The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Biere de Table

Session-Strength Belgian ale. You can call it Biere de Table, Patersbier, Enkel, Single. You can also call it good.

Brewer: Christo Email: -
Beer: Biere de Table Style: Belgian Pale Ale
Type: All grain Size: 5.5 gallons
Color:
6 HCU (~5 SRM)
Bitterness: 17 IBU
OG: 1.040 FG: 1.008
Alcohol: 4.1% v/v (3.3% w/w)
Grain: 6 lb. Belgian Pilsner
12 oz. Belgian CaraVienne
12 oz. Belgian Munich
Mash: 80% efficiency
Batch sparge. Add 2 gallons to grist @ 156°.
Add 1.8 gals @ 168° at drain time.
Drain and add additional 3 gallons @ 168°.
Boil: 70 minutes SG 1.037 6 gallons
Add 1/4 oz. lime peel @ 10 min. (didn't have orange)
Add 1/4 oz. corriander @ 10 min.
IM @ 15 min.
Hops: .75 oz. Hallertauer (3.8% AA, 60 min.)
.5 oz. Hallertauer (3.8% AA, 30 min.)
Yeast: WY1388 Strong Belgian yeast
Log: 4 weeks in primary. 1st week @ 65F. Next 3 @ 76-78F.
Racked straight to keg.
could easily have gone to secondary, but didn't have time
to rack earlier and collect/wash the yeast for a planned BSGA.
Carbonation: Med-high carbonation.
Tasting: Very nice! Subtle Belgian spiciness with pepper notes.
Fruits are light but I detect pear, guava, maybe a tad of citrus,
plus honey. Med-light bodied. A great session beer with just
enough Belgian funk to make it interesting. This one won't
last long.

Recipe posted 10/12/09.