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Hello all! I am putting together my first Belgian Pale Ale Recipe (16B). I have read the BJCP guidelines and highlighted the important points that you want to come through with the beer. Low bitterness/flavor/aroma from hops, soft, toasty, malt character with the yeast being the deciding factor. I have 12.5 lbs of Rahr Pale Ale Malt (4.25L) so I would like to use that if possible rather than pilsner malt (I also have Rahr 2-Row 1.7L if you feel that is more suited for the style). The only other grain I have on the recipe right now is Biscuit. Do I need other grains for more complexity or should I stick with that?
For the hop schedule I have a decent selection in my freezer right now, what I was thinking about using was Czech Saaz for bittering, flavor and aroma (used in moderation of course). I also UK fuggles, US goldings, and more but those were the ones I would think could be in play.
For the yeast I was thinking Belgian Ardennes Wyeast 3522. From the description it seems that it would work well but I am open to suggestions.
Thanks for any help!
Posted 34 days ago.
I think you are on the right track. Simple grain bill, continental hops, Belgian yeast.
Posted 34 days ago.
I think the pale ale malt is fine. I use a little dextrin malt for head retention in mine, and sometimes a touch of munich or vienna to back up the malt. This is yeast centric brew anyway. Ardennes is a great yeast for this. You should get some really nice esters from it, just don't let the temps ramp too much. I also mash low (148F - 150F) for a very fermentable wort. I like to primary at 68F for a week and let it rise to 72F to finish.
I lean toward Styrian Goldings or Tettnanger for my BPA, maybe a bit of Saaz late for some spice. Saaz can be a bit overwhelming if your goal is a delicate balance. I also use a little sugar at high krausen to help dry this out - sometimes honey after krausen to get a touch of honey character which can be nice.
If you use restraint, a bit of fresh citrus zest and cracked pepper at flameout can be nice. It should just be supportive of the yeast character and not forward.
I try to keep mine in the lawnmower range, as low as 3% ABV, but the style should be about 5%.
Posted 34 days ago.
I will definitely add some carapils. Nice catch. I have never used Saaz before so I appreciate your experience with it. I was planning on brewing it in the lawn mower range as you have.
I like the touch of citrus zest and pepper. I bet that is a delicious beer!
Thanks for the tips!
Posted 34 days ago.
Do you guys recommend increasing the Target Pitch Rate to 1 million/mL x oP) to 1 from .75?
Posted 34 days ago.
Belgian Ardennes is on the cleaner side of Belgian yeasts and you're making a small beer so I would stay with the .75,
Ingo
Posted 34 days ago.
Cool! I appreciate the help! Thanks.
Posted 34 days ago.
FWIW I didn't like 3522 at all. Lots of weird fruity flavors and some plastic. No chance of chlorine in the water either, I use all RO. I put some Brett C in it a while ago but it doesn't seem to be doing much.
Of course, my experience with non-saison Belgian ale yeasts is limited to that one, so YMMV.
Posted 34 days ago.
I appreciate that Nicko. I will do my diligence on selecting the yeast strain!
Posted 34 days ago.
Here is my updated recipe that I am planning on brewing on Saturday for this Belgian Pale Ale:
Grain Bill:
Rahr Pale - 4L - 9 lb, 78%
Biscuit - 24.5L - 1 lb, 9%
Vienna - 3.5L - 1 lb, 9%
Carapils - 2L - 4%
Boil Schedule:
Warrior - 19.4 AAU - .4 oz - 60 min
Czech Saaz - 1.8 AAU - .3 oz 15 min
US Goldings - 2.4 AAU - .3 oz 15 min
Coriander Seed (crushed) .5 oz - 5 min boil
Sweet Orange Peel - 1 oz - 5 min boil
Czech Saaz - .5 AAU - 1 oz - 1 min with 15 stand
US Golding - .7 AAU - 1 oz - 1 min with 15 min stand
Wyeast 3522 Belgian Ardennes
What do you guys think of the hops? Do you think that those will play well together or do you think that I should use one type for flavor and the other for aroma?
I appreciate the help!
Posted 34 days ago.
I think that Saaz and Golding play well together. Looks like an interesting recipe to me.
Posted 34 days ago.
Looks pretty good. The hops play very well together in my experience.
A note on the spices. Big differences between culinary coriander... use the best you can find and skip the stuff at most LHBS. Grab some from an organic grocery store. I like to warm mine up in a skillet and use a light crush. Do this just before you add it - and perhaps add a little fresh ground pepper. The coriander and orange will give you a wit-like character - the pepper will tilt this just away from it and add a nice spicy earthy aspect. Go easy, so about 1 tbls or so (also nice if toasted slightly with the coriander).
An alternative - make a tincture with the zest of a whole orange, whole coriander and cracked pepper. Use a little vodka or Evercleer just enough to cover. Make this the day you start fermentation. Shake the jar when you remember and when you package, dose the beer to taste with the tincture. Filter the tincture through a coffee filter or a paper towel. It is often useful to make more tincture than you plan - so I often double the spices. Use measured amounts so that you can slightly overdose the beer if kegging, then carbonate. Tinctures seem hot at first and then fade in the keg. It's a sharper spice character than using them in the kettle - but can really be nice. Keep the residual tincture if any to adjust a keg over time.
Note: Oily tinctures (especially those with resins like rosemary) don't dissolve in cold carbonated beer very well. I suggest releasing the pressure in the keg (after clearing the headspace from the tincture addition) and then bubbling CO2 through the beer to return the pressure (using a beer side connector on the CO2 tank), purge and do this 2-3 times. The turbulence seems to bring a tincture into solution more quickly, without over carbonating the beer.
Posted 34 days ago.
First off, thanks for that email. That was very detailed and I appreciate that. I have never made a tincture before. People in my homebrew club have told me that too. I need to get some vodka for starters (not for yeast starters, haha, I am a joker).
Secondly I bottle 99% of the time so would I add this tincture to a measured sample just before bottling? Then scale it up to my bottling amount?
Posted 34 days ago.
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