Tap Date
September 5, 2009
Attenuation
79% apparent
64.5% real
Fermentables
Info
Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
Info
Sweet, mild caramel flavor and a golden color. Use in amber and brown ales.
Info
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
Info
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
Hops
1.00 oz
Kent Golding 4.5%
60 min Boil
0.50 oz
Saaz 3.1%
30 min Boil
0.50 oz
Saaz 3.1%
15 min Boil
Non-Fermentables
1 tbsp.
PH Stabilizer Water Agent
Mash
1 tsp.
Gypsum Water Agent
Boil60 min
1/8 tsp.
Super Irish Moss Other
Yeasts
1 pkg
Canadian/Belgian3864
Wyeast
Equipment ProfileConverted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Evaporation Rate
9.00%per hour
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
1.00gal
Notes
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile Single Decoction
Mash Steps
Step 1
Protein Rest35 min
122°F
Step 2
Saccharification45 min
155°F
Step 3
Mash Out10 min
168°F
Fermentation and Aging
Water Profile Denver, Colorado
General Info
Named after the city in Belgium that fought off the German invasion that began World War I.
This beer is an experiment: a Belgian Pale Ale with a significant amount of malted wheat in the mash. Basically a Wit base with some Munich and Crystal for maltiness, toastiness, and a bit of sweetness.
Using the Unibrue yeast from Wyeast.
Characteristics of a Belgian Pale:
-
Aroma should be malty, toasty, and biscuity.
-
Fruit characters in flavor, low spiciness.
-
Ferment cooler - mid 60° range.
-
Copper color.
-
Low phenols.
