I often hear Jamil talk about some of the best beers he's made, comes from re-using yeast. Often in Belgian beers, he mentions what yeast to use, and suggests building off the yeast used from another batch. I decided to do just that with this batch. I did a regular Belgain Pale and used WLP500 - Belgian Trappist blend. This is one of the few people use in Belgian Pales, probably not as popular as others, but my goal was to reuse the yeast in a Dubble recipe.
I actually brewed this on April 17th (yeah I'm getting lazy about blogging). The brew went well. I racked this to a secondary last week when I did the Dubble and had a taste.. it tastes fantastic. It has that "Belgian" taste to it from the yeast, and I can tell it's going to be very drinkable. I'm a bit unsure of the gravity reading, I'll take another when I keg it this weekend. My reading I logged said 1.008, with a OG of 1.066. I'm thinking I typed this in wrong, it probably should be 1.018 - which would bring it to the 6-7% abv range, which is what I was shooting for. Gravity readings and a few beers never mix!
Anyhow, here's the recipe - it's out of Jamils book, but I changed some things up a bit and used a different yeast. I think his is called something Antwerp Ale..
Fermentables
10lb. German Pilsner
.75lb. Belgian Cara 60
.25lb. Biscuit
.50 lb. Corn sugar (drying) - end of boil
Hops:
1 oz. Golding 4.5% - 60 min.
1oz. Golding 4.5% - 20 min.
1 oz. Tettnang 3.0% - 15 min.
1 oz. Tettnang 3.0% - 0 min.
Yeast:
WLP500 - Trappist Ale
90 minute boil (reduce DMS from Pilsner grains). Fermented good for about a week, then I let it sit another week. I was fairly close to a BJCP style on this one, my IBU's are a couple points higher as is the ABV. SRM's are right in line. Can't wait to try this one!!
The picture? I have no idea. I just googled Belgium and she came up.. I figured what the hell. I'll toast to her when I tap this beer. :)
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1 comment:
Belgian pale is kegged and fantastic. I had a beer from a brewery on tap also for a party, and people kept going after my belgian pale instead. Damn them! haha. It's ok, I actually like them both, and it seems like a day full of beer drinking and we didn't even put a dent in either keg. If all was right, the Belgian Pale came out to a whopping - 10.4%. You really can't tell, the alcohol taste doesn't really come out too strong. I haven't had a pint in a week, I'm going to wait another week and try it again, I bet it'll be even better.
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