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Old 05-09-2013, 04:53 PM   #1
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Default Belgerica Pale Ale

Recipe Type: All Grain
Yeast: T-58
Yeast Starter: Hydrate
Additional Yeast or Yeast Starter: Primary addition of Brett Brux
Batch Size (Gallons): 5
Original Gravity: 1.054
Final Gravity: 1.011
IBU: 24
Boiling Time (Minutes): 90
Color: 5L
Primary Fermentation (# of Days & Temp): 60 for 3 weeks
Secondary Fermentation (# of Days & Temp): keg secondary for 2 weeks
Tasting Notes: grainy, peppery with a touch of funk and pineapple citrus.

98% Franco-Belges Pilsner Malt (10#)
2% Wyermann CaraAmber (4 ounces)

4 AAU Columbus (60 minutes)
2 ounces Amarillo (5 minutes)
3/4 ounce Columbus (Dry Hop)
1 ounce Amarillo (Dry hop)

Mashed @ 150° for 75 minutes, single batch sparge.

Fermented cool to keep the yeast somewhat clean hoping to keep most character to the brett strain.

This beer turned out to be extremely clean, and complex...the most complex brew I have made in my 6 years.

Time to play with brett more

Recurring Session Beers
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Old 09-01-2013, 01:40 AM   #2
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What yeast did you use?

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