Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Belgian and French Ale > All-Grain - Belgian Pale Ale

Reply
 
LinkBack Thread Tools
Old 02-07-2013, 11:15 AM   #51
Layne
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Gonzales
Posts: 962
Liked 18 Times on 16 Posts
Likes Given: 2

Default


My latest batch of this, with this falls yeast is terrific!
Man, I love this beer!
,

__________________
Layne is offline  
bford Likes This 
Reply With Quote Quick reply to this message
Old 02-28-2013, 03:28 PM   #52
MrOrange
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
MrOrange's Avatar
Recipes 
 
Join Date: Jul 2011
Location: Louisville
Posts: 290
Liked 29 Times on 25 Posts
Likes Given: 45

Default


Just bottled this last night. Hydro sample was awesome so I can't wait for this to carb up. I used Wyeast 3522 belgian ardennes for the yeast and I think I made a good choice.

__________________
If God wanted us to filter our beer, he wouldn't have given us livers
MrOrange is offline  
 
Reply With Quote Quick reply to this message
Old 09-04-2013, 10:15 PM   #53
JRapp
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Ferndale
Posts: 134
Liked 15 Times on 13 Posts
Likes Given: 17

Default


I've been looking for a good BPA recipe and thought this one looks perfect! Will sub for spare Goldings or hallertau I have lying in the freezer, and dont think I can get the 515 or flanders yeast so I might end up going with the 3522 as well.

Do any users of the 3522 Ardennes have any comments on their choice? I really just want something that wont be too extreme Belgian character if I keep the temp in check but want to reuse the yeast cake for something big, say a dubbel or dark strong.

__________________
JRapp is offline  
 
Reply With Quote Quick reply to this message
Old 02-05-2014, 12:35 AM   #54
bford
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
bford's Avatar
Recipes 
 
Join Date: Nov 2013
Location: Houston
Posts: 303
Liked 34 Times on 25 Posts
Likes Given: 229

Default


I want to try this recipe next... Belgian pale ales are just about my favorite style.... mmmm..


I'll be splitting it and doing a 2.5 gallon batch in my kitchen.

__________________
bford is offline  
 
Reply With Quote Quick reply to this message
Old 04-04-2014, 01:47 AM   #55
jgonzo108
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 24
Default


Brewed this on 3-22. Was able to get two vials antwerp yeast. Used a 750ml starter with one vial and pitched the second. Looking forward to this one finishing out. Do you guys think I should wash the yeast when it's done?

__________________
jgonzo108 is offline  
 
Reply With Quote Quick reply to this message
Old 04-13-2014, 07:10 AM   #56
Blindnil
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Portland
Posts: 21
Likes Given: 1

Default


I don't have the Schelde or Antwerp ale yeasts available so I am brewing this with the WY1581 Belgian stout yeast instead. Anyone tried that yet? I'm intrigued by the more neutral but still phenolic properties that this yeast might impart. Fermenting in the low 60's. Would anyone suggest fermenting higher to get some more pepper notes the a bolleke has or keep it lower (my basement has an ambient temp of 62F)?

__________________
Blindnil is offline  
 
Reply With Quote Quick reply to this message
Old 04-30-2014, 01:36 AM   #57
hooliganbrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2014
Posts: 2
Default


Does anyone have a feeling for how fermentation temperature effects the taste profile generated by wlp 515? Doing my 1st 515 brew and fermented @ 70 f (ambient).

__________________
hooliganbrewing is offline  
 
Reply With Quote Quick reply to this message
Old 05-22-2014, 04:51 AM   #58
bford
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
bford's Avatar
Recipes 
 
Join Date: Nov 2013
Location: Houston
Posts: 303
Liked 34 Times on 25 Posts
Likes Given: 229

Default


I do small batches, so I tend to use dry yeast.. much more cost effective when doing 2 gallon batches...

What dry yeast do you think would be best for this recipe?

__________________
bford is offline  
 
Reply With Quote Quick reply to this message
Old 06-01-2014, 07:33 PM   #59
hooliganbrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2014
Posts: 2
Default


Fermenting in the low 70s (ambient temperature) worked out great. The beer ended up with a good amount of belgian funk to it.

__________________
hooliganbrewing is offline  
 
Reply With Quote Quick reply to this message
Old 07-18-2014, 01:08 AM   #60
jekeane
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2014
Posts: 451
Liked 73 Times on 49 Posts
Likes Given: 31

Default


Going to try a session version of this recipe on Sunday. I'll let you know how it goes.

__________________

Fermenter 1: Good Measure(Raspberry Jalapeño Wheat)
Fermenter 2:
Fermenter 3:

On Deck: Session Belgian Pale Ale

Kegs:
Belgian Dubbel "Le Petite Orange"
Dead Ringer IPA
Belgian IIPA
Brandon O's Graff
Rye Bourbon Oak Porter

jekeane is offline  
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Recommendations for Wyeast 3522 Belgian Ardennes in Belgian Pale Ale? LeeF Recipes/Ingredients 3 03-29-2011 05:06 AM
Belgian Pale ale looks horrible justin22 Beginners Beer Brewing Forum 3 06-24-2009 04:13 AM
Belgian Pale Ale Rec. greenleaf Recipes/Ingredients 7 11-11-2008 02:50 PM
A second take on a Belgian Pale. Which yeast to use? EinGutesBier Recipes/Ingredients 2 01-07-2008 02:47 AM
Belgian Leuven Pale Ale tron Recipes/Ingredients 1 05-15-2007 07:35 PM