belgian pale ale

a rare monday night brew session, a belgian pale ale with decidedly hoppy intentions.

Half way through the boil, I'm growing concerned about my decision to use a large amount of low alpha hops, reminiscent of a past misstep. I desire all the subtleties of the noble varieties, but just looking to turn up the volume. Something has been lost in translation in the past attempts, and perhaps I should have listened to the nagging doubts in my head.

Looking at all the vegetal matter I've dumped the kettle , I fear I've brewed a chlorophyll-bomb.

oh well, worse comes to worst, I just spent a few hours making a big starter of a'chouffe yeast (WLP550).

meh, low expectations might yield a nice surprise.

Bubbling away nicely ~18hrs later, wrapping with a big blanket to help insulate the fermentor...looking to free-rise the temp up in to the mid 70s to help generate those characteristic gnome-y phenolic spiciness.

~48hrs in to ferment, free rise (fermenter wrapped in blanket) up to 78.9F, fermentation slowing considerably now. A'chouffe character starting to really show up.

Racked off yeast 02April, in to 6 gallon better bottle, in order to free up primary fermenter for doppel hopfen weisse. Saved yeast cake, yielded about 400ml of thick yeast slurry, after overnight settling in a mason jar in the fridge.

belgian pale ale

Type: All Grain	Date: 3/29/2010
Batch Size: 6.00 gal	Brewer: JC
Boil Size: 6.87 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 70.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 82.76 % 1 lbs 8.0 oz Caravienne Malt (22.0 SRM) Grain 10.34 % 1 lbs Wheat, Flaked (1.6 SRM) Grain 6.90 % 3.00 oz Goldings, East Kent [4.40 %] (60 min) Hops 36.8 IBU 1.50 oz Crystal [3.00 %] (Dry Hop 10 days) Hops - 1.50 oz Goldings, East Kent [4.40 %] (Dry Hop 10 days) Hops - 1.00 oz Crystal [3.00 %] (20 min) Hops 5.1 IBU 1.00 oz Goldings, East Kent [4.40 %] (20 min) Hops 7.4 IBU 1.00 oz Goldings, East Kent [4.40 %] (0 min) Hops - 1.00 oz Crystal [3.00 %] (0 min) Hops - 1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc 1.00 tsp Yeast Nutrient (Primary 3.0 days) Misc 10.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc 1 Pkgs Belgian Ale (White Labs #WLP550) Yeast-Ale
Beer Profile
Est Original Gravity: 1.061 SG	Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.015 SG	Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.05 %	Actual Alcohol by Vol: 0.65 %
Bitterness: 49.3 IBU	Calories: 43 cal/pint
Est Color: 7.1 SRM	Color: Color
Mash Profile
Mash Name: Single Infusion, Light Body	Total Grain Weight: 14.50 lb
Sparge Water: 1.18 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
Single Infusion, Light Body Step Time Name Description Step Temp 75 min Mash In Add 18.13 qt of water at 161.4 F 150.0 F 10 min Mash Out Add 11.60 qt of water at 200.2 F 168.0 F