belgian blond (overnight mash)

[Wendy1971]

Planning to make another great belgian beer on 14th Jan ive posted the recipe in case anyone would like a go at it. Will be mashing at 10pm and the sparge planned for 4.30am next morning. Lets hope the mash doesnt drop below 60 deg c :thumb:
leffe blond

Date:

Gyle Number:

Fermentable Colour lb: oz Grams Ratio
Pale Malt 5 EBC 9 lbs. 14.6 oz 4500 grams 50%
bohemian malt 5.9 EBC 8 lbs. 13.0 oz 4000 grams 44.4%
carabelge 5.9 EBC 1 lbs. 1.6 oz 500 grams 5.6%


Hop Variety Type Alpha Time lb: oz grams Ratio
Hallertauer Mittlefruh Whole 4.3 % 15 mins 0 lbs. 1.4 oz 40 grams 32%
Saaz Whole 3.3 % 70 mins 0 lbs. 1.4 oz 40 grams 32%
Tettnang Whole 4.3 % 15 mins 0 lbs. 1.6 oz 45 grams 36%


Final Volume: 25 Litres
Original Gravity: 1.076
Final Gravity: 1.018
Alcohol Content: 7.7% ABV
Total Liquor: 39.5 Litres
Mash Liquor: 22.5 Litres
Mash Efficiency: 75 %
Bitterness: 23.2493184087829 EBU
Colour: 15 EBC

 

[keith1664]

4.30am! There's dedication. My last brew I attempted an overnight mash, mashed in at 65 at midnight, after dropping the kids at school I got back to find it at 53. Interestingly when I checked the FG today it had gone down to 1008! It still tasted ok though.
Sadly I also got increased efficiency so my anticipated 4.3% session pale has turned into a 5.6% short session pale.
Bugger

 

[shocker]

I know the feeling ! The last two brews I did were lagers that turned out stupidly strong by accident and the cider I made , well some of that....well :whistle:

Not a lot of good if you dont want to drink it ! :wha: :wha:

 

[Wendy1971]

The thermobox will have extra insulation in the form of a tank jacket and also throw a quilt over too. Im up at 4.30am every day for work so its ok. Just got to order the grain etc and make a starter with the yeast in the fridge.

 

[gurtpint]

Have a good one! And make sure your morning cup of coffee/tea is strong...

 

[Wendy1971]

Thanks GP im not usually tired when i get up early it gets me later in the day

 

[micmacmoc]

Less likely to suffer booze related cock ups at that timd. Though i'm sure i'm not alone in having a brewday continue to the early dawn...yes..sampling as i brew! Large espresso Wendy! i did a similar with captured chimay yeast, what do you plan?

 

[Wendy1971]

we will be using white labs yeast wlp 550 belgian yeast make a starter a week before. As it ferments at 18 deg c no need for a really big starter. Just hope the mash temp doesnt drop below 60 deg c. Mark will do the sparge the next morning at 4.30am HLT set by plug in timer.

 

[micmacmoc]

Its funny, i thought had cocked mine up, it tasted funny to me. Then I tasted Leffe for the first time in ages and it had the same strange edge taste to it. Glad I did'nt dump it! It was a slightly oxidised/metallic taste, do you know what I mean with Leffe, perhaps I'm describing it badly. It was after I had given most away that I realised that it was actually alot better than I thought it was! Maybe it had been immature? Anyhow, no more brewing for me until I have plumbed in a garage sink and drainage, my xmas pressie from mrs.moc, bless her. No more standing in the rain washing buckets! Hallebleedinglullia!

 

[Wendy1971]

nearly stopped fermenting now will probably bottle mid week

 

[carl_saint]

Take it you didn't start it yesterday then!

 

[Wendy1971]

no we did it last weekend on the friday night a week earlier than planned

 

[Dave1970]

What's the thinking behind the long mash time Wendy?
I'd really like to give this a go but I've read that the Bohemian malt needs a stepped mash....which I'm not ready for :wha: