13 replies to this topic

[positiveContact]

So I'm thinking of taking an APA recipe that I have and highly modifying it to create a belgian type beer.

The original recipe:
10lbs of pale malt
1.5lbs C15
0.5lbs Honey Malt
mash low (147-148F)

OG was around 1.060
IBUs were around 50
finishing hops were willamette and cascade

fermented on 1056

The new recipe:
10lbs of Pilsner malt
1.5lbs C15
0.5lbs Honey Malt
mash low (147-148F)

OG should again be around 1.060
IBUs again around 50ish

This time I was thinking of using either entirely styrian goldings or at least all styrian goldings for the finishing hops (probably around 3oz during the last 5 mins).

yeast will be ommegang yeast (not the wit yeast obviously)

What do you guys think? I know a lot of people will question the large amount of crystal but this recipe was delicious last time so I really don't feel worried about it. I guess the main thing I'm not sure about is the choice of hops. I have a lot of styrian goldings so I thought this might be a good use for them. I was also thinking of mixing in some Mt. Hoods for extra spicyness but I wasn't sure if they would mesh.

Edited by mashleyJwilliams, 22 December 2010 - 01:31 PM.

[positiveContact]

nothing?

[cavman]

The styrians are nice in this style, my BPA used magnum for 60 and styrian goldings for 15. You know I prefer less crystal but if you like the way it came out before go for it. I had no success the one time I used Ommegang yeast it got stuck, had to add some wlp500 to it to finish it off.

[positiveContact]

The styrians are nice in this style, my BPA used magnum for 60 and styrian goldings for 15. You know I prefer less crystal but if you like the way it came out before go for it. I had no success the one time I used Ommegang yeast it got stuck, had to add some wlp500 to it to finish it off.

It goes against everything I generally do but I really liked this beer last time around (maybe large amounts of light crystal don't offend me???). Last time I used this ommegang yeast I finished at 1.008 (almost 86% attenuation) so I'm not worried about that.

So I'm looking and on the original recipe I used 4oz of finishing hops (willamette and cascade). Would that much styrian goldings and mt. hood overpower this beer? I would like to be able to taste the yeast a little bit.

[cavman]

It goes against everything I generally do but I really liked this beer last time around (maybe large amounts of light crystal don't offend me???). Last time I used this ommegang yeast I finished at 1.008 (almost 86% attenuation) so I'm not worried about that. So I'm looking and on the original recipe I used 4oz of finishing hops (willamette and cascade). Would that much styrian goldings and mt. hood overpower this beer? I would like to be able to taste the yeast a little bit.

Not sure if it would overpower the yeast flavors, I went low on the hops in my BPA to get a more balanced beer. I can say it is a great beer right now, but more hops wouldn't have hurt it either. The styrians are earthy/spicy not spicy like saaz so they don't mask other flavors as much.

[positiveContact]

decided to back off the C15 and use 1lbs instead of 1.5lbs. Not sure why I can't bring myself to use that much

[positiveContact]

yeast starter is looking good. I'll probably get to this during the upcoming week (maybe tuesday).

here is the recipe as it stands right now:

MALT:
10.0lbs Pilsen
1.0lbs C15
0.5lbs Honey Malt

mash @ 148F

HOPS:
1.1oz Magnum for 90min
1.0oz Mt. Hood for 5min
2.0oz Styrian Goldings for 1min

YEAST:
Ommegang Yeast

SRM: 5.9
OG: 1.060
IBU: 50

ETA: for some reason I'm really tempted to bitter this beer with columbus but I think that might be weird.

Edited by mashleyJwilliams, 25 December 2010 - 05:21 PM.

[cavman]

I'd stick with the Magnum.

[positiveContact]

I'd stick with the Magnum.

roger that.

[positiveContact]

decided to back off the C15 and use 1lbs instead of 1.5lbs. Not sure why I can't bring myself to use that much

flip flopped again - I'm going to do the 1.5lbs of C15. I think if I mash low it will be cool.

[cavman]

flip flopped again - I'm going to do the 1.5lbs of C15. I think if I mash low it will be cool.

To each his own; Belgians are dry beers to me, read the Belgian series to form your own opinion. I guess it depends on what you want, I dont typically brew to style but it is always close to a style for a good reason. To me BPA's are a nice balanced Belgian table beer, it shouldn't be a smaller Belgian IPA. And that includes real BPA's like Hommel, Hopus, De Ranke XX bitter, as well as so called BPA's like Ommegang's(they a brew a very good dubbel though). My BPA is very balanced and very good(on tap now but getting low) if you want some drive down this weekend to the Boston area and it will be good.

[positiveContact]

To each his own; Belgians are dry beers to me, read the Belgian series to form your own opinion. I guess it depends on what you want, I dont typically brew to style but it is always close to a style for a good reason. To me BPA's are a nice balanced Belgian table beer, it shouldn't be a smaller Belgian IPA. And that includes real BPA's like Hommel, Hopus, De Ranke XX bitter, as well as so called BPA's like Ommegang's(they a brew a very good dubbel though). My BPA is very balanced and very good(on tap now but getting low) if you want some drive down this weekend to the Boston area and it will be good.

I'm actually looking to go out of style on this. Also - last time I fermented this grain bill with a low mash temp on 1056 it came out really dry.

[positiveContact]

so the blow off tube finally got a little clogged on day 3 of fermentation. right now I just made a tent out of aluminum foil to keep anything from falling in the hole and I'm letting the bucket lid fill up with gunk until it's calmed down.

[positiveContact]

alright - just transferred to secondary yesterday and had a little bit of overflow into a 2L bottle that I quick carbed and tried tonight. Still has a lot of yeast in it but is very good. Hopefully it will clear up nicely and I'm going to have a real winner on my hands.