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Taras Boulba De La Senne Hoppy Blonde

133.67 calories 12.28 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 78% (ending kettle)
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Thursday August 15th 2019
1.041
1.008
4.34%
49.43
2.38
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.10 lb Belgian - Pilsner7.1 lb Pilsner 37 1.6 87.7%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 12.3%
8.1 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 45 min 19.59 9.1%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 6.74 9.1%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 10 min 6.33 9.1%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 5 min 4.06 13.6%
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4.5 Boil 5 min 5.22 13.6%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Whirlpool 30 min 3.28 13.6%
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4.5 Whirlpool 30 min 4.21 13.6%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Dry Hop 10 days 9.1%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Dry Hop 10 days 9.1%
11 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
6 gal Infusion 148 °F --
4 gal Batch Sparge 168 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
11 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 81 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Beaverton Public Water (Bull Run)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

From the brewer:

54 IBUs

Mash at 45-62-72-78°C. Hop pellets rather than cones, 95% of the hops used are German or Slovenian. Yvan : "Tettnanger and Saaz stand for the bulk, and beyond them, we primarily use Savinjski Golding and Hallertau Hersbrucker".

Collect wort at 21-22°C; weak beers are allowed up to 26°C to encourage esters, strong beers up to 24°C to minimise fusels. 5-6 days in fermenter and 14-15 days in secondary at 23°C

It has a wholly unique flavor: a bright lemon stiffened by minerally hard water up front, then a slow evolution into a dry herbal finish....The beer may be hop-heavy (in addition to bittering additions, Senne dry-hops Taras Boulba)....“It’s a yeast we’ve chosen carefully for the subtle, mellow esters it gives. We enhance them using very flat fermenters we designed ourselves.” He points out that the bitterness comes from the hops, not phenolics, but I’d emphasize all the heavy lifting the yeast does in other ways. Esters up front accent the lemony hopping and create the spritz that buoys this beer. In Taras Boulba, the way those esters work with the bitterness, the way their aromas harmonize with the citrusy hops, are what tie the beer together.

From Northern Brewer on Homebrewtalk.com

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-01-29 00:37 UTC
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