Recently I made a Belgian Strong Ale with Wyeast Leuven Pale 3568 that was sent to me instead of the 3658 Heffe yeast I had ordered. Anyhow.. I'm now drinking that beer. Very very nice. I make all my recipe's from scratch and this one may seem a little off style but the resulting beer seems spot on.
I'll post the recipe at the bottom of this post.
My question is, The 3538 leuvan pale has been discontinued and a Trappist (can't remember which one) yeast has been recommended as a replacement. For those of you who have used these yeasts, what flavor, etc. differences will I notice if I use the Trappist yeasts to make this beer in the future?
MY recipe:
I'll post the recipe at the bottom of this post.
My question is, The 3538 leuvan pale has been discontinued and a Trappist (can't remember which one) yeast has been recommended as a replacement. For those of you who have used these yeasts, what flavor, etc. differences will I notice if I use the Trappist yeasts to make this beer in the future?
MY recipe:
Code:
OktoberFest - Canadien style - Belgian Strong
Belgian Dark Strong Ale
Type: All Grain
Date: 9/30/2006
Batch Size: 24.00 L
Brewer: [B]Denny Lajeunesse[/B]
Equipment: My Brew Tree (50L)
Brewhouse Efficiency: 75.0
Taste Notes:
Ingredients
Amount Item Type % or IBU
4.00 kg Munich Malt - 10L (10.0 SRM) Grain 49.5 %
1.00 kg Vienna Malt (3.5 SRM) Grain 12.4 %
0.60 kg Rye, Flaked (2.0 SRM) Grain 7.4 %
0.40 kg Wheat, Torrified (1.7 SRM) Grain 5.0 %
0.20 kg Biscuit Malt (23.0 SRM) Grain 2.5 %
0.20 kg Chocolate Rye Malt (250.0 SRM) Grain 2.5 %
0.20 kg Honey Malt (25.0 SRM) Grain 2.5 %
0.20 kg Oats, Flaked (1.0 SRM) Grain 2.5 %
30.00 gm Northern Brewer [8.50%] (60 min) (First Wort Hop) Hops 23.4 IBU
30.00 gm Tettnang [4.50%] (15 min) Hops 5.6 IBU
5.00 gm Tettnang [4.50%] (5 min) (Aroma Hop-Steep) Hops -
1.06 items Whirlfloc Tablet (Boil 5.0 min) Misc
30.00 gm Oak Chips -French (Primary 7.0 days) Misc
1.20 kg Candi Sugar, Clear (0.5 SRM) Sugar 14.9 %
0.08 kg Molasses (80.0 SRM) Sugar 1.0 %
1 Pkgs Leuven Pale (Wyeast Labs #3538) Yeast-Ale
Beer Profile
Est Original Gravity: 1.079 SG
Est Final Gravity: 1.018
Measured Original Gravity: 1.081 SG
SG Measured Final Gravity: 1.021 SG
Estimated Alcohol by Vol: 8.1 % Actual Alcohol by Vol: 7.9 %
Bitterness: 29.0 IBU Calories: 789 cal/l
Est Color: 18.4 SRM
Mash Profile
Mash Name: Temperature Mash, 2 Step, Medium Body Total Grain Weight: 6.80 kg
Sparge Water: 18.18 L Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Name Description Step Temp Step Time
Protein Rest Add 17.75 L of water at 119.0 F 113.0 F 30 min
Saccharification Heat to 154.0 F over 15 min 154.0 F 90 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
