Beer Forum

Titletown Titheâ„¢
©Eric Watson
Titletown Brewing Co.
Green Bay, WI
craftbrewfreak@yahoo.com

This recipe produces a very complex, spicy Belgian Strong Ale that if fermented to terminal (2.2 Plato) will reach 11.4% by weight. Please note that this recipe is written with a brewhouse efficiency of 82%. Most homebrewers, if they calculate efficiency correctly, will be aware that they do not reach this level. You will have to increase the mashed ingredients if your efficiency is indeed lower. This is why I provided the percentage of grist figures to make sure that regardless of the adjustment based on your efficiency, the flavor will be maintained.

Batch Size (Gal): 5.00
Total Grain (Lbs): 16.98
OG: 23.53
SRM: 19.60
Anticipated IBU: 26.10
Brewhouse Efficiency: 82 %
Wort Boil Time: 90 Minutes

% # Ingredient Deg. P/Gal SRM

47.5 8.06 lbs. Dingeman’s 2 Row Pale 9.24 2
33.2 5.65 lbs. Dingeman’s Pils 9.24 2
2.7 0.45 lbs. Dingeman's Special B 7.51 147
3.8 0.65 lbs. Dingeman's Biscuit Malt 8.09 23
1.6 0.27 lbs. Dingeman's Cara 45 8.09 45
2.3 0.39 lbs. Dingeman's Cara 8 7.51 8
2.3 0.39 lbs. Dingeman's Aromatic 9.24 19
6.6 1.13 lbs. Candi Sugar (amber) 11.50 75

Amount Ingredient Alpha Boil Time

58.53 g. Whole Czech Saaz* 3.00 80 min.
9.52 g. Chinese Ginger Root Powder** 5 min.
19.03 g. Curacao Bitter Orange Peel 15 min.
9.52 g. Valencia Sweet Orange Peel 15 min.
9.52 g. Coriander Seed, Grind Just Before Use 5 min.
9.52 g. Vietnamese Cinnamon** Whirlpool

Note: The hops and spice weights are expressed in grams for accuracy. Some of these ingredients are quite potent and it only takes a little overage to unbalance the flavor.

* - Spread out on a screen and age at room temperature for 1 week. I know, sounds weird, but this is actually traditional in Belgium!

** Spice Source:

Ginger Powder: http://www.penzeys.com/cgi-bin/penzeys/ ... inger.html
Cinnamon: http://www.penzeys.com/cgi-bin/penzeys/ ... namon.html

Yeast

White Labs WLP530 Abbey Ale, 2,000 Ml Starter (This volume is required if you want to reach this low terminal gravity)

Mash Schedule

Type: Single Step Infusion
Mash pH: 5.3
Water Qts: 1.3 Quarts Per #
Saccharification Rest Temp: 65C/149 F, 60 Minutes
No Mash-out Rest
Vorlauf (recirculate) until runnings are absolutely clear
Continuously Sparge: 75C/167F, 90 Minutes, always keep 1” on top of bed, stop runnings at 2.2 Plato. Top up
with 5.3 pH water to volume, do not over sparge!

Fermentation

Ferment at 23.8C/75F.
When primary reaches 4.2 Plato, rack to carboy with as little sediment as possible.
When secondary reaches 2.05 Plato, rack to carboy with as little sediment as possible.
Cold condition beer as close to 0C/32F as possible for 3 weeks.

Packaging

If kegging, rack and carbonate as you usually do. Try to shoot for a medium carbonation level.

If bottling, make a starter from a quality dry lager yeast packet (Saflager preferred). Once active, add this to the bottling bucket and enough DME or dextrose solution to produce a medium level of carbonation. Condition at room temperature for a minimum of 3 weeks.

This beer tastes very good even when young, but make sure to age some as well. It will keep a long time due to the alcohol content as well as the antimicrobial qualities of the hops, ginger and cinnamon.


Feel free to e-mail me if you have any questions!

Eric Watson
Director of Brewing Operations/Brewmaster
Titletown Brewing Company

Eric,

Great recipe. Thanks for the post....

Travis

You sir, are the man. Thanks

Thanks for the recipe Mr. Watson. Being a Green Bay Racker and having had the opertunity to taste your handy work often at TitleTown, I have been waiting since the brewcast for a recipe of yours. Although I don't have much of a taste for big beers or big women, I would be very interested in one of your stout, porter or red recipes. Time permitting of course. Welcome to the form.

Eric,

I know it has been quite a while since the last time this subject came up but I recently brewed a beer much the same as this one.

I am very curious about how long it takes WLP530 to attenuate for you down to 2.2 plato?

If Eric is not on the forum anymore, what experience have you others had with very high gravity beers using WLP530?

Length of fermentation. Ester production, etc.

Thanks much,
Carlo

Carlos,

I fermented Tithe at 75 deg. F. It took about 2 weeks to ferment out. The ester profile ended up in a restrained fruitiness and bordered on "earthy".

OK?

Eric,

Thank you very much. That is just what I was wondering.

I started fermentation at 66F. After 3 days I let it rise to 68F. After 2 more days I let it go up to 75F. Here is where it stays.

The Krausen has completely subsided, yet the Co2 off gassing is still quite strong.

I figure another week should do it.

Thanks again for your reply.

Carlo

Wow, just noticed this thread. I had the Tithe at the 2006 Beerlovers Brewfest in Manitowoc...actually a few of them. Gotta say it was one hell of a ride. Made it out the bars after..barely. Ended up dancing with some chicks, got the wife real pissed at me. Someone filled my jacket pockets with popcorn kernels then I ended up throwing them at the bar. ANd in the end, got carried out of the bar. DOn't remember most of it, but I blame the Tithe.
Eric, I hope things are going well for you. Havn't seen you since the BJCP course.