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Old 01-18-2008, 04:51 PM   #1
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Default Critique my Belgian Pale Ale (Cat. 19A) AG Recipe!

So, a made a resolution to get away, at least for a short time, from the dry yeasts I have been using for the year and half since I started brewing (I've used liquid maybe 2-3 times). I need to get "starter building" into my brewing vocabulary and I would like to experiment with some liquid strains with a more complex profile, as opposed to trying to make complex beers from my grain and hop bills. So... I figured a good, but still simple place, to start would be with some sort of belgian. I want something drinkable that I can put on tap and drown quickly, so that I can keep brewing new styles with liquid yeasts, etc. so I didn't want to do a dubbel or tripel. So, I figured a simple Belgian Pale Ale was in the works. I've never brewed one before and never had any of the specific examples, that I recall, from the BJCP style guidelines, so I just prepared the recipe to shoot for the middle of the style guidelines.

However, it says low hop aroma, so I may be overdoing it with the 10 and 5 minute additions? Thoughts? I don't mind going a little out of style for something I enjoy (hops), so its not that big of a deal, but just want to see...

Also, never brewed with Belgian or Trappist yeast before. Am I using the best choice? Would there be a more interesting choice?

Also, is a 154F mash good? Should I go 155 or so for a more complex malt profile? Higher/lower?!

Here's the recipe:

Recipe: RBBC Belgian Pale Ale
Brewer: Roaring Bull Brewing
Style: Belgian Pale Ale
TYPE: All Grain
Taste: See Belgian PA BJCP Style Guidelines (19A) for general description of style.
Possibly using a little more aroma hops than per style, but shouldn't be overexcessive.

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.049 SG
Estimated Color: 7.0 SRM
Estimated IBU: 27.5 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 66.7 %
1.75 lb Munich Malt (9.0 SRM) Grain 19.4 %
1.00 lb Vienna Malt (3.5 SRM) Grain 11.1 %
0.25 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.8 %
0.85 oz Hallertauer [4.80%] (60 min) Hops 15.2 IBU
0.50 oz Goldings, East Kent [5.00%] (30 min) Hops 7.2 IBU
0.50 oz Goldings, East Kent [5.00%] (10 min) Hops 3.4 IBU
0.50 oz Hallertauer [4.80%] (5 min) Hops 1.8 IBU
1 Pkgs Belgian Ale (White Labs #WLP550) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 9.00 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 11.25 qt of water at 165.9 F 154.0 F 60 min

Thanks in advance.

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Old 01-18-2008, 05:58 PM   #2
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looks excellent to me...you might drop the 5 minute addition of hallertau, just cuz of malty goodness, but i don't think it's a major problem. that munich and vienna will definitely give it a malty backbone.

550 is my personal preference for most of my belgian beers

and those EKG will make that a very tasty brew!

i think 154 is fine...it'll be malty enough and some belgian ales tend to be drier anyway.

no matter what, give it time. even the lighter belgian beers will benefit from a 2-3-6 (as appose to 1-2-3 ) method using that yeast.

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Old 01-18-2008, 06:06 PM   #3
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That does sound pretty good! I agree that the EKG will be quite tasty, but they're not so Belgian. Of course, as you pointed out, those late hop additions aren't so much to style, either. But, shoot, are you trying to win a medal or just please yourself?


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Old 01-18-2008, 06:37 PM   #4
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recipe is strictly for my (and friends) quaffing...

Actually the bjcp guidelines mention 'noble hops, styrian Golding, EKG, or fuggles' are often used in the style.

What would u guys replace it with for more authenticity? More hallarteau? I didnt want to just single hop it...

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Old 01-18-2008, 06:45 PM   #5
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I guess the other nobles are saaz, tettnang, or spalt, correct?

I think I may have some saaz on-hand, but not 100% sure. I have no tett or spalt for sure though...

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Old 01-18-2008, 07:04 PM   #6
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EKG is fine and to style. There are plenty of belgian beers that use EKG or fuggle. i love some saaz in my belgians, too, but to tell you the truth i'm interested in using EKG for flavor.

My recent belgian pale had fuggle for bittering and EKG and Saaz for flavor (no aroma)

what's not to style is the late additions, but like texlaw said are you trying to win medals or just please yourself?

please please yourself with the beer and not IN the beer

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Old 01-18-2008, 07:54 PM   #7
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Well, I'm finally getting off my butt and brewing this tomorrow. No turning back now as the starter is already cranking. Also switched to Abbey Ale from Belgian Ale as I had planned... no choice as its all the HBS had.

Below is the final recipe. I only had very low AA Hallarteaur, but I'm hoping that keeps the hopping nice, smooth, and mild and can showcase whatever this yeast does to it.

Thoughts?

Recipe: RBBC Belgian Pale Ale
Brewer: Roaring Bull Brewing
Style: Belgian Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.049 SG
Estimated Color: 7.0 SRM
Estimated IBU: 27.6 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes
Mash: 153F

Ingredients:
------------
Amount Item Type
6.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain
1.00 lb Munich Malt (9.0 SRM) Grain
2.00 lb Vienna Malt (3.5 SRM) Grain
1.50 oz Hallertauer [3.70%] (60 min) Hops 17.9 IBU
0.50 oz Hallertauer [3.70%] (15 min) Hops 4.4 IBU
0.50 oz Hallertauer [3.70%] (10 min) Hops 3.2 IBU
1 Pkgs White Labs Abbey Ale Yeast-Ale (2 Pint Starter)

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Fermenting/Conditioning: Up Next: Hop Trio American Wheat, Lake Walk Pale Ale
In Planning Stage: Farmhouse Saison and Something Oaked.

Last edited by RoaringBrewer; 02-23-2008 at 10:22 PM.
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Old 01-18-2008, 08:20 PM   #8
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i think the EKG would really compliment the heavy malts, but hallertau will also make for a great brew.

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Old 02-23-2008, 10:23 PM   #9
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Bump - edited post 7 as I am finally brewing this tomorrow... Thoughts?

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Old 02-24-2008, 01:02 PM   #10
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I think it looks great. I also think I may just brew it myself in two weeks. I already have the ingredients.

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