An original concoction - Belgian-style lawnmower pale?

[Judochop]

I usually make up my own recipes, but this’ll be the first time I’m wandering outside style guidelines (or at least any style guidelines I’m familiar with).

The idea here is to make a ‘refreshing’ and ‘drinkable’ beer (medium-dry, moderate bitterness, clean malt base) which is also made ‘interesting’ and ‘exciting’ via subtle Belgian yeast undertones and a healthy shot of hops for flavor and aroma.
Or, as another way of putting it, something similar to a Belgian Blonde, but not quite as strong and a bit more floral with the hops.

Here’s what I’ve come up with:

7.25 lb Belgian Pilsner Malt[63%]
2.50 lb White Wheat Malt[22%]
1.00 lb Vienna [9%]
6 oz Caramel Pilsner (8 SRM) [3.3%]
6 oz Caravienne (22 SRM) [3.3%]

Pellet Hops

@ 60 Minutes
0.5 oz Target (8.6%)
0.25 oz Spalt (5.8%)

@ 10 minutes
0.50 Hallertauer Mittelfrueh
0.25 Saaz

@ 0 minutes
0.50 Hallertauer Mittelfrueh
0.25 Saaz

Plugging 66% efficiency into BeerSmith:

OG = 1.051
Bitterness = 21.7 IBU
Estimated color = 5.4 SRM

I plan to mash at 150-152, and will be fermenting with Wyeast #3538 (PC Leuven) @ 66-68F.

Any thoughts, good or bad?

 

[Jipper]

So like a Belgian Table Beer - (16E, I think)?

Looks good - Maybe they cara malts are a bit more than you are looking for? I dunno. As a thirst quencher, maybe some more IBU's in there would help.

I do a Westy 6 "clone" that works fairly well:

10 gal:
20 Germ Pils
.75 lb Munich
1 lb table sugar
3.50 oz BKG @60
1.25 oz NB @ 10
1.25 oz NB @ 1

SG - 1.055
IBU - 41 ( a bit out of style but it works for me )

 

[Judochop]

So like a Belgian Table Beer - (16E, I think)?

Yeah, I suppose if I submitted it for competition that's where it'd have to land.

Looks good - Maybe they cara malts are a bit more than you are looking for? I dunno. As a thirst quencher, maybe some more IBU's in there would help.

I guess that's hard to say. I've never had what it is I'm trying to make!
I do want a warm-gold color, not a straw pils, so I'm going to need something. And it should be dry, but not bone dry, so a little residual sweetness I think would do me. But maybe you're right about the IBU's? I guess I'm afraid of clashing too many sensations together: esters, phenolics, noble hop flavor/aroma AND prominent bitterness.

Thanks for the comments.

 

[Freezeblade]

Yeah, I suppose if I submitted it for competition that's where it'd have to land.

I guess that's hard to say. I've never had what it is I'm trying to make!
I do want a warm-gold color, not a straw pils, so I'm going to need something. And it should be dry, but not bone dry, so a little residual sweetness I think would do me. But maybe you're right about the IBU's? I guess I'm afraid of clashing too many sensations together: esters, phenolics, noble hop flavor/aroma AND prominent bitterness.

Thanks for the comments.

Sounds to me like a patersbier. There was a member on here who inquired to vinnie of russian river about his Redemption beer, which is the base for Supplication. here is the reply he got:

91 percent 2 row
3 percent acidulaed
3 percent wheat malt
3 prcent vienna malt

Bittered with Styrian Golding
Finished with Stering

OG 1.052
TG 1.012

Abbey ale yeast white labs

I hope this helps

Sent from my Windows Mobile® phone.

I have brewed this recipe with WLP530, but it's only in primary so I don't know exactly how it will taste. Beware, with the acid malt my efficancy went way up, and I ended up at 1.062 instead of 1.052.

9# 10oz Belgian Pale malt
5oz acid malt
5oz wheat malt
5oz viennia malt

1oz Styr. Goldings (5.4%)@60
1oz Sterling (7.5%)@

 

[jlpred55]

Think about making a Patersbier- it is a tasty and interesting brew and uses the simplest of ingredients. Pils Malt, Sazz Hops and Wyeast Trappist High Gravity (Westmalle)Yeast. It is highly drinkable but also not boring.

I like that Redemption recipe though, I might have to try it.

 

[Judochop]

After listening to Jamil's advice on making a Belgian Blonde, I'm thinking of doing some tweaks. Drop the caramel pilsner malt, reduce the wheat and bump the pils, and maybe toss in 0.5 lb of sugar (and then reduce the pils) for some added dryness at the same OG.

So, something like this:

7.50 lb Belgian Pilsner Malt
1.00 lb White Wheat Malt
1.00 lb Vienna
6 oz Caravienne
0.5 lb candi sugar

Same hop schedule. I really don't want to shy away from the noble presence. If there's to be any shying away, it should be from the belgian yeast presence.

Question: the yeast I am planning to use is leftover from a 1.085 Tripel I previously brewed. I have plenty of the buggers no doubt, but they may be tired. I want the yeast for this one to have an easy time so they don't put out the phenols/esters.

Should the quantity of cells I have make up for their theoretical lack of quality?

 

[Judochop]

(Ashamed to say I haven't heard of a Patersbier. I will be looking that one up. Thanks for the reference!)

 

[SevenSeaScourge]

+1 on the patersbier. just bottled my fourth batch of the stuff and i absolutely love it!