Homebrew: The Wizard of Agnesi

Submitted by DM on Sun, 18/03/2018 - 00:59
Belgian
Brune
Savinjski
Goldings
partigyle
coconut sugar
Beers and Brewing

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.

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.

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.