Friday, July 10, 2009

Club brew at Triangle Brewing Company (brew #36)

About a month late posting this, but I had a great time brewing at the Triangle Brewing Company in Durham on June 6. Rick and Andy generously hosted TRUB, the local homebrew club (of which I'm a member). We paid for the ingredients and brewed a batch on their 10-barrel system with Rick's help. Each of us took home 5 gallons of wort to ferment at home. They called the recipe a saison, but I think it came out as more of a Belgian blonde. Here it is:

Belgian blonde
  • OG: 1.066
  • 23 IBU
  • 300 gallons
Grains & sugar
  • 350 lbs pale base malt
  • 27 lbs Cara 8
  • 125 lbs white wheat
  • 27 lbs Special B
  • 50 lbs white cane sugar
Hops & spices
  • first (bittering) hops: 36 oz Styrian Goldings @ 6.6% AA
  • second (aroma) hops: 10 oz Styrian Goldings @ 6.6% AA
  • lemongrass (dried)
  • coriander (ground)
  • ginger root (dried, ground)
  • pepper (ground)
Yeast
After getting my share home, I fermented it for 3 days at 70 F, then raised the temperature to 78 F (hoping to get maximum attenuation). After 2 weeks, the final gravity was 1.007. I didn't get around to kegging it immediately, so it sat in the fermenter for a third week at 35 F. Now it's kegged and carbonated and tastes great.

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