The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Respect Commander Belgian Ale

My next Belgian thing. I'm using WLP575 for the first time; I'm keeping things simple to highlight whatever this yeast does.

Brewer: Matthew R. Email: mathstew@gmail.com
Beer: Respect Commander Belgian Ale Style: Belgian Tripel
Type: All grain Size: 5.5 gallons
Color:
8 HCU (~6 SRM)
Bitterness: 37 IBU
OG: 1.076 FG: 1.008
Alcohol: 8.7% v/v (6.8% w/w)
Water: RO water. Gypsum added to adjust pH as necessary.
Grain: 11 lb. American 2-row
1 lb. Belgian aromatic
Mash: 86% efficiency
149*F for 60 minutes. Mashout: 168*F for 10 minutes. Fly sparge with 180*F water for 60 minutes.
Boil: 60 minutes SG 1.059 7 gallons
.75 lb. Cane sugar
1/2 Whirfloc tab added 15 minutes before flameout. 1/2 tsp Wyeast yeast nutrient added 5 minutes before flameout.
Hops: 1 oz. Northern Brewer (9.5% AA, 60 min.)
1 oz. Styrian Goldings (5.5% AA, 15 min.)
.5 oz. Styrian Goldings (5.5% AA, 5 min.)
1 oz. Styrian Goldings (5.5% AA, !!!dry hop min.)
Yeast: WLP 575. Starter: one gallon, OG of 1.038, intermittent shaking, boiled with two pinches of yeast nutrient.
Log: Initial fermentation temperature: 68*F -- allow to free rise up to 78*F over 7 days. Add boiled table sugar just as krausen begins to recede. After one month in primary, rack to secondary and dry hop for 7 days.
Carbonation: Keg and force carbonate to 3.0 volumes.

Recipe posted 11/22/11.