More Belgian Split

[John Sand]

I brewed a 7.5 gallon Belgian Pale wort that I split and put two yeasts. We've discussed it under other headings, but I thought it merits a thread.
The recipe was 10.5# pilsner
5# pale
1.25# caramunich
.4# biscuit
mashed at 152
1oz German N Brewer @60
.5oz French Strisselspalt @60
.5oz Strisselspalt @0
OG was 1.062. I watered part down to about 1.056 and pitched one vial of WLP530, the other part stayed full strength and got 1 pack of Safbrew Abbaye dry. The Abbaye took off fast and finished quickly, the WLP530 slower. Both fermented in the mid to upper 60s, the WLP still foamed over. The Abbaye finished at 1.009, the Westmalle at 1.010. The Abbaye went in the fridge first, and tasted a little sharp in the beginning. Then it cleared and improved, was quite good about 6 weeks after brewing. I thought it had just enough funk, another brewer thought not enough. I wanted to save a bottle to compare, but I waited too long, the keg kicked while I was filling it. The Westmalle went in the fridge just now. I tasted some, warm and undercarbed. It's very good too, less funky and a touch spicy, mellower too somehow.
At some point I want to try Lallemand Abbaye and Mangrove Jack Abbey.
So many Belgians....

[mashani]

Next time you use WLP530, try to start it in the upper 60s, and then try to get it up to about 74-78 degrees during active fermentation. It will make a good bit of apple, pear, plum, and other goodness. I like it best doing that. Same with Wyeast 3787. It's more or less the same yeast (maybe slightly different mutations but the came from the same place).

I have no idea of Lallemand and Mangrove Abbaye is the same as SafeBrew. I've only used the Lallemand so far (and love it). But I have some SafeBrew Abbaye now, so will be trying that in my next batch.

[John Sand]

Thanks. I use seasonal temperature control. The best I can do in winter or early spring is put it next to the furnace or baseboard for upper 60's. The Westmalle may have warmed up, I was out of the house for three days early in the ferment. I'll use it again in warmer weather, I've had success with it up to 84+. But I'll still use it in cool weather, I like to keep a Belgian Pale on tap. I like the Safbrew Abbaye too, and I have more of it. I mentioned a Wheat Saison in another thread. I'm thinking of splitting a pale/wheat or pilsner/wheat batch and pitching Belle Saison in half, Westmalle in the other half.

[mashani]

pitching Belle Saison in half, Westmalle in the other half.

That will give you two very different beers. Good idea.