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Tafelbier

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11 months 1 week ago #3440 by Gash
Tafelbier was created by Gash
Recipe from BYO magazine

Tafelbier
(5 gallons/19 L, all-grain)
OG = 1.024 FG = 1.007
IBU = 6 SRM = 10 ABV = 2.2%

Similar to Trappist single, Tafelbier is a low-gravity session style beer with a nice Belgian character in the background that is a great beer to drink on brew days when you need to keep your wits about you but would also like to have a few beers. It also has a quick turnaround, so it’s perfect for brewing when you need a beer for a fast-approaching event.

Ingredients
2 lbs. (0.91 kg) Pilsner malt
2.1 lbs. (0.95 kg) Abbey malt (26 °L)
0.6 lb. (0.27 kg) Belgian caramel Vienna malt (25 °L)
0.4 lb. (0.18 kg) torrified wheat
0.25 lb. (113 g) Belgian aromatic malt (19 °L)
1.9 AAU Saaz hops (60 min.) (0.5 oz./14 g at 3.75% alpha acids)
Wyeast 3787 (Trappist Style High Gravity) or White Labs WLP530 (Abbey Ale) or Lallemand Abbaye or Safbrew BE-256 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This is a multi-step mash. Mill the grains, then mix with 2 gallons (7.6 L) of 154 °F (72 °C) strike water to reach a mash temperature of 144 °F (66 °C). Hold this temperature for 30 minutes. Raise the mash temperature through infusion of boiling water or recirculating system up to 158 °F (70°C). Hold this temperature for 30 minutes.

Due to the very low enzymatic power of this mash, it is recommended to perform an iodine test to confirm starch conversion before beginning to lauter. If iodine test confirms conversion, then you can raise the mash up to mash out at 172 °F (78 °C). If iodine test is negative, continue to hold at 158 °F (70 °C) until iodine test is clear. Vorlauf until your runnings are clear, then begin sparge. Sparge about 2 gallons (7.6 L) of water then top off your kettle to 6.5 gallons (24.6 L).

Boil for 90 minutes, adding hops according to the ingredient list. After the boil, whirlpool for 5 minutes, then let settle for 5 minutes. Chill the wort to about 65 °F (18 °C) and then pitch yeast and aerate wort.

Once fermentation commences, allow beer to free rise up to 70 °F (21 °C). You can hold this temperature for ten days or until the completion of primary fermentation, whichever is later. Bottle or keg the beer and carbonate to approximately 2.3 volumes.

Tafelbier (Partial Mash)
(5 gallons/19 L, partial mash)
OG = 1.025 FG = 1.008
IBU = 6 SRM = 7 ABV = 2.2%

Due to the high percentage of non-steepable malts and grains in the all-grain version of this recipe, the final beer produced with the partial mash recipe will be different than the all-grain beer. That said, this will still be a complex, yet easy-drinking beer.

Ingredients

2 lbs. (0.91 kg) Briess Goldpils Vienna liquid malt extract
1 lb. (0.45 kg) Pilsner malt
0.6 lb. (0.27 kg) Abbey malt (26 °L)
0.6 lb. (0.27 kg) Belgian caramel Vienna malt (25 °L)
0.4 lb. (0.18 kg) torrified wheat
0.25 lb. (113 g) Belgian aromatic malt (19 °L)
1.9 AAU Saaz hops (60 min.) (0.5 oz./14 g at 3.75% alpha acids)
Wyeast 3787 (Trappist Style High Gravity) or White Labs WLP530 (Abbey Ale) or Lallemand Abbaye or Safbrew BE-256 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Bring 1 gallon (3.8 L) of water to approximately 165 °F (74 °C). Place crushed malts and torrified wheat in one or more grain bags and submerge in water. Temperature should stabilize around 152 °F (67 °C). Maintain this temperature for 45 minutes.

Remove the grain bag, and place in a colander. Wash grains with 1 gallon (3.8 L) hot water. Top off kettle to 5 gallons (19 L). Add the malt extract while stirring, and stir until completely dissolved. Boil for 60 minutes, adding hops according to the ingredient list.

After the boil, whirlpool for 5 minutes, then let settle for 5 minutes. Chill the wort to about 65 °F (18 °C), top off to 5.25 gallons (20 L) and then pitch yeast and aerate wort.

Once fermentation commences, allow beer to free rise up to 70 °F (21 °C). You can hold this temperature for ten days or until the completion of primary fermentation, whichever is later. Bottle or keg the beer and carbonate to approximately 2.3 volumes.

Written by Nicholas McCoy & Father Jefferey Poirot

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  • Gash
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11 months 1 week ago #3441 by Gash
Replied by Gash on topic Tafelbier
This was my recipe.
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Drunken Ramblings

Finnroo's Avatar Finnroo - Thu 11 Jul - 14:09

Just finished a good brew day, brewing an English Bitter or maybe it s a pale. Did a starter seemed to go well. But my picnic tap on my keg snapped so had to use a pair of plyers to pour. Nice n foamy :D

Gash - Sun 7 Jul - 09:45

Think you'll find the others will be like the grainfather app if they are set up correctly.

Keg - Thu 4 Jul - 20:15

Hi everyone, just wondering why the likes of BS, Brewfather ect specify a lower strike water volume than the sparge volume? The only one that does not is the Grainfather app.

Finnroo's Avatar Finnroo - Thu 20 Jun - 12:38

Very cold brew day in the shed. The fog is down to about 3 feet. ha. :O

Kegga - Sat 15 Jun - 22:23

Thanks drewtech ?

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