AG#43 – Bastogne Belgian Pale Ale

Franciscan Well IPA

The last time I did a Belgian Pale Ale was partial mash recipe, and although I recall it was drinkable, I never bowled me over. I suspect that I’m more a fan of pale Belgian beers, than dark ones. This brew is an attempt to make a darker Belgian beer that I actually enjoy, and to make a Belgian beer that is relatively low in alcohol. I also want to grow up yeast to do my Little Divil Belgian Blonde.

Recipe Specifications

Boil Size: 27.90 l
Post Boil Volume: 23.40 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.00 l
Estimated OG: 1.054 SG
Estimated Color: 16.0 EBC
Estimated IBU: 25.0 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 71.1 %
Boil Time: 90 Minutes

Ingredients

4.444 kg Bohemian Pilsner Malt, Weyermann (4.0 EB Grain 1 80.0 %
0.444 kg Munich Malt (17.7 EBC) Grain 2 8.0 %
0.222 kg Biscuit Malt (45.3 EBC) Grain 3 4.0 %
0.222 kg Caramel/Crystal Malt – 60L (118.2 EBC) Grain 4 4.0 %
0.222 kg Wheat Malt, Ger (3.9 EBC) Grain 5 4.0 %
19 g East Kent Goldings [5.70 %] – Boil 60.0 Hop 6 15.8 IBUs
18 g Styrian Goldings [3.00 %] – Boil 60.0 mi Hop 7 7.9 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 8 –
15 g Saaz [3.00 %] – Boil 10.0 min Hop 9 1.3 IBUs
1.0 pkg Trappist Ale (White Labs #WLP500) [35.49 Yeast 10 –
Mash Schedule: Bubbles’ Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 5.555 kg

Mash In Add 15.55 l of water at 74.6 C 68.0 C 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 18.41l) of 77.0 C water

24/09/2015 – Bottled with 115g glucose (17.5 litres at 2.5 vol). Got 12 x 750ml and 16 x 500ml bottles.

12/11/2015 – Quite a few bottles of this sampled now. I’m reasonably pleased with it. I think the bitterness is a little overwhelming. Some caramel sweetness there to balance some of that bitterness. Got a bit of a musty/sweaty flavour when I sampled it at a recent meet, but that could be down to the beer I’d had immediately before it. I’m not sure how I would improve this. More character malts like munich or vienna perhaps.

17/12/2015 – This scored extremely poorly at a recent pre-competition meet, but the bottle I’m tasting right now is pretty decent.

29/09/2015 – I got a shock this evening to see kreusen around the neck of one of the bottles I left on the kitchen counter. It looked pretty dense and I immediately thought of the film yeast I saw before I bottled the beer. I checked the rest of the bottles and they were all the same. I panicked and opened a bottle which tasted just fine. Pretty good actually, for a beer that’s only been bottled for 5 days. The colour is a touch lighter than I wanted, but I think it will condition into a very nice beer, provided it isn’t infected. I did some searching on the web and it seems a common enough issue, but a lot of people say it can accompany a bacterial infection. But I’m hoping it’s just the re-fermentation in the bottle. The beer was extremely clear when I bottled it, so maybe the yeast had to grow up a little before it could complete the job? Only time will tell, but I’m now a little more worried about the Belgian blond that I am currently fermenting with the same yeast cake.

02/02/2016 – If there are off flavours in this beer, I was having a little trouble finding them this evening. Flavour is pretty clean, and I finished every drop. Lovely yeast character,and nice dry finish.

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