Belgian Wheat – 7 gallon mash reduced to about 5.5 during racking

• 13 lbs 2 Row Pale Ale Malt
• 6 lbs torrid wheat
• Turbid mash schedule – boiling during the mash out to raise temps gradually
• Hop Schedule
  • @ 60 min 1oz Cascade
  • @ 30 min .5 oz cascade
  • @ flame out .5 oz cascade
  • 2 oz Pearl dry hop
• Belgian Strong Ale Yeast and SA04 Primary
• Yeast – Champagne Yeast in secondary for highest attenuation possible
• Lacic – malolactic – tartaric acid blend – 60z
• O.G. 1.088 – Reduced to around 1.070 by adding water post primary ferment.

Notes: The fermenting wort was moved to 90 degrees during primary for two weeks after the initial two week period held at 75.  I wanted to bring out some bubble gum phenols and esters. I did. It was than reduced to 70 degrees where additional champagne yeast was added.  The initial fermentation ceased at 1.040 so added some water and champagne yeast to race the alcohol percentage and lower the final gravity. I noticed a slight pellicile on top after the first month of fermentation.  I’m guessing that this came from some of the critters in the brett, pedio and lacto in the Belgian strong ale strain mix, or it could have been from contamination.  Regardless, if anything, the spoilage assisted in building out the complex flavor rather than being a detrimental factor in the ferment.  Three months later and the young Belgian specialty ale, as it doesn’t really fit into any predefined category due to the alcohol content and flavor profiles. This ain’t a lambic, it ain’t a saison and it certainly isn’t a gueze.  It is a worthwhile and complex brew.

The flavor profile is beyond complex. The simplest comparison that I can use to describe it would be a mixture between a full bodies white burgundy and champagne.
The nose is of strong pineapple, apricots, banana, and other indescribably lush tropical fruits. The flavor goes a bit deeper than fruity acids and pungent esters with notes of subtle notes of funky barnyard, leather, perhaps horse collar.  The color is light, with an effervescent mouth feel. I pushed the C02 high with around 2bar. The head does not linger, however plenty of lacing remains on the side of the glass. Two cups of this brew is quenching with a higher abv (8%) and such satiating flavors.

This one is a winner. It would pair exceptionally well with spicy foods, meats of all kinds, flavorful soups and any other dish with strong spicy characteristics.  If I brewed it again, I would up the dark crystal malt profile a tad bit to add yet another layer of complexity.