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Belgian Amber Strong Ale

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So I've decided to give WY3864 (Canadian/Belgian - aka Unibroue) a run as my house yeast for a while. It ferments remarkably clean at lower temps with a sizeable pitch of yeast. It plays nice in both hoppy and malty styles. But it always leaves a distinct character in the finish that I can pick out as "yep, that's Unibroue". I've always enjoyed blending styles a bit, so this should be fun to adapt some of my favorite recipes to make best use of this yeast.

I have a Belgian Pale Ale going now, so this one is destined for that yeast cake. I don't have a spare fridge at the moment, so I didn't get to brew a 'fest this year. This recipe is inspired by that rich base malt complexity that I get from my fave Ofests, but amped up to strong Belgian levels.

Title: Belgian Amber Strong Ale

Brew Method: BIAB
Style Name: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 3.5 gallons (fermentor volume)
Boil Size: 4 gallons
Boil Gravity: 1.055
Efficiency: 80% (brew house)

Original Gravity: 1.088
Final Gravity: 1.020
ABV (standard): 8.86%
IBU (tinseth): 31.4
SRM (morey): 12.34

3 lb - German - Bohemian Pilsner (31.6%)
1 lb - German - Vienna (10.5%)
2 lb - German - Munich Light (21.1%)
1 lb - German - Munich Dark (10.5%)
0.5 lb - Belgian - Aromatic (5.3%)
0.5 lb - Belgian Candi Syrup - Amber - (late addition)  (5.3%)
1.5 lb - Cane Sugar - (late addition)  (15.8%)

0.8 oz - Sterling, Type: Pellet, AA: 7.1, Use: Boil for 90 min, IBU: 31.4
0.5 oz - Sterling, Type: Pellet, AA: 7.1, Use: Boil for 0 min

1) Infusion, Temp: 153 F, Time: 75 min, Amount: 18 qt, Sacc Rest

Wyeast - Canadian/Belgian Ale 3864

Yummy yum yum!  What a tasty idea.

Looks really good.  I've got a BDSA coming up in the rotation soon, loosely in the Rochefort vein (ala WY1762).  I think you have a winner there.

Looks good.  You may want to up the IBUs to around 40, IMHO, just to keep it balanced, but I'm sure it will be good either way.  I like the Unibroue character, too.

That looks like alot of sugar for a 3.5 gallon batch!


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