Retroviridae
Well-Known Member
Hi all,
I'm trying to educate myself on Belgian styles by making them. If there are any experts out there who could take a look at critique my recipe, I'd appreciate it. I've already brewed this one, so I'm mainly looking for educational critique so I know what qualities to look for in the finished beer, and for future reference as I continue to make Belgian styles.
This one is supposed to be a Belgian Pale Ale, though, I don't know, it might more appropriately fit into the catch-all category "Belgian Specialty Ale".
Most of the Belgian Pale recipes I've seen looking around here and online are trying to be similar to DeKoninck. This one isn't, but I have no idea how this recipe might compare to other examples of the style.
Ingredients for 5.25 gal:
4.5 lb pilsener
0.25 lb Special B
0.25 lb Carapils
0.62 lb Crystal 40
0.31 lb sucrose (late addition)
3 lb pilsener LME (late addition)
Mashed with temps swinging between 145-155 F for 75 min (I use a stovetop brew-in-a-bag method, so temp control isn't great).
Hops:
1 oz styrian golding 3.2%AA 60 min
0.5 oz german tradition 5.3%AA 60 min
0.5 oz saaz 3.4%AA 15 min
Yeast:
Belgian Strong Golden (WLP570/Wy1388)
My brew software says:
predicted OG: 1.053 (actual OG was 1.050)
predicted IBU: 25
predicted color: 12 SRM (though it looks a little lighter than that to me - I think my software's default color for Special B is darker than the Special B I actually had)
The BJCP style guidelines say fruity, malty, toasty/biscuit, spicy.
The WLP570/Wy1388 yeast is supposed to be more on the fruity / less on the spicy side compared to WLP515, which many other people use in Belgian Pales. (Indeed, there are already pear/melon smells coming out the airlock!)
The Crystal 40 and Special B are supposed to impart caramel flavors, and not so much malty/toasty/biscuit, so this may be where my recipe most departs from style.
Any educational thoughts/suggestions? Thanks in advance.
I'm trying to educate myself on Belgian styles by making them. If there are any experts out there who could take a look at critique my recipe, I'd appreciate it. I've already brewed this one, so I'm mainly looking for educational critique so I know what qualities to look for in the finished beer, and for future reference as I continue to make Belgian styles.
This one is supposed to be a Belgian Pale Ale, though, I don't know, it might more appropriately fit into the catch-all category "Belgian Specialty Ale".
Most of the Belgian Pale recipes I've seen looking around here and online are trying to be similar to DeKoninck. This one isn't, but I have no idea how this recipe might compare to other examples of the style.
Ingredients for 5.25 gal:
4.5 lb pilsener
0.25 lb Special B
0.25 lb Carapils
0.62 lb Crystal 40
0.31 lb sucrose (late addition)
3 lb pilsener LME (late addition)
Mashed with temps swinging between 145-155 F for 75 min (I use a stovetop brew-in-a-bag method, so temp control isn't great).
Hops:
1 oz styrian golding 3.2%AA 60 min
0.5 oz german tradition 5.3%AA 60 min
0.5 oz saaz 3.4%AA 15 min
Yeast:
Belgian Strong Golden (WLP570/Wy1388)
My brew software says:
predicted OG: 1.053 (actual OG was 1.050)
predicted IBU: 25
predicted color: 12 SRM (though it looks a little lighter than that to me - I think my software's default color for Special B is darker than the Special B I actually had)
The BJCP style guidelines say fruity, malty, toasty/biscuit, spicy.
The WLP570/Wy1388 yeast is supposed to be more on the fruity / less on the spicy side compared to WLP515, which many other people use in Belgian Pales. (Indeed, there are already pear/melon smells coming out the airlock!)
The Crystal 40 and Special B are supposed to impart caramel flavors, and not so much malty/toasty/biscuit, so this may be where my recipe most departs from style.
Any educational thoughts/suggestions? Thanks in advance.