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December 6, 2023 - Monks amongst us
Belgian single

21l
3.565kg (85.3%)
160g aromatic (3.8%)
454g candi syrup (10.9%)

34g EKG @30min (16.1ibu)
21g EKG @15 min (6.4 ibu)
21 g EKG @5min (2.6 ibu)

M47 and m12 co pitch

4.6%
Og: 1.046 fg: 1.011
4.1 srm
25 ibu
Mash @152f

Pilsner was base malt

Thanks for the big bottle, it gave me lots of time to think about this one.

Out of curiosity, when you say you "co-pitched" M47 (Belgian Abbey) and M12 (Kveik), did you pitch them at the same time, or was one added before the other? I don't feel like I got a lot of Belgian yeast character from this, but some notes I associate with Kveik were certainly present. The malt and the hops provide plenty of flavor for what is otherwise a fairly small beer!

Yup both yeasts were pitched at the same time….im disappointed with the Belgian character as well…this co pitch is something David Heath does for his Belgian beers and thought I would give it a try…beer was fermented at 23 c so I’m guessing the kviek ate up some of the Belgian character

Even though the Norwegians kicked the Belgians out of the fermenter, this was a tasty brew. Perfect amount of bitterness, The beer had a very malty backbone which was surprising with only 160 grams of aromatic malt. I did get some Ekg coming through,, which I like. Nicely carbed, and no off flavors to speak of. Thanks for the giant bottle.

kenny10 wrote:Yup both yeasts were pitched at the same time….im disappointed with the Belgian character as well…this co pitch is something David Heath does for his Belgian beers and thought I would give it a try…beer was fermented at 23 c so I’m guessing the kviek ate up some of the Belgian character

Interesting. Based on what I know of kveik’s super fast ramp up I would have guessed, as Brad put so well above, that the Norwegians might have kicked the Belgians out.

But digging a little suggests that M47 is Danstar/Lallemand’s Abbaye strain, which is noted for “fast, apple, hazy, high attenuation,” according to David M Taylor’s yeast equivalency sheet.

I felt like I got some apple and wondered if that was because the Belgian yeast was in the lag phase while the kveik was already taken off, but it sounds like that yeast is plenty fast on its own (and it sounds like you made starters for both?) and is known for apple esters. So maybe you want another strain for the Belgian character you’re looking for, but if it’s not a fast starter, you might want to delay the kveik pitch.


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Got a lot of funk on this one. I definitely got the aroma of a belgian but nothing for taste. When drank as a farmhouse table beer it was delicious, light funky and a little citrusy.