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Old 05-21-2010, 08:22 PM   #1
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Default Remy's French Ale

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

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Old 05-21-2010, 10:04 PM   #2
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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.
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Old 05-23-2010, 04:03 PM   #3
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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
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Old 05-23-2010, 05:59 PM   #4
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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.

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Old 05-23-2010, 09:08 PM   #5
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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.

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