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Recipe – Table Beer

22/02/2016

What would be the most simple beer that could be brewed? Just using one malt, one addition of a single hop and a yeast to ferment the wort. Could such a simple beer be good? I think so. Even with these limitations it’s possible to do all kinds of variations. There are lots of possible malts that could work well. Obviously there are a lots of different hops and you could vary the time when you add it to the boil, changing the amount of aroma it imparts. Different yeasts give a different flavour profile and a flavorful yeast is important in a beer with a low starting gravity (I dislike the term “weak” beer that some people use implying that bigger is better).

I wanted to brew such a simple beer to evaluate a new dry yeast from Mangrove Jack, a Belgian strain called Belgian Abbey M47. I went with a recipe that would leave the yeast most “room” by adding the hops at 60 minutes (thus imparting little or no hop flavour) and choosing a fairly bland base malt, simple Pale Ale malt from Viking. Such a simple brew also made for a relaxed brewday and allowed me to test the new cooler and new thermometer, courtesy of my wife. She also helped with (gough, bought and installed everything) the whole coupling and table setup in the picture. People might call me very lucky since I have a wife who is supportive of my brewing hobby and they would be totally correct…

Recipe :

—————-
Target Batch Size (Litres/Gallons): 17.00 / 4,49
Total Grain (Kg/Pounds): 2,20 / 4,85
Anticipated OG: 1.032
Anticipated SRM:  3,2
Anticipated IBU: 24,1
Wort Boil Time: 60 Minutes

Fermentables
—————–
100% 2,2kg / 4,85 lbs  – Pale Ale Malt, Viking

Hops
——–
10,0g / 0, 35 0z. Magnum (Pellet, 13,5% AA) @ 60 min for 20,6 IBU
Extras

———-
½ Tablet of Whirlfloc @ 10 Min.
½ Teaspoon of yeast nutrient @ 10 Min.
Yeast
———

Belgian Abbey (Mangrove Jack’s M47) 1 packet rehydrated

Mash
———————–
22,2 Litre BIAB @ 67 Celsius for 60 mins (5,86Gal/152F)

Brewday went well but I have to tweak the settings on the software. I had a higher efficiency than estimated and though I added water I ended up with a higher than expected OG of 1.034. I set the fermentation chamber to max temp of 22C and lifted that to 24C after two days of fermentation. The temperature peaked at 23C. Fermentation seemed to be over after a week. Left the beer on the cake for 1,5 weeks more, then racked to a keg and lifted to the kegerator to carbonate.

17/4/16 Not much to write about this beer. The yeast seemed to impart a fair amount of fruity esters (no banana though, luckily). The beer was fairly enjoyable with food as a table beer but of course, rather on the thin side. I think I would use this yeast to ferment a higher strength Belgian but perhaps ferment it a bit higher.

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