|Allegement des Framboises|
|This is the real Belgian Grain that you have been looking|
for. Your search is over. Dingemans is the real deal.
Allegment is a Belgian Blonde, it is pretty darn fantastic without the Raspberries, but it takes on a a whole other character with the fruit. It is also amazing with Peaches. Something about the esters of the BE-256 and the fruit just goes so well together. We have tried other Belgian style yeasts, like White Labs 530 (our go to for BDSA) and Imperial Monastery, but honestly they are too estery for this beer. We want a hint of fruity esters and cloves... not a punch to the face. We find that with BE 255 we can control the esters with our step mash, creating more or less of a desired flavor by modifying our step times.
And yes for Belgian inspired beers, the grain you choose matters. We use, love, and promote Dingemans Pilsner from Cargill. Ask for it by name. It will make all of the difference in your Belgian inspired ales. All of Cargills malts have been fantastic. But this one... well this one is particularly fantastic. It is the real Belgian malt you have been looking for. You can use what ever Belgian yeast you prefer, but we recommend Fermentis Safale BE 256. We have tried Wyeast and WhiteLabs with varying degrees of success. If you choose liquid, please get fresh yeast. It really loses viability quickly.
|The new mill set up is|
|Crushing fine improves|
|Your first steps will be thick... RDWHAHB|
Step mashing is so much more active than single infusion brewing. I personally think it is just more fun. This is the step where we were 2 degrees to high. We were shooting for 132 to 134 F. We ended up at 134 for most of the grist, but some spots were at 136 F. No big deal. We know from our post boil trub that we accomplished our goal of modifying proteins into medium length chains. (UPDATE - the ol trusty long probe thermometer is toast- so we were probably spot on) This is the step that really makes the difference in our beers. The protein rest. You see, we never ask sugars to do the job that should be done by proteins. We use the proteins to create the head retention and to create the mouth feel that you can only get from a good step mash.
We had two more additions after the protein rest, and a schluss mash decoction to get to mash out. By then end of our mash, our wort was thin, the brewery smelled like heaven. And our mout (wort) was digestable. That is what you want when you are making a Belgian inspired beer. By the way, the flavor of the wort was amazing, sweet, biscuit, toast, slight sourness from the acid rest (the yeast will turn that into awesome Belgian flavors) This should be a great beer.
Record your gravity through out the process. You will quickly learn how your brewery operates, and what changes you need to make to craft the beer you want to make. This is how you learn your system. This is how you brew world class beer. Learning and experience... there's nothing that compares to Learning and experience.
The boil was uneventful, we boiled hard, hoping to destroy any long chain proteins that weren't modified by the step mash. There is only one hop addition. At the end of the boil we had 9 gallons of delicious wort. We were shooting for 1.060. We got... 1.060. We will gain a couple of points from the sugars in the raspberries in secondary. It was a great brew day. Lots of fun. And most importantly we're back. So get ready for a whole slew of new posts from us. We'll keep things rolling, and if you are ever in KC on a weekend, and want to brew with us, let us know. We'd love to brew with you.
Keep checking back. We're brewing a tripel this weekend, our infamous "desir". We have some cool stuff coming up on decoction mashing, and on how to correctly add spices to your beers... can you say Christmas farmhouse ale?