My first attempt in creating my own recipe turned out a bit different than what I was expecting.
I was attempting a Belgian-American IPA, but since I don't have much temperature control during the fermentation, it turned out more Belgian than IPA. It was probably in the mid-70s when it was fermenting in my closet.
Here is my recipe:
8 lbs. Pilsen Light LME
1 lb. Crystal Malt 40L
1 oz. Centennial (9.7% AA); 60 min
2 oz. Saaz (4.9% AA); 30 min
1 oz. Liberty (3.9% AA); 30 min
Grapefruit peel added in the last 5 minutes of boil. (Was hoping to play off of the citrusy hops)
Wyeast 1214 Belgian Ale Yeast
0.5 oz. Chinook (11.1% AA); Dry Hop in Secondary
0.5 oz. Ahtanum (5.1% AA); Dry Hop in Secondary
I forgot to take an OG reading, but from my estimations, it is about 1.048 and my FG reading before bottling was 1.016. This puts it at 4.2% ABV. IBUs are around 80.
Tasting it before bottling revealed that the fruitiness of the Belgian yeast definitely came through more than I was hoping, and there is still a strong hop presence, but not too overpowering (less than what I thought for 80 IBUs).
I'm trying to figure out what to classify it as. It isn't strong enough to touch any of the Belgian Strong Ales, but too hoppy for a Belgian Pale Ale. My only guess would be Belgian Specialty Ale since it doesn't really match anything else.
Any help is much appreciated.
I was attempting a Belgian-American IPA, but since I don't have much temperature control during the fermentation, it turned out more Belgian than IPA. It was probably in the mid-70s when it was fermenting in my closet.
Here is my recipe:
8 lbs. Pilsen Light LME
1 lb. Crystal Malt 40L
1 oz. Centennial (9.7% AA); 60 min
2 oz. Saaz (4.9% AA); 30 min
1 oz. Liberty (3.9% AA); 30 min
Grapefruit peel added in the last 5 minutes of boil. (Was hoping to play off of the citrusy hops)
Wyeast 1214 Belgian Ale Yeast
0.5 oz. Chinook (11.1% AA); Dry Hop in Secondary
0.5 oz. Ahtanum (5.1% AA); Dry Hop in Secondary
I forgot to take an OG reading, but from my estimations, it is about 1.048 and my FG reading before bottling was 1.016. This puts it at 4.2% ABV. IBUs are around 80.
Tasting it before bottling revealed that the fruitiness of the Belgian yeast definitely came through more than I was hoping, and there is still a strong hop presence, but not too overpowering (less than what I thought for 80 IBUs).
I'm trying to figure out what to classify it as. It isn't strong enough to touch any of the Belgian Strong Ales, but too hoppy for a Belgian Pale Ale. My only guess would be Belgian Specialty Ale since it doesn't really match anything else.
Any help is much appreciated.