Tafel Mystère Belgian Single
Brewed: 10/24/2025 Kegged: 10/29/2025
In May of 2023, I finished off my Melting Stream String Saison faster than I thought I would.
Knowing that I would have family coming in soon to celebrate my son's graduation from High School, I thought I'd better create a quick table/session beer for me to drink.
I had some unlabeled harvested yeast in the fridge. I was fairly sure it was Belgian Ale Yeast harvested from Dubble Minor and/or Doodle Bop, but I wasn't 100% sure.
Regardless, I figured I would use in this "Mystery" Table beer.
Short boil to get a quick brew day done. Quick fermenation.
Nice little table beer.
I've entered "Belgium Single" as the style, although since I'm not 100% sure that the yeast is Belgian and since I'm using Centennial hops, it might be more of an American Blonde.
Honestly, though, who cares what style I call it as long as I like drinking it.
And ... it certainly tasted like it was fermented with a Belgium yeast.
Batches 2 and 3 were actually brewed with known yeasts, both mostly to build up yeast to brew bigger Belgian styles.
It has always been a light, crisp, and highly drinkable Trappist-style ale. It is a gorgeous pale golden color, with a fairly dry finish. The flavor is driven by classic but mostly subtle Belgian yeast—peppery spice, light clove, subtle fruit (pear)—balanced by soft malt sweetness and gentle herbal or floral hops. Simple, refreshing, elegant, and built for easy, sessionable drinking.
| Tafel Mystère --- Batch 3 (383) |
| Style |
|
Belgian Single |
|
Batch Size |
|
5.50 gal |
| Type |
|
All Grain |
|
Boil Size |
|
6.42 gal |
| Brewhouse Efficiency |
|
65.00 |
|
Boil Time |
|
30 minutes |
Recipe Characteristics
| Recipe Gravity |
|
1.045 SG |
|
Estimated FG |
|
1.009 SG |
| Recipe Bitterness |
|
22.6 IBUs (Rager) |
|
Alcohol by Volume |
|
4.7 % |
| BU : GU |
|
0.502 |
|
|
|
|
| Recipe Color |
|
5.1 SRM |
|
|
|
|
| Measured OG: |
|
1.048 |
|
Measured FG: |
|
1.008 |
| ADF: |
|
83 |
|
Measured ABV: |
|
5.3 |
Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
Volume |
| 8.15 gal |
Denver, Colorado |
Water |
1 |
- |
- |
| 4.00 g |
Calcium Chloride (Mash) |
Water Agent |
2 |
- |
- |
| 4.00 g |
Gypsum (Calcium Sulfate) (Mash) |
Water Agent |
3 |
- |
- |
| 1.00 tsp |
Lactic Acid (Mash) |
Water Agent |
4 |
- |
- |
| 8 lbs |
Vienna Malt (3.5 SRM) |
Grain |
5 |
78.0 % |
0.63 gal |
| 2 lbs |
Rye Malt (Proximity) (4.0 SRM) |
Grain |
6 |
19.5 % |
0.16 gal |
| 1.000 oz |
Centennial [9.80 %] - First Wort 30.0 min |
Hop |
7 |
22.6 IBUs |
- |
| 4.0 oz |
Sugar, Table (Sucrose) [Boil] (1.0 SRM) |
Sugar |
8 |
2.4 % |
0.02 gal |
| 1.00 Items |
Whirlfloc Tablet (Boil 10.0 mins) |
Fining |
9 |
- |
- |
| 1.0 pkg |
SafBrew Specialty Ale (DCL/Fermentis #T-58) [23.66 ml] |
Yeast |
10 |
- |
- |
Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Saccharification |
Add 30.63 qt of water at 156.0 F |
150.0 F |
240 min |
If steeping, remove grains, and prepare to boil wort
Recipe Notes
*NOTE: We think the yeast is WY1214, but it might be something else.
Make small yeast starter a day or two before brew day.
Water salts bring Denver water profile (as defined by BeerSmith) to
Ca=101,Mg=8,Na=21,SO4=127,Cl=90,HCO3=104
Acid to bring water pH to around 5.3
Mash as directed. (Overnight mash)
Boil as directed.
Cool wort to as close to 75F as possible.
Ferment at ambient temp.
Keg after one to two weeks in fermentor. Force carbonate to taste.
Enjoy!
Brewing Record
| Brew Date: |
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Strike Temp: |
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| Mash Temps: |
|
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| Pre-boil OG |
|
(1.042 SG) |
|
Pre-boil Vol |
|
(6.42 gal) |
| Actual Mash Efficiency |
|
|
|
Pitch Temp |
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| Fermentation |
|
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| Day 1: |
| Day ... |
| Day ... |
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