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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.

140_BelgianAbbeyAleII

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

Grain/Extract/Sugar

%	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.

Hops

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

Yeast

WYeast 1762 Belgian Abbey II

Trying to figure out how to post

kegarator

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.

Two Beers in Secondary

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

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.

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.