So I plan on brewing a Belgian beer in a month or so for my next batch. Last time I was at the store I picked up a 4 month old vial of WLP530 that I revived and want to put it to use. I have been trying to think of some recipes to use it for.
I've come up with the following to make a light, sweet, honey flavored Saison-ish style beer that has the aroma and flavor of some American hops and maybe EKG. I'm not crazy about Belgians, especially when they get too funky. Recently I picked up a pack of Evil Twin Ryan and the Beaster Bunny and its quite good. The esters are dialed down and the finish to me is almost like an unsweet candy. I want to get something like this with this beer. I don't want a clone, just similar.
I was thinking of things to try. I have US05 which I use often and WLP530. I was considering splitting the batch into two and mixing 05 and 530 in one. Has anyone done this? The idea was to get a relatively clean profile with a tad bit of Belgian character. I have thought of a few options:
-Mix 50/50 and let it rip - but I don't know which will dominate.
-Allow 05 to ferment until almost finished then allow 530 to finish up - but I figured that most aromas and flavors would come from the log phase and I might miss out of some of that Belgian character...or would I?
-Just ferment 530 colder than normal (~68-70) and let it do its thing.
My recipe so far:
5g
Yeast: WLP530 (Abbey Ale)
OG Est: 1.064
FG Est: 1.010
Starter: Ofcourse
IBU: 24.2
SRM: 4.8
8.75 lbs Pils
1 lb White Wheat
.5 lb Honey Malt
.5 lb Table Sugar
--------------------
EKG @ 60
1/4 Oz Palisade @ 20
1/2 Oz Palisade @ 2
1/2 Oz Amarillo @ 2
1/4 Oz EKG @ 2
If anyone has suggestions for the recipe I will be interested. I am somewhat fixed on the grain bill. The hop schedule I want to be somewhat fruity but not to be overly expressed with grapefruit. I have a few varieties of hops on hand like cascade, centennial, simcoe, fuggles, tettnang (US), willamette, saaz (US-OLD), apollo, and probably more I can't think of now. I also have spices like pepper, grains of paradise, anise, hibiscus, cinnamon, corriander, and orange peel.
I'll probably mash at 150 or so to get it a bit dry. I usually mash at 1.25 qts/lb and average tot efficiency of 78. Anyway thanks for reading all of this. I appreciate any thoughts some experienced brewers have to offer.
I've come up with the following to make a light, sweet, honey flavored Saison-ish style beer that has the aroma and flavor of some American hops and maybe EKG. I'm not crazy about Belgians, especially when they get too funky. Recently I picked up a pack of Evil Twin Ryan and the Beaster Bunny and its quite good. The esters are dialed down and the finish to me is almost like an unsweet candy. I want to get something like this with this beer. I don't want a clone, just similar.
I was thinking of things to try. I have US05 which I use often and WLP530. I was considering splitting the batch into two and mixing 05 and 530 in one. Has anyone done this? The idea was to get a relatively clean profile with a tad bit of Belgian character. I have thought of a few options:
-Mix 50/50 and let it rip - but I don't know which will dominate.
-Allow 05 to ferment until almost finished then allow 530 to finish up - but I figured that most aromas and flavors would come from the log phase and I might miss out of some of that Belgian character...or would I?
-Just ferment 530 colder than normal (~68-70) and let it do its thing.
My recipe so far:
5g
Yeast: WLP530 (Abbey Ale)
OG Est: 1.064
FG Est: 1.010
Starter: Ofcourse
IBU: 24.2
SRM: 4.8
8.75 lbs Pils
1 lb White Wheat
.5 lb Honey Malt
.5 lb Table Sugar
--------------------
EKG @ 60
1/4 Oz Palisade @ 20
1/2 Oz Palisade @ 2
1/2 Oz Amarillo @ 2
1/4 Oz EKG @ 2
If anyone has suggestions for the recipe I will be interested. I am somewhat fixed on the grain bill. The hop schedule I want to be somewhat fruity but not to be overly expressed with grapefruit. I have a few varieties of hops on hand like cascade, centennial, simcoe, fuggles, tettnang (US), willamette, saaz (US-OLD), apollo, and probably more I can't think of now. I also have spices like pepper, grains of paradise, anise, hibiscus, cinnamon, corriander, and orange peel.
I'll probably mash at 150 or so to get it a bit dry. I usually mash at 1.25 qts/lb and average tot efficiency of 78. Anyway thanks for reading all of this. I appreciate any thoughts some experienced brewers have to offer.
