Grain Bill:
Belgian Golden (Malty ESB) Wheat Ale
- 7 lbs Marris Otter Malt
- .5 lb carapils Malt
- 2 lbs honey
- 1 lbs Corn Sugar
- 1.5 lbs crushed un-malted wheat
- 1 lbs Belgian Biscuit Malt
- Hop Schedule
- @ 60 min 1oz Summit
- @ 30 min 2 oz cascade 8.7% alpha
- @ flame out 2 oz cascade 8.7% alpha
- @ Primary add 1oz Amarillo
- .5 oz coriander at flame out
- Belgian Strong Ale Yeast (Ferment 65-80) – Primary Fermentation
- Yeast – Champagne Yeast added after one week and laagered at 50 degrees
- O.G. 1.050
- F.G. 1.010
Tasting Notes:
This may be the most complex beer that I have made to date. It has notes of bread, orange, spice, banana, clove, pepper, and pineapple. Most of these can be associated to the Belgian Yeast interacting with the grain to produce phenol esters. The un malted wheat greatly contributes to the silky mouth feel of this beverage. The alcohol while present on the finish, is mellow and well balanced against the other flavor profiles. The initial fermentation smelled of wood and nutmeg. Upon carbonation, the nose primarily smells of orange and pineapple which is surprising given that no orange peels where used in this Belgian recipe. The hop schedule is modest in alpha acids and well balanced. The Amarillo hops can be smelled perhaps more than they are tasted. This beer will serve best with cold entrees on a warm summer day. Think blue moon’s older and wiser sister. The same body structure is there, but this beauty has more panache, more flavor and a better kiss.
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