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-   -   Belgian Red Ale (http://www.homebrewtalk.com/f71/belgian-red-ale-278458/)

DannPM 11-03-2011 02:19 AM

Belgian Red Ale

7 lbs Weyermann Munich II Malt
2 lbs Weyermann Carahell
2 lbs American 6-Row

0.6 Ounces Perle 6.5% AAU @ 60
1 Ounces Hallertau 2.3% AAU @ 5
1 Tab Whirflock @ 15 minutes
0.6 TSP Wyeast Yeast Nutrient 10 Mins

Mashed 4 Gallons @ 150 for 60 mins
Batch Sparged 2 gallons @ 170 for 15 mins
Batch Sparged 2 gallons @ 170 for 15 mins

Sight: Beautiful deep set red color (This picture does not do it justice) with a large fluffy thick very off white to light tan head.

Aroma: Munich maltiness, delicate mild Belgian esters of apple and mild mild plumbs, all with the faintest noble, flowery, slightly earthy hop aroma.

Taste: Rich deliciousness malty taste is upfront and apparent. In the background are a complex myriad of flavors consisting of mild fruit esters (the same very faint apple and very mild light plumbs) and a very mild but still apparent earthy flowery hop flavor. The finish is dry with the spiciness that you'd find in a specialty ale, it's all from the yeast though. The spiciness that lingers in the finish starting at the lips and then finishing in your throat like a wave pulling back from the beach almost peppery like. The spicy finish from this yeast goes perfectly with the malt profile.

Mouthfeel: Moderately full to medium body, especially given it's 1.011 finish. It's nourishing and filling but doesn;t leave you feeling bloated and full. That's any good Belgian beer though! The dry crisp spicy finish is one you not only taste but feel as it goes down. Truly a drinking experience.

Drinkability: This is the fastest I've taken down a keg ever. I love this stuff, so do my friends. I will have to brew again for competition beause this batch is about gone! Again, it's a drinking experience.

As a side note, the carahell does not really give this beer any sweetness. If it does it is well hidden by the malty profile, but I feel like the carahell gave it a toastiness and helped saturate the color, alongside improving the mouthfeel and head, just as the standard description reads. It's a great malt to add some extra depth IMO.

As far as variety, I would love to brett this beer with like a Brett B strain or the the strain that infected Goose Island's Matilda, I think it would go very well...

GuldTuborg 11-10-2011 05:05 AM

That's a good looking beer! Have you tried it with other yeasts, by chance?

SteveBrewSD 11-10-2011 06:03 AM

Looks great! Your tasting notes are making me want to try it. I may put this one on the list for a future brew.. or something close.

bottlebomber 11-10-2011 06:08 AM

I made a irish red ale recently that fermented crazy and got up into the upper 70s even in the swamp cooler. It is now a belgian red ale. ;)

emjay 11-10-2011 06:09 AM


Originally Posted by GuldTuborg
That's a good looking beer! Have you tried it with other yeasts, by chance?

Maybe I'm missing something, but I can't even seem to find what yeast he DID use...

bottlebomber 11-10-2011 01:53 PM


Originally Posted by emjay

Maybe I'm missing something, but I can't even seem to find what yeast he DID use...

That's why I was kind of thinking... that he used WLP004 ;)

DannPM 11-10-2011 02:11 PM

GuldTuborg, I have not this was the first time I brewed this after constructing it. I'm going to have to brew it with a different yeast when I make more as 3538 was a limited release for Q3. I think any good yeast that isn't citrusy would work well though.

emjay, I used Wyeast 3538 Leuven Pale Ale, check the second line from the very top of the post, above the picture, along with all the other recipe specs :)

SteveBrewSD, thanks btw!

emjay 11-11-2011 12:01 AM

Weird. All the stuff above the picture doesn't show up in the app...

ftlstrings 01-08-2012 03:42 AM

looks nice!

ftlstrings 01-08-2012 04:00 AM

confused how you got it that dark though. my beersmith indicated that the recipe would only be 9.1 SRM. How dark was your Carahell?


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