EricCSU
Well-Known Member
I have never been interested in this style, so I have done very little research. But, there is a local pro-am that I am interested in and I am excited by the challenge. This is the specific style that they are looking for:
GABF - 17. American-Belgo-Style Ale
A. Subcategory: Pale American-Belgo-Style Ale
These beers must portray the unique characters imparted by yeasts typically used in fruity and big Belgian-Style ales These beers are not traditional Belgian styles which are already defined. They are unique beers unto themselves. Notes of banana, berry, apple, sometimes coriander spice-like and/or smoky-phenolic characters should be portrayed with balance of hops and malt character when fermented with such yeast. Hop aroma, flavor and bitterness not usually found in the base style, can be medium to very high and must show the characters of American hop varieties. Color falls in the blonde to amber range. Esters should be at medium to high levels. Diacetyl should not be evident. Chill haze may be evident. Sulfur-like yeast character should be absent. To allow for accurate judging the brewer must provide information that identifies the classic beer style being elaborated upon (if there is one) or other information unique to the entry with regard to flavor, aroma and/or appearance. During registration brewers may specify pouring instructions, choosing normal pouring, quiet pouring, intentional rousing or not rousing yeast.
Original Gravity (°Plato): Varies with style Apparent Extract/Final Gravity (°Plato): Varies with style Alcohol by Weight (Volume): Varies with style Bitterness (IBU): Varies with style Color SRM (EBC): 5- 15 (10-30 EBC)
I looked up some previous winners and they all seem to be Belgian IPA.
My thoughts of the style are as follows:
-tripel plus american IPA = Belgian IPA
-simple malt bill
-highly attenuative yeast to leave a dry finish
-hop aroma and flavor that is obviously american
-a balance of belgian fruity and phenolic aroma with american hop aroma
-lower than usual BU:GU ratio than a typical IPA to keep the bittering from muddying the belgian yeast character
-carbonation that is closer to a tripel than an IPA
I just tried Great Divide Belgica and was very impressed. It seems to meet all the points above and was highly drinkable. So, here is my first guess at a recipe.
10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 76.92 %
12.0 oz Wheat Malt, Bel (2.0 SRM) Grain 5.77 %
4.0 oz Aromatic Malt (26.0 SRM) Grain 1.92 %
18.00 gm Chinook [13.00 %] (60 min) Hops 33.6 IBU
28.30 gm Columbus (Tomahawk) [14.00 %] (Dry Hop 3 days) Hops -
28.30 gm Amarillo Gold [8.50 %] (Dry Hop 3 days) Hops -
28.30 gm Centennial [9.70 %] (Dry Hop 3 days) Hops -
42.00 gm Cascade [5.50 %] (1 min) Hops 5.5 IBU
28.30 gm Centennial [9.70 %] (1 min) Hops 6.6 IBU
28.30 gm Columbus (Tomahawk) [14.00 %] (1 min) Hops 9.5 IBU
2 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 15.38 %
1 Pkgs Trappist Ale (White Labs #WLP500) [Starter 2000 ml] Yeast-Ale
Mash at 150, Ferment at 68 and free rise to 75, dry hop at 68.
I am open to suggestions and ideas. Thanks.
Eric
GABF - 17. American-Belgo-Style Ale
A. Subcategory: Pale American-Belgo-Style Ale
These beers must portray the unique characters imparted by yeasts typically used in fruity and big Belgian-Style ales These beers are not traditional Belgian styles which are already defined. They are unique beers unto themselves. Notes of banana, berry, apple, sometimes coriander spice-like and/or smoky-phenolic characters should be portrayed with balance of hops and malt character when fermented with such yeast. Hop aroma, flavor and bitterness not usually found in the base style, can be medium to very high and must show the characters of American hop varieties. Color falls in the blonde to amber range. Esters should be at medium to high levels. Diacetyl should not be evident. Chill haze may be evident. Sulfur-like yeast character should be absent. To allow for accurate judging the brewer must provide information that identifies the classic beer style being elaborated upon (if there is one) or other information unique to the entry with regard to flavor, aroma and/or appearance. During registration brewers may specify pouring instructions, choosing normal pouring, quiet pouring, intentional rousing or not rousing yeast.
Original Gravity (°Plato): Varies with style Apparent Extract/Final Gravity (°Plato): Varies with style Alcohol by Weight (Volume): Varies with style Bitterness (IBU): Varies with style Color SRM (EBC): 5- 15 (10-30 EBC)
I looked up some previous winners and they all seem to be Belgian IPA.
My thoughts of the style are as follows:
-tripel plus american IPA = Belgian IPA
-simple malt bill
-highly attenuative yeast to leave a dry finish
-hop aroma and flavor that is obviously american
-a balance of belgian fruity and phenolic aroma with american hop aroma
-lower than usual BU:GU ratio than a typical IPA to keep the bittering from muddying the belgian yeast character
-carbonation that is closer to a tripel than an IPA
I just tried Great Divide Belgica and was very impressed. It seems to meet all the points above and was highly drinkable. So, here is my first guess at a recipe.
10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 76.92 %
12.0 oz Wheat Malt, Bel (2.0 SRM) Grain 5.77 %
4.0 oz Aromatic Malt (26.0 SRM) Grain 1.92 %
18.00 gm Chinook [13.00 %] (60 min) Hops 33.6 IBU
28.30 gm Columbus (Tomahawk) [14.00 %] (Dry Hop 3 days) Hops -
28.30 gm Amarillo Gold [8.50 %] (Dry Hop 3 days) Hops -
28.30 gm Centennial [9.70 %] (Dry Hop 3 days) Hops -
42.00 gm Cascade [5.50 %] (1 min) Hops 5.5 IBU
28.30 gm Centennial [9.70 %] (1 min) Hops 6.6 IBU
28.30 gm Columbus (Tomahawk) [14.00 %] (1 min) Hops 9.5 IBU
2 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 15.38 %
1 Pkgs Trappist Ale (White Labs #WLP500) [Starter 2000 ml] Yeast-Ale
Mash at 150, Ferment at 68 and free rise to 75, dry hop at 68.
I am open to suggestions and ideas. Thanks.
Eric