motorneuron
Well-Known Member
Hey guys--
So, I'm hoping to try to brew a lower-ABV but high-flavor Belgian pale ale for the hot days of summer. When shopping recently for sour oranges and panela at a Latin grocery (easy to get that stuff in Washington Heights!), I couldn't resist also buying some guava paste. So my overall vision for this beer involves a complex fruity nose, low-medium bitterness and alcohol, some residual sweetness, and good body.
For those not familiar, the guava paste is like this: http://en.wikipedia.org/wiki/Goiabada It seems to be about 4/7 sugar by mass, according to nutrition data I found, which I assume is mostly fermentable sucrose and fructose, so I assumed in my calculations that it's going to be good for 25 PPG. I plan to add it, after briefly reconstituting in boiling water, after about four days of fermentation--a bit like adding sugar to a high-gravity beer.
Anyway, here's my proposed recipe. Please let me know what you think! In particular, I'm worried if this is a bit too complex--I've got a lot of stuff here, and some of it may be redundant or unnecessary. The only key ideas are the guava paste, the Belgian yeast, and general lightness.
http://www.brewtoad.com/recipes/guava-belgian-pale
5.5 gallons, all grain, 75% efficiency:
OG 1.044
FG 1.010
ABV 4.5%
SRM 6
27 IBUs
FERMENTABLES:
5 lbs pale ale malt
1 lbs white wheat malt
.5 lbs flaked wheat
.5 lbs honey malt
**2 lbs guava paste (not mashed--added to primary after a few days)**
Mash at 156F for 60 minutes.
BOIL: 60 minutes
1 oz citra @ 10 mins
1 oz amarillo @ 10 mins
1 oz citra @ 0 mins
1 oz amarillo @ 0 mins
zest of one bitter orange @ 5 mins
.5 oz of grains of paradise @ 5 mins
Ferment with WLP500 (trappist ale) starting at 66F, temperature permitted to free rise
add guava paste after a few days of fermentation
So, I'm hoping to try to brew a lower-ABV but high-flavor Belgian pale ale for the hot days of summer. When shopping recently for sour oranges and panela at a Latin grocery (easy to get that stuff in Washington Heights!), I couldn't resist also buying some guava paste. So my overall vision for this beer involves a complex fruity nose, low-medium bitterness and alcohol, some residual sweetness, and good body.
For those not familiar, the guava paste is like this: http://en.wikipedia.org/wiki/Goiabada It seems to be about 4/7 sugar by mass, according to nutrition data I found, which I assume is mostly fermentable sucrose and fructose, so I assumed in my calculations that it's going to be good for 25 PPG. I plan to add it, after briefly reconstituting in boiling water, after about four days of fermentation--a bit like adding sugar to a high-gravity beer.
Anyway, here's my proposed recipe. Please let me know what you think! In particular, I'm worried if this is a bit too complex--I've got a lot of stuff here, and some of it may be redundant or unnecessary. The only key ideas are the guava paste, the Belgian yeast, and general lightness.
http://www.brewtoad.com/recipes/guava-belgian-pale
5.5 gallons, all grain, 75% efficiency:
OG 1.044
FG 1.010
ABV 4.5%
SRM 6
27 IBUs
FERMENTABLES:
5 lbs pale ale malt
1 lbs white wheat malt
.5 lbs flaked wheat
.5 lbs honey malt
**2 lbs guava paste (not mashed--added to primary after a few days)**
Mash at 156F for 60 minutes.
BOIL: 60 minutes
1 oz citra @ 10 mins
1 oz amarillo @ 10 mins
1 oz citra @ 0 mins
1 oz amarillo @ 0 mins
zest of one bitter orange @ 5 mins
.5 oz of grains of paradise @ 5 mins
Ferment with WLP500 (trappist ale) starting at 66F, temperature permitted to free rise
add guava paste after a few days of fermentation
