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matt dinges
05/17/06 10:31 PM  
talk me out of this recipe!
I love Thiriez XXtra(I forget what its called in Europe). I've been looking to use up some hops, and I'm considering doing the recipe below. Seems way too bitter, no? But very tempting!

Any thoughts on something like the XXtra?




A ProMash Recipe Report

Recipe Specifics


Batch Size (Gal): 13.00 Wort Size (Gal): 13.00

Total Grain (Lbs): 20.33

Anticipated OG: 1.045 Plato: 11.11

Anticipated SRM: 4.0

Anticipated IBU: 51.8

Brewhouse Efficiency: 75 %

Wort Boil Time: 90 Minutes


% Amount Name Origin Potential SRM


73.8 15.00 lbs. Pilsener Germany 1.038 2

18.4 3.75 lbs. Soft White Wheat Malt America 1.040 3

4.9 1.00 lbs. Caramel Pils Malt Belgium 1.034 8

2.2 0.44 lbs. CaraVienne Malt Belgium 1.034 22

0.7 0.14 lbs. Aromatic Malt Belgium 1.036 22

Potential represented as SG per pound per gallon.


Amount Name Form Alpha IBU Boil Time


2.00 oz. Pacific Gem Whole 16.00 47.7 60 min.

2.00 oz. Strisselspalt Whole 1.70 3.1 20 min.

2.00 oz. Strisselspalt Whole 1.70 1.0 5 min.

2.00 oz. Saaz Whole 7.80 0.0 Dry Hop



Ryan Artuso
05/18/06 12:59 AM  
Re: talk me out of this recipe!
Looks good. Go for it! As long as this isn't super attenuated, it should be fine. Mash high and don't use dupont at 90 degrees.
05/18/06 07:57 AM  
Re: talk me out of this recipe!
I thought he used Brambling Cross hops with a little Saaz?

I'm probably wrong, again...so...

Good luck!

Chris V.
05/18/06 08:47 AM  
Re: talk me out of this recipe!
You are right. That beer is fantastic IMHO. If you want that Orval slurry that we talked about, maybe we can facilitate a trade or something if you have some yeast hanging about that needs some wort to ferment.
matt dinges
05/18/06 08:53 AM  
Re: talk me out of this recipe!

I would have guessed something like that...Brewers Gold maybe...but something a little more unusual than goldings. I've read descriptions for the Pacific gems as currant and berry, which sounds somewhat like the Brambling description as well...I've no idea what Strisselspalt will give me.


It will be a pretty attentuated beer though, I might bump the OG up a little to get some more balance on the finishing end...and I'll maybe try mashing a bit higher than my normal 148*F...I want it dry and bitter though...without much alcohol.


Lets see what we can work out...Bastogne seems like a good choice for this beer.



Sean Paxton
05/18/06 11:44 AM  
Re: talk me out of this recipe!
Hi Matt,

Nice recipe. The Strisselspalt will also give a nice black current flavor to your brew. I used 17 oz in a Saison last year for a 10 gallon batch, worked out very well. Highly recommended.

What yeast were you thinking about?



Chris V.
05/18/06 12:39 PM  
Re: talk me out of this recipe!

Just shoot me an email and let me know what you would like to do. I look forward to a taste of the final product.

Jim Keaveney
05/18/06 12:59 PM  
Re: talk me out of this recipe!
<<I used 17 oz in a Saison last year for a 10 gallon batch>>

Is this a typo? If not, what was the AA% and schedule?

05/18/06 01:26 PM  
Re: talk me out of this recipe!
The Strisselspalt's I have are 1.7% AA


matt dinges
05/18/06 01:55 PM  
Re: talk me out of this recipe!
Yeah Brad, looks like we got them from the same source as mine are 1.7%AA too...I put a post on the Brews & Views Board last fall with an all Strisselspalt IPA formulated on that AA%...I think I would have needed over a pound just to bitter the batch! It was just a joke.


I'm unsure of the yeast...Chris has some WL Bastogne that I may be able to use. I've got beers going with WL Saison & WL Wit(wlp400) right now...of those 3, I'd probably go Bastogne first preference, Saison second...I've never even used the Wit strain before.

I'm also thinking about trying out some of the new Wyeast strains, and maybe adding some Brett to one of the secondaries.

I guess nobody has tried to talk me out of this yet! I may just have to brew it.



Chris V.
05/18/06 05:52 PM  
Re: talk me out of this recipe!

The WL 550 sounds a little fun as well. If you decide you want that Bastogne yeast I have it in my chest freezer at 35F right now sealed up in a 2 qt canning jar. There is probally about 100-200ml's of compacted solid yeast mass that was top cropped from the Single that I just fermented with this yeast. The OG of single was 1.045 so the yeast should be ready for a wort of the same size or bigger. I bet you could either step it up to gallon starter or just wake it up on the morning of your brew by placing a quart of starter in it and letting go before you pitched into your bigger batch.


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