I started a Belgian Specialty Ale this last Monday using the recipe below. I’ve re-suspended the yeast a couple of times using a home made Lazy Susan table so as not to introduce any oxygen. Just this evening I seem to be getting some faint sulfur/egg odors. Is everything ok? What’s going on? Is there something I need to do in order to prevent a batch of swill or will everything be fine?
Thanks,
Evenstill
Belgian Honey White
Extract with Specialty Grains
Makes 5 Gallons
Ingredients:
• ½ lb Flaked Wheat
• ½ lb White Wheat Malt
• ½ lb Belgian Pilsner
• 6 lbs Liquid Wheat Extract
• 3 lbs Honey
• 1 oz Ahtanum Pellet Hops
• ½ oz crushed Coriander
• ½ oz Bitter Orange Peel
• ½ oz Shredded Fresh Ginger Root
• ½ oz Fresh Lemon Zest
• 4 ½ oz Corn Sugar (priming sugar)
• 1 capsule of BrewVint Yeast Fuel (nutrient)
• Yeast: White Labs, Belgian Wit Ale, WLP400
Directions:
Sanitize everything.
In a 16 – 20 quart stainless stockpot, bring 2 ½ gallons of water to 155°F and turn off heat.
Put the crushed grains (½ lb Flaked Wheat, ½ lb White Wheat Malt, ½ lb Belgian Pilsner) in a grain bag and steep for 15 minutes, agitating the grain bag with a stainless spoon. Remove the grain bag and get all the water out of it then discard.
Return to heat until boiling then turn heat off once again and move the stockpot to a cool burner. Stir in the 6 lbs of Liquid Wheat Extract and 3 lbs of Honey until completely dissolved then heat the mixture until boiling.
Reduce heat to achieve a good roiling boil without it boiling over. Add ½ oz of Ahtanum Hops and set a timer for 60 minutes.
Add the ½ oz crushed Coriander, ½ oz Bitter Orange Peel, ½ oz Shredded Fresh Ginger Root, and ½ oz Fresh Lemon Zest for the last 15 minutes of the boil.
Add the capsule of BrewVint Yeast Fuel for the last 10 minutes of the boil.
Add the last ½ oz of Ahtanum Hops for the last 5 minutes of the boil.
Cool the wort to around 80°F and pour it into a clean 6 ½ gallon glass carboy for primary fermentation.
Add enough cool water to make 5 ¼ gallons.
Check the Original Gravity. It should be around 1.066.
Pitch your yeast (White Labs, Belgian Wit Ale, WLP400).
Aerate thoroughly.
Attach airlock and blow-off tube.
Primary fermentation should slow down after 5-7 days. At this point rack into a clean 5 gallon glass carboy for conditioning (secondary fermentation).
Conditioning should last around 5-7 days. Final gravity should be around 1.016. At this point rack into a clean 5 gallon glass carboy for priming and bottling.
Pour 1-2 cups of water into a small pot and bring to a boil. Stir in 4.5 oz of Corn Sugar until completely dissolved (approximately 1 minute) then remove from heat and let cool to 80°F or cooler.
Pour the cooled sugar water into the bottling carboy and mix gently but thoroughly.
Bottle and age for 3-4 weeks.
Brew Log:
03/17/2008
4:00pm: Initial fermentation started.
Original Gravity: 1.0675
Sugar by weight: 16.46° Plato
I didn’t have ½ oz of lemon zest so I just used ¼ oz.
03/19/2008
10:00pm: I haven’t seen an excessive amount of foam so I removed the blow-off tube and re-suspended the sediment using a home made Lazy Susan table.
03/21/08
9:45am: I re-suspended the sediment using a home made Lazy Susan table. Fermentation is still quite vigorous with bubbles coming faster then 1 every second.
8:00pm: I’m starting to detect a faint sulfur/egg odor.
Thanks,
Evenstill
Belgian Honey White
Extract with Specialty Grains
Makes 5 Gallons
Ingredients:
• ½ lb Flaked Wheat
• ½ lb White Wheat Malt
• ½ lb Belgian Pilsner
• 6 lbs Liquid Wheat Extract
• 3 lbs Honey
• 1 oz Ahtanum Pellet Hops
• ½ oz crushed Coriander
• ½ oz Bitter Orange Peel
• ½ oz Shredded Fresh Ginger Root
• ½ oz Fresh Lemon Zest
• 4 ½ oz Corn Sugar (priming sugar)
• 1 capsule of BrewVint Yeast Fuel (nutrient)
• Yeast: White Labs, Belgian Wit Ale, WLP400
Directions:
Sanitize everything.
In a 16 – 20 quart stainless stockpot, bring 2 ½ gallons of water to 155°F and turn off heat.
Put the crushed grains (½ lb Flaked Wheat, ½ lb White Wheat Malt, ½ lb Belgian Pilsner) in a grain bag and steep for 15 minutes, agitating the grain bag with a stainless spoon. Remove the grain bag and get all the water out of it then discard.
Return to heat until boiling then turn heat off once again and move the stockpot to a cool burner. Stir in the 6 lbs of Liquid Wheat Extract and 3 lbs of Honey until completely dissolved then heat the mixture until boiling.
Reduce heat to achieve a good roiling boil without it boiling over. Add ½ oz of Ahtanum Hops and set a timer for 60 minutes.
Add the ½ oz crushed Coriander, ½ oz Bitter Orange Peel, ½ oz Shredded Fresh Ginger Root, and ½ oz Fresh Lemon Zest for the last 15 minutes of the boil.
Add the capsule of BrewVint Yeast Fuel for the last 10 minutes of the boil.
Add the last ½ oz of Ahtanum Hops for the last 5 minutes of the boil.
Cool the wort to around 80°F and pour it into a clean 6 ½ gallon glass carboy for primary fermentation.
Add enough cool water to make 5 ¼ gallons.
Check the Original Gravity. It should be around 1.066.
Pitch your yeast (White Labs, Belgian Wit Ale, WLP400).
Aerate thoroughly.
Attach airlock and blow-off tube.
Primary fermentation should slow down after 5-7 days. At this point rack into a clean 5 gallon glass carboy for conditioning (secondary fermentation).
Conditioning should last around 5-7 days. Final gravity should be around 1.016. At this point rack into a clean 5 gallon glass carboy for priming and bottling.
Pour 1-2 cups of water into a small pot and bring to a boil. Stir in 4.5 oz of Corn Sugar until completely dissolved (approximately 1 minute) then remove from heat and let cool to 80°F or cooler.
Pour the cooled sugar water into the bottling carboy and mix gently but thoroughly.
Bottle and age for 3-4 weeks.
Brew Log:
03/17/2008
4:00pm: Initial fermentation started.
Original Gravity: 1.0675
Sugar by weight: 16.46° Plato
I didn’t have ½ oz of lemon zest so I just used ¼ oz.
03/19/2008
10:00pm: I haven’t seen an excessive amount of foam so I removed the blow-off tube and re-suspended the sediment using a home made Lazy Susan table.
03/21/08
9:45am: I re-suspended the sediment using a home made Lazy Susan table. Fermentation is still quite vigorous with bubbles coming faster then 1 every second.
8:00pm: I’m starting to detect a faint sulfur/egg odor.
