Taking my first cut at an Orval-inspired Belgian Pale Ale with Brett added for the funk.
Belgian Pale Ale
Type: Partial Mash
Batch Size: 5.13 gal
Boil Size: 3.50 gal
Boil Time: 60 min Equipment: Brew Pot (4 Gallon)
Brewhouse Efficiency: 60.00
Taste Notes: Shoot for OG= 1.055 and FG=1.003
Ingredients
Amount Item Type % or IBU
Mash at 145 for 45 minutes, 162 for 15 minutes:
4.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 43.24 %
1.00 lb Caravienne Malt (22.0 SRM) Grain 10.81 %
0.25 lb Caramunich Malt (56.0 SRM) Grain 2.70 %
Add to boil with:
3.00 lb DME, Extra Light (3.0 SRM) Extract 32.43 %
10.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 10.81 %
Bittering Hops:
1.00 oz Hallertauer [4.10 %] (60 min) Hops 13.8 IBU
1.00 oz Hallertauer Hersbrucker [3.50 %] (60 min) Hops 13.0 IBU
0.50 oz Styrian Goldings [3.50 %] (60 min) Hops 6.5 IBU
Late Additions:
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1.00 oz Hallertauer [4.10 %] (15 min) Hops 3.7 IBU
1.50 oz Styrian Goldings [3.50 %] (0 min) (Aroma Hop-Steep) Hops -
Ferment in Primary with:
1 Starter Bastogne Belgian Ale (White Labs #WLP510) Yeast-Ale
14 days later, xfer to secondary with:
1 Pkgs Brettanomyces Bruxellensis (Wyeast Labs #3112) [Add to Secondary] Yeast-Ale
For 2 months.
21 days before bottling, add:
1.00 oz Styrian Goldings [3.50 %] (Dry Hop 21 days) Hops -
Prime with 3/4 cups corn sugar.
Beer Profile
Est Original Gravity: 1.057 SG
Est Final Gravity: 1.013 SG (I expect the brett to get this down in the single digits)
Estimated Alcohol by Vol: 5.74 %
Bitterness: 37.0 IBU
Est Color: 8.1 SRM
Would love any feedback on this especially with respect to the hopping schedule and the addition of Brett- is it better to just add it at bottling?
I am somewhat constrained on my hops– these are the only Hallataur and Goldings I have but feel free to suggest redistributing them.
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) are apprecaited!!
