16 - Batch Sixteen
18 Feb 2018
Brian Trammell
2 minute read

Brewed 18 Feb 2018 | Kegged 23 Feb 2017 | Yield 17 L / 4.6% (10.5°P → 1.8°P)


minimalistic beer label

I liked Zaventem City Limits enough to try again with a tweaked, slightly hoppier recipe. The muse of naming failed me, though, so this batch took the name of its serial number.

Grain Bill

  • 2150g Pilsner malt (7 EBC)
  • 2150g Light Wheat malt (4 EBC)
  • 320g Dinkel malt (xx EBC)
  • 80g Acid malt (5 EBC)

Adjuncts

  • 25g organic orange peel
  • 25g whole coriander seeds

Mash

As with Zaventem City Limits, I crushed whole grains with a stone flour mill. Ignoring my advice to myself, I set the grind a bit too coarse, and since the wheat malt has slightly smaller grains than the barley malt, some of the grains didn’t crush at all. I won’t make that mistake three times, though.

As with Zaventem, I used the following mash program:

  • Mash in 23L @ 54°C
  • 30 min @ 62°C
  • 40 min @ 65°C
  • 10 min @ 72°C
  • 5 min @ 75°C
  • 5 min @ 78°C

Mashing out took a shockingly short 4 minutes, with 6L of water, for a boil volume of 25L.

Boil

I boiled the wort for five minutes before adding the first hops, then added hops and spices as follows:

  • Bittering: 60 min 20g 11.6% Ariana
  • Flavor: 30 min 20g 3.3% Callista
  • Flavor: 30 min 25g whole coriander seeds
  • Flavor: 30 min 25g chopped organic orange peel
  • Aroma: 3 min 20g 3.3% Callista

The folks who produce Mandarina Bavaria hops recently introduced two new varieties, named Callista and Ariana. Callista is an excellent flavor hop, fruity but not American-astringent. Ariana pairs nicely with it as a bittering hop, and they both go nicely with coriander and orange. I’ll be using more of both in the future.

Pitching and Fermentation

Cooling to 26°C with an immersion cooler took 32 minutes. Initial gravity was 10.5°P. I pitched dry yeast this time, 11.5g of Safale BE-134, to 19L of wort. Enthusiastic fermentation started after 12 hours, and continued for about a day.

Bottling and Kegging

Final yield was 17L, primed with 90g table sugar in 500mL of water. I kegged 5L and bottled the remainder.

How is it, then?

This is a light, refreshing halfwit. I’m not done with this style yet.