DannPM

Recipes 

OG 1.048
FG 1.012
IBU 31
ABV 4.6 %
SRM 3.4

Boil Volume 6.5 gallons
Batch Size 5.5 gallons
Yeast 74% AA

6 lbs Bohemian Pilsen (slightly undermodified for small increase in maltiness)
1 lbs Flaked Barley (to give it a "crisper" flavor and help with head retention)
1 lbs Vienna (for color and complexity)
1 lbs White Wheat (for complexity, flavor, mildness, & head retention)

1 oz any noble hops @ 6% AAU @ 60 mins
0.5 oz any noble hops @ 6% AAU @ 30 mins


Wyeast 3522 Belgian Ardennes
Flocculation: high
Attenuation: 72-76%
Temperature Range: 65-76° F (18-24° C)
Alcohol Tolerance: approximately 12% ABV

Mash 4.5 gal at 150-152 for 90 minutes
Mashout infusion 2 gal at 160 for 10 minutes

Boil time 90 minutes.


I'm going for a light-medium bodied Belgian ale with balanced flavors and delicate but noticeable fruity ester notes.

It's said that flaked barley gives a crisp flavor to the beer which I think would help a lot with drinkability since this is meant as a table/session beer.


Any notes on recipe modification or fermentation conditions to achieve my end goal for this batch?

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