Partial mash (stove top): 0.5 lb 2-row, 0.5 lb carapils
Heat 1 qt water to 168 deg F, add loose grains. Maintain temp of ~152-156 deg for an hour. Place fine mesh strainer over brew kettle, pour wort through the strainer. Heat 1 qt water to 168 deg F, for use in sparging. Add water to bring total volume to 5 qt.
Note: This is the one and only time I tried to do a partial mash on the stove top; from this point out, I'll be using a cooler.
60 min boil
0.5 lb Golden malt DME (@ 60 min)
0.2 lb Belgian candy sugar (@ 60 min)
1 lb Pilsen malt DME (@ 15 min)
7 g German Perle (@ 60 min)
7 g Saaz (@ 15 min)
Cooled wort to ~80 deg F (ice bath), transferred to fermenter, aerated. Pitched ~1/2 packet (maybe a little more) of Safbrew Abbaye dry yeast.
primary: ~ 10 days (20 May)
secondary: 4 wks (17 June)
bottle: ~3 wks
|Tripel, 19 May|
20 May: Racked to secondary.
16 Jun: Bottled
Addendum, 1 Jul: This was my first attempt at a partial mash, trying it on the stove top (I didn't use the cooler for this one). Opened the bottle, not much carbonation, no head on the beer when poured. Full nose of bread, but the beer had a sour taste.
I'm thinking something may have happened to the beer, perhaps when I transferred it to secondary. I'm going to redo this one, using my current partial mash methodology, as well as reducing the time that the beer is in the fermenter. The blog page for the beer shows it in the fermenter, as a nice golden color. By the time the beer was bottled, sitting in the fermenter it was a brown color near the top, transitioning into a reddish hue, then golden near the bottom. As far as the yeast goes, I can try the Abbaye again, or look at maybe the Safbrew T-58, based on the thoughts shared here.