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Old 02-18-2012, 04:30 AM   #1
Jan 2011
Indianapolis, Indiana
Posts: 669
Liked 20 Times on 15 Posts

I have a propogator pack of Wyeast Belgian Wheat that I won in a contest and a 3 lb tub of LME in my fridge. With my Maibock at least eight weeks away from being ready and nothing else coming down the pike, I am thinking of whipping up a small, three gallon batch of Belgian Pale that I can enjoy in the meantime. Also my LHBS just got some Nelson Sauvin hops in stock and I really want to try those out, so we're killing two birds with one stone here. Since I have no experience with the style or the hop, I wanted some opinions/input on my recipe:

Belgian Pale
Batch size: 3 gal
IBU: 33.5 (approx)
OG: 1.051
FG: 1.010
Yeast: WY-3942 (32 oz starter)

Briess Golden LME: 3 lb
Munich 9L: 0.75 lb
White Wheat: 0.5 lb
Biscuit: 0.25
Aromatic: 0.25

Nelson Sauvin: 0.25 oz @ 30M
NS: 0.25 oz @ 15M
NS: 0.5 oz @ knockout
NS: 0.5 oz Dry hop

I know that Belgian Pales don't usually have this much hop character, but I really wanted to highlight the Nelson Sauvin hop flavor and aroma. I was also wondering what you guys thought of adding maybe a quarter pound of jaggery or pilloncilo. I know that's usually reserved for the strong ales, but I thought that might give this an interesting character. Plus I'm looking for a dry, crisp pale.

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Old 02-18-2012, 04:37 AM   #2
Apr 2009
Boise, ID
Posts: 1,608
Liked 38 Times on 33 Posts

I make a similar beer. I don't think it's much of a BPA, but it sure is tasty.
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