[ignaciog182]

Hi guys! I was thinking of making an "american pale ale" but with belgium yeast. My idea was adding pale malt in more than 95% and then monovarietal hop (mb casade).
Im such a noobie making recipes, and i was wondering if this mix is even possible, and in wich quantity should i add the grains...
Should i make better an amber or a brown ale for that fruitty yeast?
Please help me!

[gmac]

I'm doing the same thing today with Ardennes yeast.  Apparently some people use the Belgian/American combo quite frequently.  I haven't done it yet but like you, I'm gonna give it a go and see what happens.

[TrippleRippleBrewer]

What are you envisioning for flavor of the finished product? Have that in mind when designing any recipe. Take a look at Belgian Pale Ale recipes for reference. I would say the grain bill between a typical APA and BPA would be somewhat similar but the hops would not, because the objective with the two is different. APA you're going more for hop flavor and aroma in the character of the beer, not highlighting yeast flavor. BPA is more the other way around.

I can't really give you good advice here otherwise because I'm not a fan of Belgian yeast with "C" hops or Belgian pale ales for that matter and I've not experimented with them as result. Primarily I brew Wit using Safale T58 and that's about it.

If you've had a commercial example and liked it, research that and use whatever you can find as a refrence. At least that's how I would go about it.

Good luck

[denny]

Here's my take on a Belgian/American IPA...

#336 Belgian IPA

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       17.50
Anticipated OG:          1.083    Plato:             19.93
Anticipated SRM:           6.6
Anticipated IBU:         100.9
Brewhouse Efficiency:       73 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:    7.00    Gal
Pre-Boil Gravity:      1.065    SG          15.89  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 94.3    16.50 lbs. Pilsener                      Germany        1.038      2
  5.7     1.00 lbs. CaraVienne Malt               Belgium        1.034     22

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  0.50 oz.    Amarillo 2007                     Whole    9.50   4.6  First WH
  0.50 oz.    Simcoe 2007                       Whole   12.30   6.0  First WH
  1.00 oz.    Cascade (homegrown)               Whole    8.10   7.9  First WH
  1.00 oz.    Summit                            Pellet  18.00  55.0  60 min.
  1.00 oz.    Centennial                        Whole    8.60  18.4  30 min.
  1.00 oz.    Amarillo                          Whole    8.90   9.0  10 min.
  0.50 oz.    Simcoe 2007                       Whole   12.30   0.0  0 min.
  0.50 oz.    Amarillo 2007                     Whole    9.50   0.0  0 min.
  1.00 oz.    Cascade (homegrown)               Whole    8.10   0.0  0 min.
  1.00 oz.    Cascade (homegrown)               Whole    8.10   0.0  Dry Hop
  1.00 oz.    Amarillo                          Whole    7.30   0.0  Dry Hop
  1.00 oz.    Chinook 2008                      Whole   13.00   0.0  Dry Hop


Yeast
-----

WYeast 3522 Belgian Ardennes


Mash Schedule
-------------

Mash Name:

Total Grain Lbs:   17.50
Total Water Qts:   24.00 - Before Additional Infusions
Total Water Gal:    6.00 - Before Additional Infusions

Tun Thermal Mass:   0.13
Grain Temp:        65.00 F


                     Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
---------------------------------------------------------------------------------
sacc                   0     60    152     152   Infuse   168       24.00   1.37


Total Water Qts:           24.00 - After Additional Infusions
Total Water Gal:            6.00 - After Additional Infusions
Total Mash Volume Gal:      7.40 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

[pyrite]

+1 for Ardennes yeast for a Belgian/American ale.

[gmac]

How about a Belgian/American/English beer?

Brain-fart this morning and added a pound of special roast to my brew.
9 lbs pilsner malt
1 lbs special roast
Now I'm not sure what to do.  Keep going with the Ardennes yeast or throw in some WLP002.  Any thought on what the special roast is going to do to the Belgian/American pale? 

[jmcamerlengo]

A recent show of Can you brew It the guys did Raging b**** by flying dog. Its one of my fav belg Ipa's and one of the best commerical examples out there imo. The guys used the Duvel Strain. Belgian Golden Strong Ale for While Labs and Belgian Strong Ale for Wyeast. Cant remember the numbers right now. So that may be something to consider!

[hoser]

A recent show of Can you brew It the guys did Raging b**** by flying dog. Its one of my fav belg Ipa's and one of the best commerical examples out there imo. The guys used the Duvel Strain. Belgian Golden Strong Ale for While Labs and Belgian Strong Ale for Wyeast. Cant remember the numbers right now. So that may be something to consider!

I thought Kim Wood/CYBI used WLP 400 or a Belgian Wit strain?  I believe the brewer also said it was their house Belgian wheat yeast strain, no?

[jmcamerlengo]

Maybe your right...I know they did a Belgian IPA with The duvel strain...perhaps im getting confused.


Oh wait....It was Rare Vos! by Ommegang...also quite tasty, although no American Hops in that one.

[ignaciog182]

Thanks guys!