I'm brewing my first Belgian Ale, or at least I think so. (see below)
I used a IM to chill the wort to 72 degress before pitching the yeast, after 12 hours in my temp controlled freezer (72 degrees), the Ale is up to 79 degrees.
Is this too high a temperature, and should I lower the temperature?
My OG was 1.088.
The kit from LHBS was far a Belgian ale, after I poured in the DME I realized that instead of Amber Malt, they had incorrectly used dry malt. A call to the LHBS, and they suggested to make a 1 gallon tea with a pound of Crystal 60 that I had.
Here is the Recipe:
For 5 gallons
Starting Gravity: 1082
Final Gravity: 1.015
Alcohol by Volume: 8.5%
Color SRM: 30L
Hop IBUs: 30.0
Ingredients (Included)
7 lbs. Amber Dry Malt Extract
.5 lbs. Belgian Pale Malt (Grain)
1 lbs. Munich malt (Grain)
1 lbs. Special B Malt (Grain)
1 lbs. Amber Candi Sugar
2 oz Hersbrucker Hops (Bittering)
1 oz Hersbrucker (Flavor)
5 oz Priming Sugar
1 pk WLP575 Belgian Style Ale Yeast Blend
I used a IM to chill the wort to 72 degress before pitching the yeast, after 12 hours in my temp controlled freezer (72 degrees), the Ale is up to 79 degrees.
Is this too high a temperature, and should I lower the temperature?
My OG was 1.088.
The kit from LHBS was far a Belgian ale, after I poured in the DME I realized that instead of Amber Malt, they had incorrectly used dry malt. A call to the LHBS, and they suggested to make a 1 gallon tea with a pound of Crystal 60 that I had.
Here is the Recipe:
For 5 gallons
Starting Gravity: 1082
Final Gravity: 1.015
Alcohol by Volume: 8.5%
Color SRM: 30L
Hop IBUs: 30.0
Ingredients (Included)
7 lbs. Amber Dry Malt Extract
.5 lbs. Belgian Pale Malt (Grain)
1 lbs. Munich malt (Grain)
1 lbs. Special B Malt (Grain)
1 lbs. Amber Candi Sugar
2 oz Hersbrucker Hops (Bittering)
1 oz Hersbrucker (Flavor)
5 oz Priming Sugar
1 pk WLP575 Belgian Style Ale Yeast Blend