more , 64c . And it shouls still retain sweetness without over doing it . I also expect the yeast strain would bring a lot to the flavour , any idea on similar or original yeast used ( I assume you've opted for a dried standard version )
I would be very interested in your results , hope it turns out great for you .
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Re: Patersbier #7

Postby Pjam » Mon Oct 20, 2014 20:54

Thanks pittsy :)

pittsy wrote: I also expect the yeast strain would bring a lot to the flavour , any idea on similar or original yeast used ( I assume you've opted for a dried standard version )


You know yeast is the one I've skimped on .......... my recipe called for Wyeast 3787, but I'm not familiar with it and S-33 was easy for me. TBH yeast is the one area I need to experiment with.

But still, refreshingly simple :)
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Re: Patersbier #7

Postby Pjam » Mon Oct 20, 2014 21:20

pittsy wrote: i would expect a lower mash temp to balance it more , 64c .


Ah that kinda tip is good for me, still lots to learn pittsy.
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Re: Patersbier #7

Postby serum » Tue Oct 21, 2014 08:28

Yeast really is the most important thing in a Belgian beer and I've heard the Safale one isn't very good. If you want to go with dried then a lot of the guys on here seem to like the Mangrove Jacks Belgian yeast.

I agree with Pittsy about the 64C mash. That's definitely a good idea.

With recipes this simple you could use all kinds of Belgian yeasts. I really like Wyeast 3522 / WLP550. That would work really nicely with it too. I've heard of people using a small beer as a form of yeast starter and then pitching a bigger beer on the yeast cake. This beer could be a prime candidate for that sort of thing.

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Re: Patersbier #7

Postby johnsaunders » Tue Oct 21, 2014 08:44

Do all the hops go into the start of the boil?

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Re: Patersbier #7

Postby serum » Tue Oct 21, 2014 09:13

cyberheater wrote:Do all the hops go into the start of the boil?


Looking at the amounts I'd imagine the first lot is for bitterness and the second two for flavour, maybe with 20-30 mins left. The 5g additions seem a little small for a late aroma addition but maybe I'm wrong.

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Re: Patersbier #7

Postby Pjam » Tue Oct 21, 2014 11:46

Ooops sorry, missed it out. something like this :-


45g Saaz (2.8%) ................ 80 mins
5g Saaz (2.8%) ..................15 mins
5g Hallertauer (2.8%) ......... 15 mins
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Re: Patersbier #7

Postby GrahamT » Tue Oct 21, 2014 11:57

WY3787 (same as WLP 530, and I've used both more than once) is fantastic stuff. It just seems to turn wort into total loveliness and attenuates brilliantly. Give it a try with a decent starter (maybe a straight 1.5 litres for this), keep it low (17Cish) for 3 days, rake up after that and I doubt you'll be disappointed.

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Re: Patersbier #7

Postby serum » Tue Oct 21, 2014 12:07

Graham wrote:WY3787 (same as WLP 530, and I've used both more than once) is fantastic stuff. It just seems to turn wort into total loveliness and attenuates brilliantly. Give it a try with a decent starter (maybe a straight 1.5 litres for this), keep it low (17Cish) for 3 days, rake up after that and I doubt you'll be disappointed.


I've got a vial of this at the ready for one of my next brews, can't wait to give it a go in a decent brew. I love the flavour of Westmalle yeast in commercial blond beers, it's very hard to describe though, not the obvious fruit, bubblegum or spice type flavours.

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Re: Patersbier #7

Postby Pjam » Mon Oct 27, 2014 14:51

Graham wrote:WY3787 (same as WLP 530, and I've used both more than once) is fantastic stuff. It just seems to turn wort into total loveliness and attenuates brilliantly. Give it a try with a decent starter (maybe a straight 1.5 litres for this), keep it low (17Cish) for 3 days, rake up after that and I doubt you'll be disappointed.


Next time Graham, I will. I've read enough to to wish I'd used it this time .......... Anyone got a vial going unused? :)
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Re: Patersbier #7

Postby Rivvo » Sat Dec 27, 2014 14:17

Pjam, how did this end up please, I'm planning a Petersbier in the new year but was thinking of adding some spices.

Last edited by Rivvo on Sat Dec 27, 2014 18:51, edited 1 time in total.

Drinking - Pater's Biere, Golden Mile summer ale, Brittania bitter, Red Sun Ryesing, All around the world IPA, Temptation Tripel, Old Shuch stout,
Bottled and conditioning -
Fermenting -
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Re: Patersbier #7

Postby Pjam » Sat Dec 27, 2014 15:37

Very good Rivvo.

I brewed it with Mrs Pjam in mind and it's just right for her, she likes it. TBH for me it's a bit boring ......... very easy drinking but a little dull. Next time I'll try a different yeast and a tad more bitter.

Would you like a bottle of mine to try?
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Re: Patersbier #7

Postby Rivvo » Sat Dec 27, 2014 18:50

I'd love to try one, an impromptu and late secret Santa beer swap?
I gave an APA that's been quite well received if you're interested?

Drinking - Pater's Biere, Golden Mile summer ale, Brittania bitter, Red Sun Ryesing, All around the world IPA, Temptation Tripel, Old Shuch stout,
Bottled and conditioning -
Fermenting -
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Re: Patersbier #7

Postby Pjam » Sat Dec 27, 2014 19:01

Rivvo wrote:I'd love to try one,


Your very welcome to one :D PM your address and I'll stick one in the post :thumb:

And your APA ........ why not :D
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