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.