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I already brewed a Belgian brown ale & called it The Witch of Agnesi after a mathematical description of a particular curve. This is a similar brown ale brewed with Belgian ale yeast, so I called it The Wizard of Agnesi. This is a partigyle beer where two beers were made from one batch of wort.
Mash - 1 hour 20 mins starting at 69ºC and allowed to fall to 62ºC.
3.5 Kg pale malt
400g crystal 150 malt
100g chocolate malt
1 teaspoon MgSO4
1 teaspoon CaSO4
½ teaspoon NaCl
Boil - 50 mins
100g Savinjski Golding hops added 40 mins before end
50g Savinjski Goldings added 15 min before end
The hot wort was cooled using my home made wort chiller & split into two fermenters. This beer had 100g of coconut nectar sugar added, which gave the 15 litres of wort poured over with an OG of 1.046 & a bottling gravity of 1.006 leading to a beer with around 5.3% alcohol at bottling.
Bottled after 8 days in primary fermentation.
Verdict 1 week after bottling
A chestnut red-brown beer with a predominantly malty and dark fruity taste. A gentle earthy hop flavour.
This is not bad, but not a big hit so far.
Verdict 2 weeks after bottling
Crystal clear already & a chestnut brown colour. Needs more time to carbonate up more to suit the style.
Verdict 4 weeks after bottling
Gassed up a little more now & crystal clear. It has a dark fruity taste with just a little roast malt flavour. Full bodied. The esters from the Belgian yeast is quite pronounced. I couldn't drink several of these in a sitting, but this is a decent beer.