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Designated Drinking Driver
Belgian Specialty Ale • Extract • 23 L
November 27, 2002 am 08:45am
0.0/5.0 0 ratings
Ingredients (Extract, 23 L)
- .140 kg
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1.4 kg
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- .070 kg
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 28 g
Saaz - 3.9 AA% pellets; boiled 45 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 21 g
Saaz - 3.9 AA% pellets; boiled 2 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 5 g
irish moss - (omitted from calculations)
irish moss
-
Lallemand 3767 Nottingham
Lallemand 3767 Nottingham
Low concentrations of fruity and estery aromas. Neutral for Ale yeast, allowing for malty profile.
Notes
This was adapted from an adaptation. Original credit for the recipe goes to Pierre Rajotte "Driver's Choice" which is based on a little known belgian style of table beer made from the final low gravity sparge runnings. Adapted by Spagnols in their "four score and seven beers" low alcohol but full flavoured beer recipe. It called for Crystal of 10 degrees lovibond, but the DeWolf Cosyns 21L was the lightest I could find at the time and (????) appears darker than the Hugh Baird 40L Crystal I had on hand. Maybe just different maltsters. Will update as the brew goes.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: E - Belgian Specialty Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.020 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.004 | 0.995 - 1.035 | |
| Color: | 2.8 SRM | 1 - 50 | |
| Alcohol: | 2.0% ABV | 2.5% - 14.5% | |
| Bitterness: | 14.8 IBU | 0 - 100 | |
Discussion
Just kidding
2002-11-26 8:27pm
hahaha
Brew day
2002-11-27 8:51am
Starting Sg was 1.020 as predicted and it smells like it will be a good one to knock the socks off those used to Molson's .5, O'Doul's, Sharps and the like. The calculator puts the finished ABV at just over 2 as it believes that Maltodextrin is fermentable, which it's not. My guess is a finishing SG a little higher and about 1.5% ABV
bottling
2002-12-03 11:59am
brew seemed a little thin in body on bottling day, so 200 gm light DME and 100 gm maltodextrin(brewbody) were boiled together 15 min and added to prime. Bitterness is a little out of balance with the lack of maltiness, so I hope the DME helps
dry hops
2002-12-03 12:00pm
BTW and not that it makes a lot of difference, but the remaining quarter ounce of Saaz were added as dry hops to the secondary.
terminal gravity and hop balance
2002-12-11 9:04am
opened the first of the bottles last night. Not fully carbonated and still a little sweet, so the priming with DME is taking a little longer than usual. On the upside: DME priming and maltodextrin added a nice subdued maltiness similar to an Alexander Keith's IPA (not even close to an ipa, but a slightly malty/hoppy commercial lager) Downside: hop bitterness is stronger and more base (not a clean, sharp front of the tongue bitterness) as one would expect with a Saaz hop. Maybe the low gravity boil extracted too much from the boil hops - might try a smaller boil volume and a shorter boil time if I do it again.
oh yeah, terminal gravity
2002-12-11 9:06am
fermented _lower_ than predicted (!????!!) to very close to 1.000, so my guess is about 2% abv.
A year plus after bottling!
2004-03-05 6:42pm
Just found a case of this last week still in my father in law's basement (yes, the unidentified 0.5 drinker). Well, after telling him that it would only be good for 2 months b/c of low alcohol and low hopping, the beer was still OK after 15 months, although the hop aroma was almost gone. This one would be well adapted to doing all grain, and I might try running a small beer like this off of my leftover barleywine grist. Actually very refreshing.
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