Batch #16: Belgian Pale Ale

This batch started as a starter to a Rochefort 8 clone to be brewed a little later, as well as being a light, easy-drinking Belgian-style beer to put on tap.

Recipe

Grain Bill

8 lbs. Durst Pilsener
1-1/2 lbs. Durst Munich 20 EBC
8 oz. Flaked Oats (Quaker old-fashioned)

Hops

1 oz. Hallertau Hersbrucker (4.4% AA) @ 60 min.

Yeast

Wyeast 1762 (Belgian Abbey II) 1.5qt starter

Mash

Single infusion, 60 minutes at 154F.

Vitals

OG: 1.051
FG: 1.006
Calculated IBUs: 17
Carbonation: 12 PSI @ 45F (2.3 volumes)

Timeline

Brew day: March 23, 2003

10:55 Mash-in 154F.
11:55 Add 1-3/4 sparge water.
12:14 Finish first batch, add 3-1/4 gallons sparge water.
12:27 Finish second batch, collecting about 6-3/4 gallons.
1:37 Rolling boil starts.
1:58 Add hops
2:27 Add chiller
2:58 chill...
3:20 Cooled to 68F, whirlpool.
4:07 Racked and pitched. 5.5 gallons of wort in a 6 gallon fermenter.

Primary fermentation in mid-60s Fahrenheit.

March 25, Yeast top-crop overflowed fermenter.

Transferred to secondary March 29, S.G. 1.015.

Moved secondary to 60F basement May 3. S.G. of 1.006-1.008 (!) might have something to do with the nearly 90F heat wave in April. No infection-like off flavors present, just neutral (for a Belgian) yeast character.

Kegged May 6. Force carbonated by shaking with 15psi, left to chill to 45F, 12 PSI.

July 22: Emptied keg into two growlers, plus one half growler to drink (hic).

Tasting notes

5/8/2003

Somewhat undercarbonated still -- maybe needs another shaking session. Pours light orange-golden color, with minimal foam. Aroma dominated by a clove/coriander spiciness. Flavor begins spicy, phenolic, and slightly tart and finishes smooth, full, and lightly malty. Carbonation should help with the mouthfeel, which is a little on the thin side, although the oatmeal texture is noticeable.

5/18/2003

Carbonation has helped the mouthfeel greatly. This beer is definitely a keeper, a good light easy-drinking beer in the spirit of the Koelsch it replaced on tap.

Color is very light, somewhat off-straw, with a little tinge of orange from the Munich malt, and lightly cloudy. Aroma is pleasantly spicy, with notes of coriander, and a light malt backbone. Some clove tastes join the coriander in the flavor, and the beer finishes clean and malty. A clean, earthy bitterness keeps the finish from being too sweet.

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