Originally Posted by big supper
I am researching Belgian recipes as well, and I am thinking of brewing yours. Looks nice and simple. Did you ferment at a warm temp or just regular?
One thing that I have found interesting, is that many recipes call for candi sugar but not yours. Is this something that will be missed, or is this fairly common?
I am not sure that I will use Willimette, I have fuggles, ekg, Tettnang, and several american varieties already that I need to use up before I start buying more hops. Suggestions? I know that Fuggles is usually interchangable with willimette but I am not sure about the flavor it will impart in this.
Any suggestions would be appreciated!!!!!!!!
I ferment at 70 degrees for both primary (7-10 days) and secondary (14 days), so it is on the warm side. I think this helps the yeast with their character.
With my grain bill and efficiency the recipe finishes out at 7.5% ABV, so no I don't use candi sugar as that is the most common use; to raise alcohol content. This is also more common with Dubbels and Trippels and mine is in the "Belgian Pale Ale" category.
As far as the hops, I'd stick with Fuggles as that's what Willamette are bred from, but I'd use the lowest AA% you can or use less to reach about 24 IBU's to stay true to the recipe. http://www.tastybrew.com/calculators/recipe.html
The idea with this was to pefectly balance the yeast, malt, and hops so that there is no one ingredient outshinning another. I think I was HIGHLY successful in this regard, if I do have to toot my own horn.
Keep the questions coming, I totally stand behind this recipe and LOVE the end product.
Thank for the interest!