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Old 05-04-2009, 08:37 PM   #1
Saccharomyces
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Recipe Type: All Grain   
Yeast: WLP515   
Yeast Starter: 2L   
Batch Size (Gallons): 5.25   
Original Gravity: 1.055   
Final Gravity: 1.013   
IBU: 20   
Boiling Time (Minutes): 90   
Color: copper   
Primary Fermentation (# of Days & Temp): 21 @68*F   
Secondary Fermentation (# of Days & Temp): -   
Tasting Notes: Well balanced, light bodied session Belgian ale similar to DeKoninck   

This beer scored an average 43 at the 2009 Bluebonnet and advanced to the second round. Comment from one of the judges: "I would buy this beer!". It has been immensely popular with my guests. This will be a regular tap at my house you will find brewed every fall when the WLP515 Platinum strain is released. Thanks to DeathBrewer for the idea and the original grainbill which morphed into this wonderful brew.



Grain Bill:
77.5% Belgian Pils
10% Caravienne
5% Flaked oats
5% Biscuit
2.5% Aromatic

Mash 152*F for 60 minutes.

Hop Bill:
6 AAU (1.5 oz of 4% AA) Saaz 60
.5 oz Saaz 15

Notes:
The WLP515 Antwerp Ale yeast from Brouwerij De Koninck has a spicy, peppery ester profile with minimal fruitiness essential to getting the right character for this brew. If you can't find WLP515 and want to try it I would use a blend of WY1388 and WY1056 to give a moderately clean, spicy profile with minimal fruitiness.
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Old 05-26-2009, 11:08 PM   #2
LooyvilleLarry
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Sacch -
Would the Wyeast 3789 out of their Private Collection Apr/Jun 09 be a good alternative for the yeast?
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Old 06-10-2009, 05:47 AM   #3

Did I try this beer from the last christmas beer swap?

 
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Old 06-15-2009, 03:16 AM   #4
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you think that a lack of fruit character is essential to a Belgian Pale? It seems the judges might think so... but I was planning on going with just 1388.

 
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Old 06-27-2009, 10:32 PM   #5
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brewing this today.

 
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Old 07-22-2009, 04:22 AM   #6
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Filtered and kegged this last weekend. Get an A+! Ended up going with just wlp570 which is the wyeast equivalent of 1388.

I agree though that if the spiciness was backed off a touch it would be better, so do what the OP said and get 515 or blend the yeast.

 
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Old 07-22-2009, 03:19 PM   #7
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I am planning to brew this up with 1388 as a starter for a Golden Strong (10-10-10). Would you suggest fermenting on the cooler side to reduce the spiciness?
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Old 07-25-2009, 12:33 AM   #8
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Got this in the primary now. I pitched the 1388 and will try to keep it in the low to mid-60s and see how it turns out. If it ferments well, I'll probably submit this one for the state fair homebrew competition in a few weeks.
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Old 07-26-2009, 03:20 PM   #9
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Uinta, a Utah microbrew, produces one of these. They call it Monkshine.

Four + Brewing Monkshine
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Old 08-21-2009, 03:14 PM   #10
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Im very tempted to try this with the Wyeast 3711 that I just washed. It will make my FG finish a little lower so I may have to make a couple ajustments. Any objections? I will let you know how it turns out!
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