Homebrew et al.

Blog about trying to make beer, good beer.

Thursday, July 01, 2010

Brew #140 Belgian Pale Ale

This brew was inspired by the MLPA. I went ahead and used a pound of various crystal malts and used Wyeast's 1762 Belgian Abbey II.

The yeast was about a month old but it smelled good. I added about a cup of slurry to the cooled wort so I'll report back on how this turns out.


A ProMash Recipe Report

BJCP Style and Style Guidelines
16-B Belgian & French Ale, Belgian Pale Ale

Min OG: 1.048 Max OG: 1.054
Min IBU: 20 Max IBU: 30
Min Clr: 8 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 8.75
Anticipated OG: 1.045 Plato: 11.11
Anticipated SRM: 8.7
Anticipated IBU: 25.4
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes

% Amount Name Origin Potential SRM
2.9 0.25 lbs. Crystal 20L America 1.035 20
2.9 0.25 lbs. Crystal 40L America 1.034 40
5.7 0.50 lbs. Crystal 60L America 1.034 60
5.7 0.50 lbs. Wheat Malt America 1.038 2
82.9 7.25 lbs. Pale Malt USA 1.035 4

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
0.50 oz. Northern Brewer Pellet 9.00 20.1 60 min
1.00 oz. Mt. Hood Whole 6.50 5.3 10 min

WYeast 1762 Belgian Abbey II

Thursday, May 15, 2008

Trying to figure out how to post

Sunday, June 18, 2006


With the help from Paul (who did it all and a wonderful job to boot) I now have a very handsome Sanyo 4911 dual tower kegerator.

Saturday, June 10, 2006

Two Beers in Secondary

I have two beers in secondary (a ryePA and a brown). Need to keg these soon.

Friday, May 26, 2006

Two More Beers, a label, and a name for the Brewery

I have brewed two beers and bottled the Belgian - T (after the T58 yeast used). First I brewed a version of the brewboard's summer community beer. I kegged this one already and am not too satisfied with it. Second, I also mashed and feremented 11.6# of assorted grains. This has since been bottled and it has a strong taste of tobacco. Maybe it'll be the tobacco beer. That is the last time I volunteer to save grains from the trashcan. I look forward to brewing beers I like (APAs, IPAs, browns, and the occasional stout/porter) and am less likely to experiment any more than I have to.

Above is the draft of a label. While it is currently called Malcolm's Sweet Pale Ale, I am thinking of dropping some Beano tablets in the keg to break down the complex sugars and then changing the name to the more appealling Malcolm's Pale Ale.

Tuesday, April 25, 2006

Brewed my "Belgian History X" 4/22

11.5# MO
.75# Crystal 40
.5# Aromatic Malt
1oz N. Brewer (60)
1oz Fuggle(30/15)
T-58 yeast/OG 1.062

The only thing that makes this brew a Belgian is the "Belgian" yeast strain that I used. We'll see how it turns out.

Brewed a Brown Ale (4/8)

6# MO
4# Pale Malt
1# Crystal 60
.5# Chocolate Malt
1oz N. Brewer (60)
1oz Willamette (30)
1oz Willamette (15)
S-04 yeast/OG 1.051/FG 1.018

This turned out to be a very good beer. I kegged it on 4/19.

This is a very tasty beer. I made some carbonator (for carbonation) caps to free up some kegs. In the carb'd two liter is the remnants of the milk stout I brewed in February. I have 4 two liter bottles.

Another Pale Ale (brewed 4/1)

12# MO
12oz Crystal 60
8oz Carapils
8oz Oats
1oz Willamette (FWH)
1oz N. Brewer (60)
1oz Amarillo (30)
1oz Amarillo (15)
1tsp IrishMoss
S-04 yeast/OG 1.058

Again, I mashed at a temp that is way too high, 160F. This beer is in secondary right now. I added racked this beer only to find the gravity at 1.028. I added dry champagne yeast in hopes of getting the gravity down some. I'll have to keg this beer for sure if the gravity fails to come down some more.

Mash Temps: Too High

I mashed the Stout at about 160F, the ideal is 150 or so. This means that I converted the fermentable sugars into dextrins, unfermantable sugars. The stout fermented out to a whopping FG of 1.028. I kegged it on 3/24/06 and we'll just call this the "Uber Sweet Stout." It has a slight tobacco of burnt off flavor to it, we'll let it age a bit and see how it comes out. Nonetheless, it is still a very drinkable beer.

Friday, March 24, 2006

Brewed a stout/porter (AG)

Still not sure what distinguishes a stout from a porter, I am sure there are differences. Here is what I brewed and maybe someone will chime in with an answer of what type of beer this might be.

10# Maris Otter base malt
1# Belgian Carapils
1# Crystal 60
1# Roasted Barley
.5# Chocolate malt (has nothing to do with the cocoa bean)
.5# Oatmeal (Instant)
.5 oz Willamette (FWH)
.5 oz N. Brewer (FWH)
1 oz N. Brewer (40 minutes)
2 oz EKG (20)

I batched sparged with 7 gallons strike water (about 180F witha a grain bed temp of 160) and about 3 gallons of sparge water. I had a 7 gallon boil. The strike water and grain bed was a little high but I figured so the ABV will be low but with a richer body. I also was more reserved with the amount of sparge water so I didn't have left over wort.

I used English (WLP002) slurry and a packet of S04 yeasts strains. The sg wast 1.052. I hope this to be a good brew.