iamjonsharp
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP510 - White Labs Bastogne Belgian Ale
- Yeast Starter
- 2 qt starter
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.075
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 90
- IBU
- 25
- Color
- 5 SRM
- Primary Fermentation (# of Days & Temp)
- 21 days @ 66F
- Secondary Fermentation (# of Days & Temp)
- 30 days @66F
6 gallons - 65% efficiency
O.G. 1.075
F.G. 1.015
IBUs ~25
SRM ~5
ABV ~8%
11 lbs. Briess Pilsner Malt (65% of grain bill)
3 lbs. Briess Vienna Malt (20% of grain bill)
2.5 lbs. Invert Sugar (15% of grain bill)
2 oz. Liberty Hops 4.9% (60 min. boil, bittering)
0.5 oz Hallertauer Hersbrucker 3.5% (15 min. boil, flavor)
0.5 oz Hallertauer Hersbrucker 3.5% (flame out, aroma)
0.25 oz Bitter Orange Peel (flame out)
WLP510 - White Labs Bastogne Belgian Ale (2 qt starter)
Used 6.5oz of Corn Sugar to bottle condition to ~3 vol CO2
Single Infusion Mash @ 150F for 75 min
Mash Out @ 168F for 5 min
Primary Fermentation @ 66F for 3 weeks.
Secondary Fermentation @66F for 4 weeks.
This was fermented on the low end for the yeast strain. Fermentation was sluggish, like a wet sponge. After 10 days in primary, the OG had only dropped to 1.025. The yeast was aroused and it fermented down to 1.015.
This brew turned out great. The Trappist yeast really shines through, but its not overpowering like WLP500 White Labs Trappist Ale Yeast. This is my favorite Belgian beer I've brewed.
I inverted table sugar to make the invert sugar. Dissolve the table sugar in water and bring to a boil. Add a pinch of citric acid and boil for about 10-15 minutes. The cooled invert sugar was added straight to the primary fermenter prior to pitching yeast.
I also used a slighter thinner mash than typical (1.5 qts/lb grain instead of 1.25 qts/lb).
O.G. 1.075
F.G. 1.015
IBUs ~25
SRM ~5
ABV ~8%
11 lbs. Briess Pilsner Malt (65% of grain bill)
3 lbs. Briess Vienna Malt (20% of grain bill)
2.5 lbs. Invert Sugar (15% of grain bill)
2 oz. Liberty Hops 4.9% (60 min. boil, bittering)
0.5 oz Hallertauer Hersbrucker 3.5% (15 min. boil, flavor)
0.5 oz Hallertauer Hersbrucker 3.5% (flame out, aroma)
0.25 oz Bitter Orange Peel (flame out)
WLP510 - White Labs Bastogne Belgian Ale (2 qt starter)
Used 6.5oz of Corn Sugar to bottle condition to ~3 vol CO2
Single Infusion Mash @ 150F for 75 min
Mash Out @ 168F for 5 min
Primary Fermentation @ 66F for 3 weeks.
Secondary Fermentation @66F for 4 weeks.
This was fermented on the low end for the yeast strain. Fermentation was sluggish, like a wet sponge. After 10 days in primary, the OG had only dropped to 1.025. The yeast was aroused and it fermented down to 1.015.
This brew turned out great. The Trappist yeast really shines through, but its not overpowering like WLP500 White Labs Trappist Ale Yeast. This is my favorite Belgian beer I've brewed.
I inverted table sugar to make the invert sugar. Dissolve the table sugar in water and bring to a boil. Add a pinch of citric acid and boil for about 10-15 minutes. The cooled invert sugar was added straight to the primary fermenter prior to pitching yeast.
I also used a slighter thinner mash than typical (1.5 qts/lb grain instead of 1.25 qts/lb).