BEER RECIPE
Name: Klavertje Vier (Belgian Ale)
Brewed by: Llewellyn Janse van Rensburg
Brewed on: 1 May 1999 (International Homebrew Day)
Style: Belgian Ale
OG: 1051 (1044 to 1054)
FG: 1012
Alcohol: 5,1% ABV
Colour: 12 (3.5 to 12)
IBUís: 23 (20 to 30)
Ingredients:
Batch size: 44 litres
Malt: 9,5kg SA Malt
500g Crystal malt
Hops: 60g Cascade pellet hops 5% alpha acids
15g Saaz pellet hops 4.4% alpha acids
Brewing liquor: Sandton tap water (adjusted to approximate Belgian Ale water)
Method:
Make yeast starter
Captured yeast from a Cape Town Restaurant's draught Belgian Ale onto agar slant
Prepare 3 litres wort for starter: 100g malt extract per litre boiling water SG=1037
Inoculate 5ml wort with yeast from agar slant, aerate by shaking vigorously
After 2 days aerate 50ml wort by shaking vigorously, add starter
After 2 days aerate 500ml wort by shaking vigorously, add starter
After 2 days acid wash yeast with acidified water (pH 2.2), aerate 2500ml wort by shaking vigorously, add starter
Pitch after 2 days
Prepare Brewing liquor (aim for Belgian Ale style):
44 litre charcoal filtered Sandton tap water
1.5 ml Table salt (NaCl)
2 ml Epsom salt (MgSO4)
24 ml Chalk (CaCO3)
2 ml Gypsum (CaSO4)
3 ml Phosphoric acid (brings water pH down from 7.4 to 6.0)
Mash (infusion mash)
Crush malt using home-made steel rollers, attached to a drill
Heat brewing liquor to 78C
Dough in 25 litre brewing liquor, 10kg crushed malt at room temp (18C)
Mash temp 66C at start of Saccharification rest
Saccharification rest for 90 minutes
Mash temp 65C at end of mash
Heat mash to 77C to mash out
Sparge
Fill hot liquor tank to 44 litre level with charcoal filtered Sandton tap water
Adjust sparge water pH 5.6 (5ml phosphoric acid added)
Heat sparge water to 77C
Re-circulate wort until clean
Sparge wort into kettle, collect 45 litres
Boil wort
Boil vigorously for 90 minutes
60 minutes before end of boil add Cascade bittering hops
15 minutes before end of boil add Saaz flavouring hops
Stop boil
Stir and wait 20 minutes
Force cool wort into fermenter
Use counter-flow chiller, cool to 23C
SG 1051
Aerate wort
Add oxygen with oxygen stone ñ 6 minutes at 35kPa
Primary fermentation
Pitch yeast at 23C
Place fermenter in fermentation fridge
Reduce temperature to 18C
Ferment at 18C for 6 days
Rack beer into secondary
Secondary fermentation
Ferment at 17C for 2 days
Reduce temperature to 2C in two days
Rack beer into 2 Cornelius tanks (19 litre each)
SG 1012, thus +/- 5.1% ABV
Filter & carbonate beer
Filter using 0.5(?) micron paper filter
Force carbonate 2 minutes at 300kPa while rolling
Leave for a few days before drinking