Thanksgiving Belgian White

This past Wednesday, Chris and Maggie helped to brew the latest batch, a Belgian White. It is an attempt to repeat the Belgian White made earlier this March, using just about the exact same ingredients. I, of course, modified the steps and quantities somewhat in an attempt to get a full two cases out of the batch. Brewing isn't the most labor intensive process but Maggie helped with prep work and even added the bittering hops to the wort. Chris interrupted the bottle washing he was doing to make an emergency run to the store for more coriander (I was short a half ounce). After cooling the batch with the wort chiller, we pitched the yeast. From start to finish, just shy of a five hour process, which isn't too bad for a partial mash recipe.

Next time I will increase the amount of ingredients by one-sixth to make the proper "strength" for the batch to be six gallons.

To celebrate our latest creation, Chris and I enjoyed a Grrut Belgian White I picked up from Beers of the World in Rochester.

I was concerned about the headroom in the carboy and that the foam from the fermentation would plug the blowoff hose. So far, so good... Next time, I will use the larger carboy for peace of mind though.