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--- recipes:ale_van_der_drupe [2014/12/07 15:30] – [All-Grain BIAB] mrmekon
+++ recipes:ale_van_der_drupe [2017/09/11 12:10] (current) – external edit 127.0.0.1
@@ Line 4: / Line 4: @@
 Bentleybrau Brewery's Ale van der Drupe \\
-A Belgian pale ale with El Dorado and Calypso hops, primaried on cherries.  Stovetop partial mash.
+A Belgian pale ale with El Dorado and Calypso hops, primaried on cherries & ginger.  Stovetop partial mash.
 Based on this: http://www.homebrewtalk.com/f12/el-dorado-calypso-hop-belgian-pale-ale-419752/
 ===== Partial Mash BIAB =====
-**Brewed:**  \\
+**Brewed:**  2014-12-07 \\
-**Target OG:**  \\
+**Target OG:** 1.052 \\
-**Strike hit:**  \\
+**Strike hit:** Way off (85C instead of 67C) \\
-**OG:**  \\
+**OG:** 1.076 (wat!?) \\
-**FG:**  \\
+**FG:** 1.012 \\
-**ABV:** \\
+**ABV:** 8.4% (likely error in OG measurement, expect 5%)\\
 **BrewTarget Recipe:**
@@ Line 73: / Line 73: @@
 Brought 8.850L to 92C.\\
 Lots of dough balls at mash in.  Still at 85C after 10 minutes of stirring.  Added another 1.5L cold water to a total of 10.350L, which was at 70.9C.  Mashed with lid off to allow it to drop more. "Batch Sparge" was selected in BrewTarget, and should not have been. \\
-Added another 100g crushed belgian pale ale malt @67C to make sure there are at least some living enzymes.  Let it drop to 66C.\\
+Added another 200g crushed belgian pale ale malt @67C to make sure there are at least some living enzymes.  Let it drop to 66C. Kept it in the 65.5-66.5C range for an hour. \\
+Slowly brought to 72C for mash out.\\
+Squeezed the living hell out of the bag with a glass bowl.  Didn't measure runoff, but it seemed about right.  Topped off with 3L.\\
+Saaz and El Dorado are pellet hops, Calypso is whole-leaf.\\
+All hopping done in muslin bags.\\
+OG: 1.073 @34C == 1.076.  Very high!? Can't be right, that's like 150% efficiency.  Possible bad hydrometer.\\
+Taste during gravity reading is surprisingly bitter.\\
+Pitched an extra ~2L of yeast starter @ 28C, for a total of about 26.5L in the bucket.\\
+Added 1 large ginger root, sliced, and 1kg boiled frozen cherries.\\
+Bubbling began after ~4 hours.\\
+Beer in the blow-off cup and frequent, heavy gurgling @24 hours. (temp 22-23C in ambient 18C) \\
+@48 hours: Bubbling reduced to once every 5 minutes.  Temp at 21C.  Added 1.3kg boiled cherries. \\
+@72 hours: No audible bubbling, temp at 21C. \\
+By day 5 stabilized to 18C. \\
+Checked gravity at 15 days: 1.012 @ 20C. \\
+Bottled 2014-12-28 (22 days) w/ 128g table sugar cubes.  FG: 1.012 @ 19C. \\
 **Tasting Notes:** \\