puttin4doh
Member
Looking to make a very sessionable Belgian, employing more clove flavors than anything else. I've tried this beer a few times with various yeasts/grain combinations, and WLP570 is the way to go...By definition and tradition, it's not a true belgian, but it tastes like a great Mini-Leffe @ 4.8%.
@72 % Eff.
OG - 1.045
FG - 1.008
SRM - 5.3
IBU - 17.7
ABV - 4.8%
8.5 lb Pilsner 2-row
.3 lb Aromatic Malt
.3 lb Biscuit Malt
.15 lb Honey Malt
Mashed at 151 degrees
60 minute boil
.5 oz Styrian Goldings (4.6% AA)@ 60 minutes
.75 oz Styrian Goldings @ 20 minutes
.5 Styrian Goldings @ 5 minutes
WLP570 Belgian Golden Ale Yeast - 2 pint starter
Fermented at 65 degrees - a little colder than the optimum, it seems to keep all the banana flavors out, and clove comes through. It's a slow but steady fermentation. Mine was actually all done in 7-10 days @ 1.008
@72 % Eff.
OG - 1.045
FG - 1.008
SRM - 5.3
IBU - 17.7
ABV - 4.8%
8.5 lb Pilsner 2-row
.3 lb Aromatic Malt
.3 lb Biscuit Malt
.15 lb Honey Malt
Mashed at 151 degrees
60 minute boil
.5 oz Styrian Goldings (4.6% AA)@ 60 minutes
.75 oz Styrian Goldings @ 20 minutes
.5 Styrian Goldings @ 5 minutes
WLP570 Belgian Golden Ale Yeast - 2 pint starter
Fermented at 65 degrees - a little colder than the optimum, it seems to keep all the banana flavors out, and clove comes through. It's a slow but steady fermentation. Mine was actually all done in 7-10 days @ 1.008
