Paint My Words

Pen and Ink Figure Study Lindsey and Dan 2012

Daniel — Mon, 07 May 2012 00:24:51 +0000

Figure Study with Roger and a Water Tower
3 sheets of cotton rag paper
Roughly 6 feet 3

Belgian Golden Strong

Daniel — Thu, 19 Apr 2012 02:08:47 +0000

Belgian Strong Ale

By Daniel Williams

Method: All Grain
Style: Belgian Blond Ale

Boil Time: 90 min
Batch Size: 11 gallons
Boil Size: 16 gallons
Efficiency: 70%

Original Gravity:
1.084
Final Gravity:
1.016
ABV (standard):
9.01%
IBU (rager):
41.38
SRM (morey):
7.38
Approx Color:

Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 lb	Wheat	38	1.8	6.1%
26 lb	Pilsner	37	1.6	78.8%
4 lb	Turbinado	44	10	12.1%
1 lb	Victory	34	28	3%

Hops

Amount	Variety	Time	AA	Type	Use
2.5 oz	Cascade	90 min	7	Leaf/Whole	Boil
2 oz	Cascade	1 min	7	Leaf/Whole	Aroma

Mash Steps

Amount	Description	Type	Temp	Time
–	recirculating ramping up after resting at 145	Infusion	145 F	45 min
–	155 using herms to ramp up	Temperature	150 F	30 min
–	recerculate ramping up to 145	Infusion	113 F	15 min

Other Ingredients

Amount	Name	Time	Type	Use
1 each	whirlfloc	15 min	Other	Boil
1 tbsp	yeast nutrient	5 min	Other	Boil
1 tbsp	gelatin	1 min	Fining	Primary
0.5 oz	Oak	1 min	Spice	Primary
4 oz	White grapes	1 min	Flavor	Primary
4 oz	candied kumquats	5 min	Spice	Primary
0.25 oz	coriander	5 min	Spice	Boil
0.25 oz	grated ginger	5 min	Spice	Boil

Yeast

White Labs – Belgian Ale Yeast WLP550		Attenuation (avg):	81.5%	Flocculation:	Medium
Optimum Temperature:	68°F – 78°F	Starter:	Yes	Form:	Liquid

Water Chemistry: Belgian Water Profile Antwerp

Ca⁺²

Mg⁺²

SO₄^-2

Na⁺

Cl^-

HCO₃^-

This is to treat 20 gallons of water.

chalk – 4 grams
baking soda – 6 grams
gypsum – 6 grams
calcium chloride – 12 grams
epsom salt – 10 grams

Notes

Sugar is added 5 minutes until flameout directly to the boil

1/2 minerals added at mash the other half added during the boil after sparging.

Ferment at 64 then let naturally rise into mid to high 70's to finish. Add oak once most of ferment is done before racking for 5 days.

Total water needed is 20 gallons. Mash strike temp is 9 gallons at 130. Sparge at 170 with the other 11 gallons Use Herms to keep mash range at 145 for 45 minutes then raise up to 150 for 15 minutes.

Generated by Brewer’s Friend – http://www.brewersfriend.com/
Date: 2012-04-19 02:06 UTC

Recipe Last Updated: 2012-03-25 20:48 UTC

Tasting Note

Complex alcohol notes. Yeast prominent flavor. Peaches/pears. Really good balance of alcohal – sweetness – body. Slight banana..but more papaya..tropical fruit. The best Golden Strong i’ve ever had. Needs a touch more aging/conditioning to lager out the yeast and clear it up. Also has a bit of cold suspension haze…which doesn’t affect taste. Great example of the style. No flaws. I like it more however lighter…blended with the basil beer. Adds complexity to both.

Farmhouse Basil

Daniel — Thu, 19 Apr 2012 02:01:47 +0000

Farmhouse Basil

By Daniel Williams

Method: All Grain
Style: Belgian Specialty Ale

Boil Time: 90 min
Batch Size: 11 gallons
Boil Size: 16 gallons
Efficiency: 70%

Original Gravity:
1.042
Final Gravity:
1.008
ABV (standard):
4.45%
IBU (rager):
28.28
SRM (morey):
3.07
Approx Color:

Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Torrified Wheat	36	2	21.9%
1.25 lb	Rolled Oats	33	2.2	6.8%
13 lb	Pilsner	37	1.6	71.2%

Hops

Amount	Variety	Time	AA	Type	Use
1.5 oz	Cascade	90 min	7	Leaf/Whole	Boil
2 oz	Cascade	5 min	7	Leaf/Whole	Aroma

Mash Steps

Amount	Description	Type	Temp	Time
–	infusion mash at 157-160	Infusion	159 F	75 min

Other Ingredients

Amount	Name	Time	Type	Use
0.125 oz	coriander	5 min	Spice	Boil
0.125 oz	bitter orange peel	5 min	Spice	Boil
1 tbsp	whirlfloc	15 min	Other	Boil
1 tbsp	yeast nutrient	5 min	Other	Boil
1 tbsp	gelatin	1 min	Fining	Primary
1.5 oz	Basil	5 min	Herb	Boil

Yeast

White Labs – Belgian Golden Ale Yeast WLP570		Attenuation (custom):	80%	Flocculation:	Low
Optimum Temperature:	68°F – 75°F	Starter:	Yes	Form:	Liquid

Water Chemistry: Belgian Water Profile Antwerp

Ca⁺²

Mg⁺²

SO₄^-2

Na⁺

Cl^-

HCO₃^-

This is to treat 20 gallons of water.

chalk – 4 grams
baking soda – 6 grams
gypsum – 6 grams
calcium chloride – 12 grams
epsom salt – 10 grams

Notes

Basil is added 5 minutes until flameout directly to the boil

1/2 minerals added at mash the other half added during the boil after sparging.

Ferment at 64 then let naturally rise into mid to high 70's to finish.

Total water needed is 20 gallons. Mash strike temp is 9 gallons at 172. Sparge at 170 with the other 11 gallons Use Herms to keep mash range at 157 for 75 min.

Generated by Brewer’s Friend – http://www.brewersfriend.com/
Date: 2012-04-19 01:59 UTC

Recipe Last Updated: 2012-04-16 01:43 UTC

Tasting Note

Good clear body. yeast plays a huge role. 3 dimensional beer but with a light very drinkable touch. Basil flavor is perfectly in balance. It may fade too much as the beer ages. Won’t know for awhile. Bitterness level is perfect. Yeast is good…could probably use other Belgian for variation…but i like it cleaner. Lindsey doesn’t want this recipe changed. Body, hops, basil, alcohol notes, esters are all in perfect balance. The yeast is clearing up…still a bit to floc out.