ryane
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 3522
- Yeast Starter
- 0.5L
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1045
- Final Gravity
- --
- Boiling Time (Minutes)
- 60
- IBU
- 26
- Primary Fermentation (# of Days & Temp)
- 2wks - 65Fish
[repost from blog]
I brewed this one up about 2weeks ago now, and somehow I'm just getting around to writing it up. I guess the great spring weather around here has made me too lazy, all I do is lay around soaking up the sun.
Since it was awhile ago that I brewed this I forgot some of the small nuances of why I brewed it like I did, but I have a fairly good idea what and why I did it. A recent pattern to my brewing is lower gravity refreshing beers that will quench your thirst on a hot summer day, and this beer is no exception. A problem I have with a lot of commercial Belgian beers is that they tend to be a bit higher alcohol, and I don't really wanna headache on a hot day. This is kind of an unfortunate trend with homebrewed Belgians as well. This was something I really wanted to avoid at all costs.
A lot of lower OG beers tend to be a bit lighter on the flavor as well as the alcohol, by using a Belgian yeast Im hoping to make something that not only is packed with flavor but will really accentuate all the BBQ food Ill be eating in the next couple months. When dreaming up the recipe I really liked the idea of a light bodied, but very earthy bready beer with a nice amount of Belgian phenolics and esters mid-palate. I didn't however, want it to be anything like a witbier, I wanted something with its own identity. To be honest I had never had anything that I would consider a Belgian Table Beer before today (2wk after brewing) and what I'm drinking as I type is a decent beer but a bit different that I hope to make. (BTW I'm drinking Avril from Dupont) I don't think the beer is bready enough, and it reminds me far too much of a Saison Dupont on a diet, which isn't a bad thing, just not what I want in my beer.
I decided to keep the malt bill simple (as usual) but wanted to add a bit of unmalted wheat to lighten the graininess of a pils base. I wasn't sure what yeast to use, so I went with a strain that I hadn't yet used (Ardennes) it wasn't until a bit of convincing though from some BA'ers that this would be a strain that would work well in the beer. Lastly I threw a lot of late additions of Fuggles and plan to dry hop with them as well to really drive home the earthy flavors.
Belgian Table Beer I
Amt (lbs) Type
6.5 Pilsner
1.5 Flaked Wheat
Hops Type Time
0.85oz Mt Rainier (6.8%) 60
1.0oz Fuggles (4.7%) 10
1.0oz Fuggles (4.7%) KO<170f
1.0oz Fuggles (4.7%) Dry Hop
Mash Schedule
Temp Ratio Time
150F 1.2qt/lb 45
170F 1.9qt/lb 15min - vorlauf
Yeast Ardennes WY3522
Stats
5.5gal OG 1045
85% eff IBU 26
7gal Boil FG -
I brewed this one up about 2weeks ago now, and somehow I'm just getting around to writing it up. I guess the great spring weather around here has made me too lazy, all I do is lay around soaking up the sun.
Since it was awhile ago that I brewed this I forgot some of the small nuances of why I brewed it like I did, but I have a fairly good idea what and why I did it. A recent pattern to my brewing is lower gravity refreshing beers that will quench your thirst on a hot summer day, and this beer is no exception. A problem I have with a lot of commercial Belgian beers is that they tend to be a bit higher alcohol, and I don't really wanna headache on a hot day. This is kind of an unfortunate trend with homebrewed Belgians as well. This was something I really wanted to avoid at all costs.
A lot of lower OG beers tend to be a bit lighter on the flavor as well as the alcohol, by using a Belgian yeast Im hoping to make something that not only is packed with flavor but will really accentuate all the BBQ food Ill be eating in the next couple months. When dreaming up the recipe I really liked the idea of a light bodied, but very earthy bready beer with a nice amount of Belgian phenolics and esters mid-palate. I didn't however, want it to be anything like a witbier, I wanted something with its own identity. To be honest I had never had anything that I would consider a Belgian Table Beer before today (2wk after brewing) and what I'm drinking as I type is a decent beer but a bit different that I hope to make. (BTW I'm drinking Avril from Dupont) I don't think the beer is bready enough, and it reminds me far too much of a Saison Dupont on a diet, which isn't a bad thing, just not what I want in my beer.
I decided to keep the malt bill simple (as usual) but wanted to add a bit of unmalted wheat to lighten the graininess of a pils base. I wasn't sure what yeast to use, so I went with a strain that I hadn't yet used (Ardennes) it wasn't until a bit of convincing though from some BA'ers that this would be a strain that would work well in the beer. Lastly I threw a lot of late additions of Fuggles and plan to dry hop with them as well to really drive home the earthy flavors.
Belgian Table Beer I
Amt (lbs) Type
6.5 Pilsner
1.5 Flaked Wheat
Hops Type Time
0.85oz Mt Rainier (6.8%) 60
1.0oz Fuggles (4.7%) 10
1.0oz Fuggles (4.7%) KO<170f
1.0oz Fuggles (4.7%) Dry Hop
Mash Schedule
Temp Ratio Time
150F 1.2qt/lb 45
170F 1.9qt/lb 15min - vorlauf
Yeast Ardennes WY3522
Stats
5.5gal OG 1045
85% eff IBU 26
7gal Boil FG -