Remy's French Ale - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Remy's French Ale

Thread Tools
Old 05-21-2010, 08:22 PM   #1
Apr 2008
St. Louis, MO
Posts: 2

Tell me what you think.

It's not a Biere de Garde. It's not a Saison. What is it? A light colored dry sparkling French ale based on my standard Belgian Blond recipe. Lower in alcohol than the blond, designed for easy drinking in the heat of summer.

Here are the numbers.

6.65 lbs. (6 lbs. 10.4 oz.) Briess Brewers 2-row Malt
0.35 lb (5.6 oz.) Briess White Wheat Malt
0.35 lb (5.6 oz.)DeWolf-Cosyns Aromatic
.7 lb (11.2 oz.) cane sugar

2.5 oz Styrian Golding (2.6% AA, Pellet) @ 60 min.

WLP072 French Ale

OG: 1.048
FG: 1.010
ABV: 5.1%
IBU: 28
SRM: 3

Reply With Quote
Old 05-21-2010, 10:04 PM   #2
Nov 2009
Southeast, Wisconsin
Posts: 33
Liked 8 Times on 4 Posts

That looks tasty.
I've been thinking about creating lower alcohol yet flavorful brews.
This one looks like it'll be added to the list; since I've never used that yeast before. Thanks.
"My brewing equipment is so ghetto, it makes Denny Conn look like John Blichmann" - T. M.

Reply With Quote
Old 05-23-2010, 04:03 PM   #3
Feb 2008
Madison, WI
Posts: 63
Liked 1 Times on 1 Posts

I would lager it for a week or two after it is done fermenting before bottling to really let the maltiness shine and the flavors to come together. I know my belgo-blondes really benefit from at least a cold crash. They become delicious much faster that way.
Fermenting: Traditional Bock, Belgian Dark Strong
Conditioning: Munich Dunkel, Belgian Amber
Drinking: Baltic Porter, O-fest, Drought Stout, English Summer Ale

Reply With Quote
Old 05-23-2010, 05:59 PM   #4
Brew-boy's Avatar
May 2006
Lapeer, Michigan
Posts: 2,280
Liked 16 Times on 13 Posts

I have brewed 2 beers with that yeast 1 a Biere de Garde and 2 a Leffe Brune clone. Biere de Garde has been cold conditioning for 6 months and the Brune I have had it on oak cubes for 5 months. Not sure what the profile of the yeast is yet but I hope it's good.
Next:Smoked Pilsner.
Primary:Belgian Red, American Stout w/Roeselare
On Tap:Pale Ale, English Bitter
Aging: Imperial Oatmeal Stout on Vanilla beans.

I rather owe you a dollar than cheat you out of it.."Dad"

Reply With Quote
Old 05-23-2010, 09:08 PM   #5
Budzu's Avatar
Mar 2009
Chattanooga, TN
Posts: 747
Liked 17 Times on 16 Posts

The 072 profile is excellent! I have used it, made a recipe almost exactly like yours OP. Same gravity, but with some extra hopping of saaz and willamette.
The resulting flavor was ever-so-slightly phenolic, giving it a perfumey, flowery impression. I used a relatively low ferment temp (67). I think you may be able to get a whole different set of flavor and intensity by letting it go warmer, but I haven't tried.
It tastes "clean", but still gives a fine delicate yeast flavor that is delicious. I'm already planning other things to do with it now that I have it slanted to use year-round

And to the OP question: it does not fit the BJCP for a style, but who cares. Make up your own cool name for it! Those beers are the most fun.
Countertop Brutus Budzu-style

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
WLP072 French Ale Brew-boy Fermentation & Yeast 5 02-12-2010 09:25 PM
Need some help with a French phrase Ó Flannagáin General Chit Chat 7 10-29-2007 02:00 AM
The French Military?? HarvInSTL Drunken Ramblings and Mindless Mumbling 30 05-03-2007 03:26 PM
French Open??? Ivan Lendl General Chit Chat 11 06-02-2006 06:49 PM

Forum Jump