Simply Sterling Belgian Pale Ale

[mashani]

It's only advanced because I mashed a couple ounces of grain. But it would be easy to use pilsner malt and make it AG. You could get away with just steeping this, it would cause no problems. But if I have time to steep I have time to do a little oven mash, so why not.

I've made this exact recipe before, but with different yeast. So this is just another beer to try out the Abbaye dry yeast.

It's a little too hoppy for a BPA, but I like it that way.

For 2.5 gallons:

Tiny little oven mash of:

2oz Belgian Aromatic malt (this can self convert if you just leave it alone long enough. I just left it in the oven and went for a bike ride. I wasn't worried about super temp control as long as it was in any sort of conversion range)
4oz Caravienna

add

3# MoreBeer Pilsner LME
8oz 5L Candi syrup

1/4oz Sterling (8.2AA) @60
1/4oz Sterling @30
1/2oz Sterling @10
1/2oz Sterling @2

Full pack of Lallemand Abbaye

Will ferment a bit warmer then the last batch with Abbaye so I can see the difference there too.

OG 1.053
About 10 SRM

[mashani]

Bottled at 1.008. Tasted nice. Will be good. Fermentation got up into the upper 70s at points, and nothing tastes off, so I think I like this abbaye yeast a lot. It might be used by me as often as 3787. Maybe more often because dry yeast is easy mode. I like the flavors it makes, at least in these light blondes... will need to try a dubbel and see what I think.

[mashani]

This simple beer rocks. Abbaye yeast (at least the Lallemand version) tastes great in both beers I've made with it. I can highly recommend it, at least for these types of blonde ales. I can't decide if I like "Easy French Blonde" or this better, but I'm a fan of both of them.

So I made another beer using it now... next post.

[John Sand]

Thanks for the update Mash. I haven't tried the dry Abbaye yet. I recently ordered some 3787, but I would love a comparable dry yeast.

[mashani]

FWIW: Based on my tastes, I'd use it anywhere I'd use a Westmalle or Ardennes/strong golden ale strain. The fruit esters are more towards the plum, citrus, pear, apple, etc. variety, with light banana - at least in these light bodied beers - which is how 3787 acts. The spices like clove and pepper are subtle and balanced, not in your face. So although this yeast doesn't have the same fermentation characteristics of 3787, it does end up tasting similar enough to make me happy when using a ramped temperature schedule. I have not let it go above 78 yet, I don't know what it will do at higher temps. Nor have I tried it all in the 60s. But I bet it will be quite versatile depending on temp schedule.

But from what I can tell so far, I wouldn't use it if I wanted the more strong earthy/spicy/banana/bubblegum (depending on temps) profile of Chimay yeast. It does not taste like Chimay yeast. Every flavor Chimay makes is more subtle here. The other fruity esters stand out more. So it just depends on what your looking for.

I have not tried the SafeAle version only the Lallemand version, so I do not know if they are the same or not.

[John Sand]

Hi Mash
I'm planning another Belgian Pale. I have a vial of 3787 that I want to use before it gets too old. I have pilsner, caravienne and aromatic, but no Sterling or Saaz. I do have Aramis and Mittelfruh. What do you recommend? Actually I don't have golden candi syrup either. Only corn sugar or 36l brown. Suggestions?

[mashani]

Aramis hops are absolutely delicious with 3787. Aramis has become one of my favorite hops in any blond Belgian.

A bit of extra caravienne (say another 4oz in 5 gallons or 2oz in 2.5 gallons) will give you a little hint of something extra and would work well with just plain dextrose (corn sugar) as a replacement for the 5L. Won't be the same but will be good.

Aramis hops likely a bit higher in AA so adjust the bittering addition accordingly.

Mittelfruh would work well as either of the late additions or the 30 minute addition if you want to use both kinds of hops, but I like Aramis single hopped Belgians very much.

I don't think you need the Aromatic malt here, but a little bit won't hurt - it just depends on if you want the bigger malt nose.

I'd use the 36L stuff in a dubbel. (maybe re-use the yeast cake for another beer)

[John Sand]

Thanks. I'll keep you posted.

[mashani]

If you do decide to think about doing a dubbel on the yeast cake, then I'd put the Aromatic in that. That + the 36L sugar should be good. A little bit of caravienna and the Mittelfruh would be nice in that too. I bet that would make a nice beer.

[John Sand]

I have to check and see how much Dubbel I have on hand. Though I plan to use my older Dubbel and Belgian Strong as Christmas beer.

[mashani]

I have to check and see how much Dubbel I have on hand. Though I plan to use my older Dubbel and Belgian Strong as Christmas beer.

The good thing about dubbel is it ages very well. So, you can't have too much dubbel too easily.

But if you really don't want another dubbel, the 36L would be good in a British beer like an ESB or IPA or a stronger Brown ale.

FYI, I edited my post above for clarity, I think what I said about the caravienna/dextrose vs. 5L was not clear to anyone but my brain.

[John Sand]

Got it, thanks. I'll keep that brown sugar for something else. It doesn't spoil, after all. I'm looking at a similar recipe on HBT. I may blend/modify the two.