HerbieHowells
Well-Known Member
I need a yeast suggestion for a Belgian Pale Ale.
The recipe is the Belgian Pale Ale recipe from Brewing Classic Styles. The OG of the recipe is 1.052. I am shooting for a FG of 1.012. The recipe originally called for either White Labs 515 Antwerp or Wyeast Schelde. From what I gather from the style description, those are both relatively clean yeast strains, by Belgian standards.
The closest Belgian ale yeasts my LHBS probably has (the website selection and actual selection can differ quite a bit) are White Labs 550, White Labs 575, Wyeast Belgian Ale, and Wyeast Belgian Ardennes. It also has a few abbey and strong ale strains.
My current plan is to let this thing ferment at 66*, as listed in the book.
Any suggestions for the best substitute?
The recipe is the Belgian Pale Ale recipe from Brewing Classic Styles. The OG of the recipe is 1.052. I am shooting for a FG of 1.012. The recipe originally called for either White Labs 515 Antwerp or Wyeast Schelde. From what I gather from the style description, those are both relatively clean yeast strains, by Belgian standards.
The closest Belgian ale yeasts my LHBS probably has (the website selection and actual selection can differ quite a bit) are White Labs 550, White Labs 575, Wyeast Belgian Ale, and Wyeast Belgian Ardennes. It also has a few abbey and strong ale strains.
My current plan is to let this thing ferment at 66*, as listed in the book.
Any suggestions for the best substitute?