RoaringBrewer
Well-Known Member
So, a made a resolution to get away, at least for a short time, from the dry yeasts I have been using for the year and half since I started brewing (I've used liquid maybe 2-3 times). I need to get "starter building" into my brewing vocabulary and I would like to experiment with some liquid strains with a more complex profile, as opposed to trying to make complex beers from my grain and hop bills. So... I figured a good, but still simple place, to start would be with some sort of belgian. I want something drinkable that I can put on tap and drown quickly, so that I can keep brewing new styles with liquid yeasts, etc. so I didn't want to do a dubbel or tripel. So, I figured a simple Belgian Pale Ale was in the works. I've never brewed one before and never had any of the specific examples, that I recall, from the BJCP style guidelines, so I just prepared the recipe to shoot for the middle of the style guidelines.
However, it says low hop aroma, so I may be overdoing it with the 10 and 5 minute additions? Thoughts? I don't mind going a little out of style for something I enjoy (hops), so its not that big of a deal, but just want to see...
Also, never brewed with Belgian or Trappist yeast before. Am I using the best choice? Would there be a more interesting choice?
Also, is a 154F mash good? Should I go 155 or so for a more complex malt profile? Higher/lower?!
Here's the recipe:
Recipe: RBBC Belgian Pale Ale
Brewer: Roaring Bull Brewing
Style: Belgian Pale Ale
TYPE: All Grain
Taste: See Belgian PA BJCP Style Guidelines (19A) for general description of style.
Possibly using a little more aroma hops than per style, but shouldn't be overexcessive.
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.049 SG
Estimated Color: 7.0 SRM
Estimated IBU: 27.5 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
6.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 66.7 %
1.75 lb Munich Malt (9.0 SRM) Grain 19.4 %
1.00 lb Vienna Malt (3.5 SRM) Grain 11.1 %
0.25 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.8 %
0.85 oz Hallertauer [4.80%] (60 min) Hops 15.2 IBU
0.50 oz Goldings, East Kent [5.00%] (30 min) Hops 7.2 IBU
0.50 oz Goldings, East Kent [5.00%] (10 min) Hops 3.4 IBU
0.50 oz Hallertauer [4.80%] (5 min) Hops 1.8 IBU
1 Pkgs Belgian Ale (White Labs #WLP550) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 9.00 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 11.25 qt of water at 165.9 F 154.0 F 60 min
Thanks in advance.
However, it says low hop aroma, so I may be overdoing it with the 10 and 5 minute additions? Thoughts? I don't mind going a little out of style for something I enjoy (hops), so its not that big of a deal, but just want to see...
Also, never brewed with Belgian or Trappist yeast before. Am I using the best choice? Would there be a more interesting choice?
Also, is a 154F mash good? Should I go 155 or so for a more complex malt profile? Higher/lower?!
Here's the recipe:
Recipe: RBBC Belgian Pale Ale
Brewer: Roaring Bull Brewing
Style: Belgian Pale Ale
TYPE: All Grain
Taste: See Belgian PA BJCP Style Guidelines (19A) for general description of style.
Possibly using a little more aroma hops than per style, but shouldn't be overexcessive.
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.049 SG
Estimated Color: 7.0 SRM
Estimated IBU: 27.5 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
6.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 66.7 %
1.75 lb Munich Malt (9.0 SRM) Grain 19.4 %
1.00 lb Vienna Malt (3.5 SRM) Grain 11.1 %
0.25 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.8 %
0.85 oz Hallertauer [4.80%] (60 min) Hops 15.2 IBU
0.50 oz Goldings, East Kent [5.00%] (30 min) Hops 7.2 IBU
0.50 oz Goldings, East Kent [5.00%] (10 min) Hops 3.4 IBU
0.50 oz Hallertauer [4.80%] (5 min) Hops 1.8 IBU
1 Pkgs Belgian Ale (White Labs #WLP550) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 9.00 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 11.25 qt of water at 165.9 F 154.0 F 60 min
Thanks in advance.