Brudi BräuMar 14

Today is brewday and I'm making my very first commissioned batch of beer.

My boss asked me if I could make a batch of Belgian Blond for the company's summer barbecue.

Fine by me. That way, we will have one of my favorite beers in the world on our summer barbecue 😏

#homebrewing

Show threadBrudi BräuMar 14
The malt bill is pretty simple:
* 90% Pilsner Malt
* 10% Table sugar
I have done a lot of research on German Pilsner for a future brew and this made me realize that my Belgian Blond recipe is essentially a recipe for a German Pils with added 10% table sugar and an ale yeast. 😅
It's funny how those two differences can totally change the character of a beer.
Show threadBrudi Bräu
I'm using my usual step mash schedule for this beer:
* 30 minutes at 63°C
* 30 minutes at 70°C
* 15 minutes at 78°C
Again, no surprise here. I have found a process that works well with the ingredients I have and I don't have to re-invent the wheel every time I brew. This step mash gets a balanced mouthfeel and a good head retention from the local Pilsner Malt that I use.
Mar 14 at 12:19pmWeb
Show threadBrudi BräuMar 14
Sorry, got distracted. For hops I'm using 50g of wild hops. It seems like we harvested the hops too early this year because none of them pack much of a punch so I am using a bigger amount. I would have used Hüll Melon again but it seems like I ran out of that.
Show threadBrudi BräuMar 14
Got a wort with a gravity of 13°P after a 45 minute boil. That's a little lower than I would have liked. Seems like I dialed the malt back too far but my last Blond was north of 7% ABV. and that was definitely too much. I should end up with a 5.5% ABV beer this time. Which is fine. And pretty much what I did with my Blond in January.
Show threadBrudi BräuMar 14
I chilled the wort down to 18°C and pitched a packet of Fermentis T-58. I have done some research on this yeast and it gets a lot of hate online for not being "Belgian" enough. I was pretty happy with it in my last Blond. It showed those delicious Belgian characteristics but in a restrained fashion. It did not go bananas like Lallemand Abbayé does (pun intended). In my opinion this works perfectly with the more commercial Belgian styles like the Blond.
Show threadBrudi BräuMar 14
And I conclude my brewday with a confession: I'm sick of a lot of the manual work around homebrewing so I'm getting myself a Braumeister. Most of my recent brewdays were quite a drag because my muscles were still sore from the kickboxing classes. And to be honest: My weekends are kind of full and sitting next to a kettle stirring and keeping an eye on the temperature may sound relaxing and meditative but it really isn't when you actually have better stuff to do. I'll still keep the old…
Show threadBrudi BräuMar 14

…system around for occasions when I want to make something ridiculously strong but I'll use some automation to make the 80% of non-high-gravity brewdays a little easier.

Which does not mean that I think manual homebrewing is bad. I made great beers that way in the last ten years. And if you enjoy it, keep doing it. The adage is that better equipment does not make better beer, just easier brewdays. That is absolutely true.

Show threadWillMar 14

@brudibrau
These last couple of years, I have come to realize how personal and unique each person's approach to home brewing is.

For me, going in the opposite direction of automation is what gets me excited. (Watch for brewing over an open fire, coming soon. 🤪 )

#RetroBrewing

Show threadBrudi BräuMar 14
@scandigonian I still kind of want to do that with my father-in-law for a Saison or some kind of Vossaøl. I need to find a good brewing kettle for that though.
Show threadDiddly Old FartMar 15
@brudibrau Technolust wins again 😁
Which model are you getting?
Show threadBrudi BräuMar 15

@dof Yeah, looks like I don't get to play around with shiny stainless steel devices at work. Apparently I need some of that bling in my hobby as well 😅

I ordered the Braumeister Plus for 10 liters. Bottling days don't get on my nerves too badly at that batch size.

Show threadDiddly Old FartMar 15
@brudibrau
I’m looking at the 20L. I have 20l kegs. For some strange reason it’s cheaper than the 10L here, but the 20 is out of stock. Will see what happens when new ones arrive.
Show threadBrudi BräuMar 15

@dof Oh yes, the 20l makes much more sense with kegs.

And I'm not alone when I blow this ridiculous amount of money out of the window for a brewing system, hooray 🥳

Show threadDiddly Old FartMar 16
@brudibrau
I keep asking myself: How many really good beers can you buy for $2300?
Stupid question, right?
Show threadBrudi BräuMar 16
@dof Are we talking macro lager, craft session beers or barrel-aged Imperial Stouts? 😆
Show threadDiddly Old FartMar 16

@brudibrau
I really like barrel-aged sours. There is a craft brewery here (Monday Night Brewing) that makes one aged in Sherry and Port barrels. $14 per 500ml bottle. Worth every penny!

From the label: "This sour brown ale spends at least 12 months in Sherry and Port barrels before blending. A Flanders-style Old Bruin, this refreshing sipper features a delicate malty sweetness intertwined with a bright acidity. Expect subtle Cherry and Caramel notes on the palate to round it out."

Show threadWillMar 14
@brudibrau
(Waiting for the kräusen and open fermentation photos.)
Show threadBrudi BräuMar 14
@scandigonian T-58 is usually a real go-getter. You probably don't have to wait for long 😉