Partygyle and capping the mash. Celis Grand Cru Clone follow

The techniques, tips and tricks of making beer from grain.

Moderator: Moderator Team

Post Reply
stusiegel
Liter Mug (100 posts)
Posts: 118
Joined: Thu Mar 04, 2004 11:20 am
Location: Scottsdale AZ
Partygyle and capping the mash. Celis Grand Cru Clone follow

Post by stusiegel » Wed Feb 04, 2015 2:56 pm

On Sunday I did my first 10 gallons of beer party-gyle and capped the mash for the 2nd brew. Got the idea from a BYO article. Celis Grand Cru Clone followed by a Saison!

The first beer was a Celis Grand Cru Clone
13.00 lb Belgian Pils
1.00 lb Belgian Aromatic
1.00 lb Belgian Wheat
1.00 lb Belgian Caramel Pilsner
1.00 lb Honey
2.00 lb Cane Sugar

1.00 oz Styrian Golding 5.2 60 min
.50 oz Czech Saaz 4.2% 20 min
.50 oz CZech Saaz 4.2 0 min

Mash 124F for 30 min
Mash 154F for 120 min (had to help take care of the twins; otherwise, would have been 90 min)
Sparge 164F

1/2 oz. bitter orange peel 15 min
1/2 oz. sweet orange peel 15 min
1/2 oz. crushed coriander at 5 min
1 tsp. cardamon and 1/2 oz. crushed coriander at 0 min.

Collected 7 1/2 gallons wort.

After boil SG was 1.092 :mrgreen:

Chilled to 68F. Aerated 2 mins with O2. Pitched 1000 ml starter of Wyeast 3944 on it. Will add Wyeast 3787 once a few days passes to add to complexity. Dual Yeast baby!!! :twisted:

Next beer was a Saison
I capped the mash by adding 4.00 lbs of Pils and added 1 gallon of water

Used Grains above
Added 4.00 lbs Pils
2.00 lbs Sugar 5 min prior to flame out

Set mash at 149F for 2 hrs
Sparged with 150F water
Collected 7 1/2 gallons of wort. Gravity preboil was 1.028

Hallertau 60 min 1.7 oz
Halleertau 0 min 0.75 oz

SG was 1.062

Chilled to 68F. Areated with O2 for 2 mins. Pitched a vial of WLP566

Your thoughts?


Denny
Addict (5000 posts)
Posts: 6683
Joined: Wed Jun 09, 2004 12:26 pm
Location: Eugene OR
Contact:
Re: Partygyle and capping the mash. Celis Grand Cru Clone fo

Post by Denny » Thu Feb 25, 2016 9:52 am

Good on ya! Usually capping the mash involves non diastatic grains. How long a sacc rest did you give the pils when you capped?
Life begins at 60....1.060, that is!

http://www.dennybrew.com

stusiegel
Liter Mug (100 posts)
Posts: 118
Joined: Thu Mar 04, 2004 11:20 am
Location: Scottsdale AZ
Re: Partygyle and capping the mash. Celis Grand Cru Clone fo

Post by stusiegel » Thu Feb 25, 2016 8:13 pm

Hi Denny. I set it for 2 hrs at 149F
Sparged with 150F water
Collected 7 1/2 gallons of wort. Gravity preboil was 1.028

Hallertau 60 min 1.7 oz
Halleertau 0 min 0.75 oz

SG was 1.062

Chilled to 68F. Areated with O2 for 2 mins. Pitched a vial of WLP566

This Saison was amazing. It won a Silver Medal at a competition.

User avatar
krizwit
Barrel (1000 posts)
Posts: 1365
Joined: Wed Jun 18, 2008 6:41 pm
Location: Northville, Michigan
Re: Partygyle and capping the mash. Celis Grand Cru Clone fo

Post by krizwit » Thu Mar 10, 2016 1:12 pm

Process looks good, however I would sparge with water hotter than 150. You really just dont want the grain bed to get over 170(risk of tannins with pH - unless you adjust your water with some acid)

1oz of coriander is pretty heavy. I have never tasted a true belgian beer that punched me in the face with coriander like so many homebrew and craft brew beers. I used to make my beers with 1oz and then realized a third or so is really more appropriate if you want a muted taste that isnt totally recognizable. However if you love coriander and want it to dominate than you will definitely like the results.

I like using 1/2 bitter and sweet orange peel, I think it is a good balance.

I am a fan of WL566. I generally pitch low around 64, then ramp up to 80. With belle saison(dry yeast that attentuates like crazy) I dont go above 72 deg as I think it gets a little too phenolic for my tastes.

Denny
Addict (5000 posts)
Posts: 6683
Joined: Wed Jun 09, 2004 12:26 pm
Location: Eugene OR
Contact:
Re: Partygyle and capping the mash. Celis Grand Cru Clone fo

Post by Denny » Thu Mar 10, 2016 2:15 pm

krizwit wrote:Process looks good, however I would sparge with water hotter than 150. You really just dont want the grain bed to get over 170(risk of tannins with pH - unless you adjust your water with some acid)

1oz of coriander is pretty heavy. I have never tasted a true belgian beer that punched me in the face with coriander like so many homebrew and craft brew beers. I used to make my beers with 1oz and then realized a third or so is really more appropriate if you want a muted taste that isnt totally recognizable. However if you love coriander and want it to dominate than you will definitely like the results.

I like using 1/2 bitter and sweet orange peel, I think it is a good balance.

I am a fan of WL566. I generally pitch low around 64, then ramp up to 80. With belle saison(dry yeast that attentuates like crazy) I dont go above 72 deg as I think it gets a little too phenolic for my tastes.
Keep in mind that tannin extraction is really dependent on pH much more than temp. That's why you can boil the grain for a decoction.
Life begins at 60....1.060, that is!

http://www.dennybrew.com


Post Reply