Testing times
Posted by Jared Birbeck on Thursday, November 5, 2009
Well the temperature here in Adelaide is expected to push up into the high 30's by easrly next week with over night temp's around 20 degrees. Seems like it could be the perfect time to do a test batch on a series of yeasts with higher temp tolerance to see if I can still get a crisp, tasty easy drinking beer. Plan is for a large single batche split into 4 smaller batches using different yeasts (biere de garde, saison, ardennes and golden ale - all Belgian).
65% Pale Malt
17.5% Vienna
17.5% Munich
Bittering only to about 28 but FWH (Galaxy and Topaz) to get a bit of aroma in there and a hit of flavouring at about 0.6g/litre (Topaz and POR). Not much for some but plenty for this test. The yeasts will play a bigger role in the flavour than the hops and I want to see if I am getting off flavours from the higher temps. I don't want those flavours hiding behind masses of hops. I may add some more galaxy in as a flavour addition, but I hvae to see if I have any left after the FWH.
I want a bit of malt backbone to help support the Australian hops which tend to be a bit harsh on bittering so that's why the Munich and Vienna are in there although that's less important with such low IBU's.
65% Pale Malt
17.5% Vienna
17.5% Munich
Bittering only to about 28 but FWH (Galaxy and Topaz) to get a bit of aroma in there and a hit of flavouring at about 0.6g/litre (Topaz and POR). Not much for some but plenty for this test. The yeasts will play a bigger role in the flavour than the hops and I want to see if I am getting off flavours from the higher temps. I don't want those flavours hiding behind masses of hops. I may add some more galaxy in as a flavour addition, but I hvae to see if I have any left after the FWH.
I want a bit of malt backbone to help support the Australian hops which tend to be a bit harsh on bittering so that's why the Munich and Vienna are in there although that's less important with such low IBU's.