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Biere De T-Pop
Belgian Pale Ale • All Grain • 5.5 gal
Should be spot on with a typical BPA
April 22, 2011 am 07:15am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 10.71 lbs
Pilsner Malt; Weyermann®
Pilsner Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers
- 0.27 lbs
Biscuit Malt (Mout Roost 50); Dingemans
Biscuit Malt (Mout Roost 50); Dingemans
This toasted malt will provide a warm bread or biscuit flavor and aroma and will lend a garnet-brown color. Use 5-15% maximum. No enzymes. Must be mashed with malts having surplus diastatic power.
- 0.58 lbs
Weyermann CaraMunich® II; Weyermann
Weyermann CaraMunich® II; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 0.9 oz
Styrian Goldings - 6.0 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 0.55 oz
Saaz - 5.0 AA% pellets; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Wyeast 3522 Belgian Ardennes™
Wyeast 3522 Belgian Ardennes™
One of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fuitiness and complex spicy character.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: B - Belgian Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 9.9 SRM | 8 - 14 | |
| Alcohol: | 5.2% ABV | 4.8% - 5.5% | |
| Bitterness: | 25.6 IBU | 20 - 30 | |
Discussion
Still in fermentation
2011-04-22 7:18am
This was used instead of Belgian Ardennes: Wyeast 3739-PC Flanders Golden Ale Yeast Beer Styles: Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel, Triple and Quad, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale.n Profile: This well balanced strain from northern Belgium will produce moderate levels of both fruity esters and spicy phenols while finishing dry with a hint of malt. 3739-PC is a robust & versatile strain that performs nicely in a broad range of Belgian styles. Alc. Tolerance 12% ABV Flocculation medium - low Attenuation 74-78% Temp. Range 64-80°F (18-27°C) I wanted it to finish in the middle of dry and still have some body so did dough in to rest at 152 for 70 minutes and did mash out at 170 for 10 minutes. Beer has been in fermentation for 6 days at a steady 68. I wanted to keep the esters in check as and not let them dominate the beer. Looking for more balanced malt and hops with small amounts of esters. I think this should get it done. I will post some results in 3-4 weeks.
Hitting the keg in a few minutes.
2011-04-30 7:59am
Putting this beer in it's almost final resting place today. I will pull a sample later on and post my comments. Looking forward to that sample. ;')
In keg
2011-05-06 10:24am
Beer has been in keg for almost 7 days. It needs some time to clarify a little but over all it came out well. I've used the Saf-ale t58 and Wyeast Belgian Ardennes in the past and the strain I used this time has a lot of similar characteristics. Good malt, hop and yeast flavor balance. I'll keep making it for sure.
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