Author Topic: Finishing refermentation in bottle????  (Read 3239 times)

Offline kyleatcali

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Finishing refermentation in bottle????
« on: February 04, 2012, 12:23:46 AM »
Hey Guys! So I am writing a recipe on beer smith for a farmhouse blonde. Im trying to mimic Hof Ten Dormaal Farm House blonde description; Color: hazy gold, massive, pillowy white head with long-lasting retention
Tasting Notes: yeasty, farmhouse, hugely-effervescent, full-bodied, yeasty, fruity, faintly sweet, balanced hop-bitterness, classic Belgian farmhouse ale 8 %.

 I want to "bottle" in champagne bottles but was looking for tips on the process of doing this.... and how to set up beer smith to show what im going to do.

Offline kyleatcali

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Re: Finishing refermentation in bottle????
« Reply #1 on: February 04, 2012, 12:36:58 AM »
to ask a few more questions what amount of corn sugar would i use to get that kind of pressure/carbonation. Would i bottle before the beer done fermenting?

Offline kyleatcali

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Re: Finishing refermentation in bottle????
« Reply #2 on: February 04, 2012, 01:21:43 AM »
first draft recipe


Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
3 lbs                 Cara-Pils/Dextrine (2.0 SRM)             Grain         1        25.0 %       
2 lbs 8.0 oz          Vienna Malt (3.5 SRM)                    Grain         2        20.8 %       
2 lbs 4.0 oz          Munich Malt - 10L (10.0 SRM)             Grain         3        18.8 %       
4 lbs 4.0 oz          Extra Light Dry Extract (3.0 SRM)        Dry Extract   4        35.4 %       
1.00 oz               Willamette [5.50 %] - Boil 60.0 min      Hop           5        9.2 IBUs     
1.00 oz               Centennial [10.00 %] - Boil 30.0 min     Hop           6        12.8 IBUs     
1.00 tsp              Irish Moss (Boil 10.0 mins)              Fining        7        -             
1.00 oz               Simcoe [13.00 %] - Boil 10.0 min         Hop           8        7.9 IBUs     
1.00 oz               Coriander Seed (Boil 5.0 mins)           Spice         9        -             
1.00 oz               Orange Peel, Bitter (Boil 5.0 mins)      Spice         10       -             
1.0 pkg               Belgian Golden Ale (White Labs #WLP570)  Yeast         11       -             
1.00 tsp              Amylase Enzyme (Primary 3.0 days)        Other         12       -             
1.00 tsp              Gelatin (Secondary 5.0 hours)            Fining        13       -             


7.49 oz Corn Sugar for bottle conditioning in champagne bottles

Offline happy hillbilly

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Re: Finishing refermentation in bottle????
« Reply #3 on: February 05, 2012, 11:22:49 AM »
I got a real easy formula for sugar priming. Use two real big tablespoons (eatin spoons not measurin spoons) of corn sugar for every gallon of beer. I have measured thiss out and found that it comes up to the amounts that are recommended in the books. The reason I go this way is because I come up with a little bit off of an even number of gallons when I bottle so I don't have to do any math. Just go with two heapin tablespoons per gallon gently mix and bottle like usual.