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Recipe – Belgian Table Beer

19/12/2014

Somehow the beginning of December whooshed by and when I got around to brewing I had a slight problem with the yeast I was planning to use. The vial was already close to six months old so I made a litre of starter wort with dry extract and pitched the yeast in it. It took several days to show some signs of fermentation so I was slightly worried but decided to just let it lie and wait. After 6 days the starter developed a krausen and seemed to have a healthy fermentation going. I carefully decanted most of the starter away and added another 1,5 litres of starter wort and by the next day the flask overflowed. In hindsight the first starter should have been much smaller but it worked out fine in the end.

The first beer I’ll ferment with the Wlp#530 is a Belgian style Table beer. Not exactly similar to the historical version since this one is stronger with an original gravity of 1.035 – according to some sources true Belgian table beer could have a starting gravity even as low as 1.0010 and it was so light in alcohol that it was served to children as well as adults. Still, this beer will be well in the session beer range with an estimated abv of around 3,5 percent or so. I suppose it could also be called a Patersbier and the recipe is quite similar to the one I brewed earlier this year. The main difference is in the malts, I wanted to try my favorite base malt, Maris Otter with a Belgian yeast and to get some body to I threw in some flaked Rye and mashed very high at 68C/154F. The only hop used is Saaz which in my opinion worked well in the Patersbier complementing the spicy yeast profile with its flavour. I wanted to keep the bitterness on the low side and with the low bittering power of Saaz this beer ended up with about 15 IBU’s.

Hopefully it will end up being a balanced sessionable beer with both the yeast profile and spicy Saaz complementing a nice malty body.

Recipe :

—————-
Target Batch Size (Litres/Gallons): 17.00 / 4,49
Total Grain (Kg/Pounds): 2,25 / 4,96
Anticipated OG: 1.035
Anticipated SRM:  3,2
Anticipated IBU: 14,9
Wort Boil Time: 60 Minutes

Fermentables
—————–
88,9% 2,0kg / 4,4 lbs  – Maris Otter Pale Malt, Thomas Fawcett
8,9%   0,2kg / 0,44 lbs – Flaked Rye
2,2%   50g   / 1,76 oz – Acidulated malt

Hops
——–
10,0g / 0, 35 0z. Saaz (Pellet, 3,75% AA) @ 60 min for 6,2 IBU
20,0g / 0,70 oz. Saaz (Pellet, 3,75% AA) @ 15 min for 6,2 IBU
20,0g / 0,70 oz. Saaz (Pellet, 3,75% AA) @ 5 min for 2,5 IBU
20,0g / 0,70 oz. Saaz (Pellet, 3,75% AA) @ Flameout

Extras

———-
Teaspoon of Irish moss @ 10 Min.
½ Teaspoon of yeast nutrient @ 10 Min.
2g / 0,07 oz Gypsum in mash
2g / 0,07 oz Calcium Chloride in mash

Yeast
———

White Labs #530 Abbey Ale, stepped up starter 1 litre to 1,5 litre

Mash
———————–
21,6 Litre BIAB @ 68 Celsius for 60 mins (5,7Gal/154F)

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