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bensyverson · 07-13-2009, 10:26 PM

Recipe Type: Partial Mash
Yeast: WYeast 1214 Belgian Abbey
Yeast Starter: Probably a good idea
Batch Size (Gallons): 5
Original Gravity: 1.073
Final Gravity: 1.010
IBU: 15.9
Boiling Time (Minutes): 60
Color: 4.9° SRM
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Tasted at 1.010... Bold, estery, alcohol heat with a little sweetness

Déborah François
18-A Belgian Blond Ale
Author: Ben Syverson
Date: 2009.07.08

Size: 5,0 gal
Efficiency: 100,0%
Attenuation: 85,0%
Calories: 233,42 kcal per 12,0 fl oz

Original Gravity: 1,071 (1,062 - 1,075)
|==================#=============|
Terminal Gravity: 1,011 (1,008 - 1,018)
|============#===================|
Color: 4,9 (4,0 - 7,0)
|============#===================|
Alcohol: 7,94% (6,0% - 7,5%)
|============================#===|
Bitterness: 15,9 (15,0 - 30,0)
|========#=======================|

Ingredients:
4,0 lb English 2-row Pils
5,0 lb Dry Light Extract
0,8 oz Tettnanger (4,5%) - added during boil, boiled 60 min
0,2 oz Tettnanger (4,5%) - added during boil, boiled 30 min
1,0 ea WYeast 1214 Belgian Abbey

bensyverson · 07-31-2009, 08:46 PM

Just tasted at bottling... The sweetness remains, with plenty of estery fruitiness to balance the alcohol. I can't wait to taste it carbed!

bensyverson · 08-14-2009, 02:43 AM

Déborah is carbed and DELICIOUS.

The high fermentation temps definitely kicked out some esters here, but they're not overpowering. There's a good amount of "juicy fruit," lemon and apple, and a suggestion of black pepper in the back of the throat. Banana is there, but in the nose only.

My mash temp seems to have left a lot of dextrins as it's not too dry or thin-bodied. And the flavor profile conceals the alcohol "heat." It's deceptively strong.

The grain and hop bill is so neutral that it seems like 100% of the flavor is coming from the yeast -- and 1214 really rises to the challenge. This is a magical yeast!

SWMBO is a Unibroue fan, so she is going to love this one!