Sunday, December 16, 2012

Original Belgian Ale - Part 1

Original Belgian Ale
A Belgian-Style Ale from Hops, Malts, a Schnauzer
O.G.:  1.084 - 64F
F.G.:  n/a
Estimated ABV: n/a


Ingredients:

Required ingredients for this brew

Instructions:
  1. Place malt extract, honey, and boiling hops in brew pot with 2.0 gallons water, bring to a boil, and maintain it for 45 minutes
  2. Add 0.5 grams paradise seeds and flavor hops - boil 10 minutes
  3. Add 0.5 grams paradise seeds, orange peel, and juniper berries
  4. Add aroma hops - boil 1-2 minutes
  5. Immediately remove brew pot from heat and cool with wort chiller and 1 gallon ice-cold water
  6. Transfer wort to primary fermenter (filter out hops and herbs)
  7. Follow standard procedures through bottling process
    • include 1 paradise seed in each bottle (sanitize via steaming or microwave)
  8. Allow 2 weeks for bottle conditioning before sampling

The wort just before chilling

I've been brewing for over a year now, and felt it was time to design and brew my own recipe. This one features elements similar to the Who's In The Garden Belgian white and Rocky Raccoon honey lager - a very light malt base, high honey content, a mixing of mild hops, and a presence of herbs and spices - but has unique twists as well.

Wort chiller in action - I promise everything remained sanitary!
I decided to use honey derived from clover rather than alfalfa for a couple of reasons. First, I'd never tried it before. Second, clover honey is much more common (the most manufactured honey in the US) and this seemed like an ingredient one should have experience with. Third, clover honey is much sweeter and can give a higher alcohol content. Additionally, the plan is to use honey for the bottling process - something I've only ever read about. It is important to note that as the 0.5 cup honey boils, one must remove the foam as it rises from the boil. Various sources indicate that bottle conditioning will take 10-14 days and other indicate that it will take a full month. I'm planning to test the bottles 14 days in and make a decision based on the conditions that exist at that time.

The brew's herbs and spices
Each of the hop varieties chosen have spicy, earthy character, while the Summit and Columbus hops also have a citrusy quality. The hope is that that these characteristics will mesh well with the spiciness of the paradise seeds and the citrus in the orange peel. So now we come to the juniper berries. Why add them, you ask? Well, mature juniper berries do have a piney, resinous flavor profile, but they also contain notes of citrus. I'm hopeful that the small amount used serve to compliment the brew in a manner fitting to the holiday season.



Assuming I stay on schedule, I estimate we'll be drinking this in February -I'm quite excited to try it!

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