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Half Wit Belgian Ale
Belgian Specialty Ale • Extract • 5 gal
Experimental blend of golden ale and white ale yeast strains.
January 15, 2004 pm 05:07pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 3.3 lbs
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.
- 4.0 lbs
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 1.0 lbs
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 1.0 oz
Hallertau - 4.5 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1.0 oz
Tettnanger - 4.5 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1.0 tsp
coriander - (omitted from calculations)
coriander
- 1.0 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
White Labs WLP570 Belgian Golden Ale
White Labs WLP570 Belgian Golden Ale
From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: E - Belgian Specialty Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.069 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.016 | 0.995 - 1.035 | |
| Color: | 11.0 SRM | 1 - 50 | |
| Alcohol: | 7.1% ABV | 2.5% - 14.5% | |
| Bitterness: | 21.9 IBU | 0 - 100 | |
Discussion
progress update
2004-01-19 10:29pm
Five days after pitching yeast, fermentation is still going strong - a bubble every 1-2 seconds at 68 deg. The aroma is exquisite...
update 2
2004-01-22 2:21pm
8 days since pitching yeast. Transferred to seconday. Strong phenolic and spice odors reminded me of a Grotten Brown, but fermentation is nowhere near complete.
continued...
2004-02-07 4:18pm
Transferred to secondary after 7 days, aged for two weeks. (O.G. = 1.063,F.G = 1.012, ABV = 6.9%) Have now bottled, and waiting...
Done
2004-03-21 11:02am
Turned out pretty good. The beer is a golden/peach color and crystal clear - not what I expected since some of the yeast was a white ale strain. Seems the golden ale yeast dominated during fermentation. Packs a tart and fruity punch.
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