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Poirot's Mysteriously Tasty Belgian Ale

A nice, relatively light Belgian ale. Lots of mouth-feel
and lots of clove in this one, the latter probably due to
fermenting slightly above the recommended temperature for
the yeast.

Brewer: Mike Email: -
Beer: Poirot's Mysteriously Tasty Belgian Ale Style: Belgian Ale
Type: Partial mash Size: 5 gallons
Color:
29 HCU (~15 SRM)
Bitterness: 23 IBU
OG: 1.056 FG: 1.014
Alcohol: 5.4% v/v (4.2% w/w)
Water: Used water bought from the local grocery.
Grain: 2 lb. American crystal 40L
8 oz. Flaked barley
Mash: 40% efficiency
15 minute protein rest at 122°, 60 minutes at 152°-156°,
then mash out at 170° for 15 minutes (probably overkill,
but this is my first partial mash).
Boil: 60 minutes SG 1.093 3 gallons
3 lb. 5 oz. Light malt extract
3 lb. 5 oz. Amber malt extract
Irish moss during last 15 minutes.
Hops: 2 oz. Hallertauer (4.25% AA, 60 min.)
0.5 oz. Kent Goldings (5% AA, 15 min.)
Yeast: Used Wyeast 1214 with a one quart starter. Fermentation
never took off like a rocket, but kept a nice steady pace
for six days. Fermented at a high temp for this yeast -
68-70 degrees.
Log: Racked after fermentation died down, bottled after two weeks.
I would like to try dry hopping with the Kent Goldings instead
of adding at the end of the boil.
Tasting: Pretty good taste - medium body and a decent alcohol kick.
Next time I will ferment at a lower temperature, because the
clove flavor is a little strong for my tastes. Also, I will
dry hop the Kent Golding for a fuller hop flavor.

Recipe posted 03/26/99.