 |
 |
 |
 |
 |
 |
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: |
|
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.