italics belgian pale ale
brewed: 19/03/15
pitched: 01/04/15
kegged: 15/04/15
subsequent batch info: n/a
ingredients:
52% joe white export pilsner
24% joe white light munich
20% joe white vienna
4% joe white amber
30gm styrian goldings (5.4 aa%, pellets, 60 mins)
20gm styrian goldings (5.4 aa%, pellets, 10 mins)
1 vial WLP550 belgian ale yeast
1 tablet whirlfloc
0.5 teaspoon yeast nutrient
process:
batch size: 20L
steps: 2
mash: 63C for 10 mins, 68C for 80 mins
boil: 60 mins
chill method: no-chill
ferment temp: 24C
d-rest: no
chilled: 0.5C
estimated OG: 1.048
actual OG: 1.049
estimated FG: 1.010
actual FG: 1.009
estimated %abv: 5.1%
actual %abv: 5.3%
ibu: 24
brewing notes:
18/03/15 - this beer was born over the last few weeks as i've had the belgian yeast sitting in my fridge for a long time and really want to get around to using it. i really must admit i'm starting to like those belgian funky characteristics in belgian beers and thought, why not give it a go? the name comes from my time in bruges during my european trip. i went to a small bar which had a huge menu selection of beers. as i was flicking through them, i asked the hostess what the beers in italics were, and she said they were the special monk beers. needless to say, that night was a messy drunken night as i drank monk beer after monk beer. they were about 8-10% dubbels and tripels and whatnot. way too strong for my blood but i thought it would be a great name.
the beer is a 90 minute mash and 60 minute boil as i'll be doing it at work.
19/03/15 - brewed this bad boy today! hit targets and everything went great. will be fermenting this one as soon as the gold dust pale ale leaves the fermenter.
15/04/15 - kegged tonight.
tasting notes:
12/04/15 - so this beer has been fermenting now at about 24.5C as it couldn't ferment any lower (the yeast didn't take off), and after a few samples, all i can say is WOW! belgium coming out of it in spades. there are slight peppery notes, a very noticeable albeit subdued belgian funk in the aroma, and a slight hint of barn yard. everything you want from a signature belgian beer. very excited about getting this one into the keg asap.
02/05/14 - after my c02 cylinder losing all its c02, i've finally been able to taste this beer and she's a beauty! took me a good 2+ weeks to get it carbonated thanks to a leaky cylinder, but it's really now coming into its own. a lovely subtle belgian-ness, which i can only describe as smelling quite yeasty, but then subsides to a very clean and biscuity aftertaste. i'm guessing the heavy-handed amber malt addition is rearing its head here but it's quite nice, and i think this will mellow and blend lovely with the other tastes soon enough. it is a simple, and easy-drinking beer; exactly what the style states. i'm very proud of it as it's my first attempt at this kind of beer using no crystal malts and a proper belgian yeast. very proud! am looking forward to seeing how it matures in coming weeks.
brew day / beer pictures:
pitched: 01/04/15
kegged: 15/04/15
subsequent batch info: n/a
ingredients:
52% joe white export pilsner
24% joe white light munich
20% joe white vienna
4% joe white amber
30gm styrian goldings (5.4 aa%, pellets, 60 mins)
20gm styrian goldings (5.4 aa%, pellets, 10 mins)
1 vial WLP550 belgian ale yeast
1 tablet whirlfloc
0.5 teaspoon yeast nutrient
process:
batch size: 20L
steps: 2
mash: 63C for 10 mins, 68C for 80 mins
boil: 60 mins
chill method: no-chill
ferment temp: 24C
d-rest: no
chilled: 0.5C
estimated OG: 1.048
actual OG: 1.049
estimated FG: 1.010
actual FG: 1.009
estimated %abv: 5.1%
actual %abv: 5.3%
ibu: 24
brewing notes:
18/03/15 - this beer was born over the last few weeks as i've had the belgian yeast sitting in my fridge for a long time and really want to get around to using it. i really must admit i'm starting to like those belgian funky characteristics in belgian beers and thought, why not give it a go? the name comes from my time in bruges during my european trip. i went to a small bar which had a huge menu selection of beers. as i was flicking through them, i asked the hostess what the beers in italics were, and she said they were the special monk beers. needless to say, that night was a messy drunken night as i drank monk beer after monk beer. they were about 8-10% dubbels and tripels and whatnot. way too strong for my blood but i thought it would be a great name.
the beer is a 90 minute mash and 60 minute boil as i'll be doing it at work.
19/03/15 - brewed this bad boy today! hit targets and everything went great. will be fermenting this one as soon as the gold dust pale ale leaves the fermenter.
15/04/15 - kegged tonight.
tasting notes:
12/04/15 - so this beer has been fermenting now at about 24.5C as it couldn't ferment any lower (the yeast didn't take off), and after a few samples, all i can say is WOW! belgium coming out of it in spades. there are slight peppery notes, a very noticeable albeit subdued belgian funk in the aroma, and a slight hint of barn yard. everything you want from a signature belgian beer. very excited about getting this one into the keg asap.
02/05/14 - after my c02 cylinder losing all its c02, i've finally been able to taste this beer and she's a beauty! took me a good 2+ weeks to get it carbonated thanks to a leaky cylinder, but it's really now coming into its own. a lovely subtle belgian-ness, which i can only describe as smelling quite yeasty, but then subsides to a very clean and biscuity aftertaste. i'm guessing the heavy-handed amber malt addition is rearing its head here but it's quite nice, and i think this will mellow and blend lovely with the other tastes soon enough. it is a simple, and easy-drinking beer; exactly what the style states. i'm very proud of it as it's my first attempt at this kind of beer using no crystal malts and a proper belgian yeast. very proud! am looking forward to seeing how it matures in coming weeks.
brew day / beer pictures: