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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: |
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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 |
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| 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°. |
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| 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. |
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| Hops: | .75 oz. Hallertauer (3.8% AA, 60 min.) .5 oz. Hallertauer (3.8% AA, 30 min.) |
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| 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. |
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| 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. |
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Recipe posted 10/12/09.
