2009/07/05

Old Recipe #2

Belgian Pale
  • 12.5# Belgian Pale Malt
  • 1.0# Biscuit Malt
Single decoction mash with 15 minute protein rest at 127ºF, 45 minute saccharification rest at 148ºF.

Boil:
90 minute boil.

60 minutes - 1 oz Czech Saaz (4.9% alpha)
15 minutes - 0.5 oz Czech Saaz + Whirfloc tablet


Cool to 75ºF, pitch Belgian Trappist Ale yeast into 5.5 gallons of 1.055 OG aerated wort.

Add 0.75# inverted Turbinado sugar after 1 week. Rack to secondary after 2 weeks.

FG: 1.009
Posted by at
Labels: ,

1 comment:

  1. kevinJuly 19, 2009 at 5:14 PM

    Kegged this week. Pretty tasty, and very close to the first batch I made of this a couple months ago. The yeast bring a lot of flavor to this beer, with a stronger ester and fusel alcohol profile than the previous batch, likely due to warmer fermentation temperatures. I might use more Saaz in the next batch, and maybe a later addition to bring some hop aroma.

    ReplyDelete

Subscribe to: Post Comments (Atom)