BeerBorg

Soooo, last time I screwed up an IPA ending with gravity too high, making it a IIPA. Today I tried to modify that recipe to an IPA, and make ten gallons to split between American and Belgian yeasts. I ended high on gravity again, better than expected efficiency and slightly lower water to blame. I also managed to spray myself and a fermenter with (cooled) wort. My best kettle has a valve, which means I don't have to pick up 100+ pounds to pour into fermenters. (I could! ) But the kettle on the burner isn't quite tall enough, the valve is lower than the lip of the bucket. Easy enough. I just tip the buckets, fill them partway, then put the kettle on a chair to drain the rest. Today I decided to put the kettle on a table. Which was fine until a wind gust converted the stream of wort into a spray .
Anyway, the recipe:
7# Pilsen DME
2# Pale DME
1# Munich DME
11# Belgian Pilsner Malt
1# Munich Light
.5# Melanoidin
Mash while starting the boil. Add hops after hot break.
1.5oz Chinook, 2.5oz Cascade @30
1.5oz Horizon @15
1.5oz Cascade @10
1.5oz Horizon @5
Pitch WLP530 in one half, ferment in the mid 70s. Pitch US05 in the other half, ferment in the upper 60s. Dry hop the 05 half with 2oz Cascade for five days.
Remember, this is a ten gallons split into two fives.

That looks like a fairly simple and tasty recipe. Have used WLP500 a few times I so need to try WLP530. Looking forward to the follow up.

Inkleg wrote:That looks like a fairly simple and tasty recipe. Have used WLP500 a few times I so need to try WLP530. Looking forward to the follow up.

WLP 530 is way better to my taste. Less clove/banana/earth. More other mysterious spices, and fruit like pears and plums. Just leave headspace if you go with WLP 530 (or rig up a blowoff). It will eat up a lot more then WLP 500.

Good point on the headspace. I use taller BSG fermenters, and only fill to the five gallon mark.

Quick update: The American half is on tap, getting good reviews. The Belgian tasted good going into the keg, where it will probably stay for a while.

Another update:
The American half was very satisfying. My wife thought it my best ever. But it kicked yesterday. I put the Belgian half on the back porch to chill yesterday, and into the kergerator last night. Sampled today, wow. Definitely has fruit and spice from the yeast, which I think blend well with the hops. I'm happy with it, my wife is not. She doesn't like many Belgians. (The beers, not the people. Though we were harassed by train conductors there)

Belgian yeast throws off a flavor that some just don't care for.

True Steve. I don't always like them either.

Just for the sake of future readers I will say:

There isn't a singular "flavor" the defines Belgian yeast. Often people just goes to WLP500 by default and then think it represents "Belgian Yeast".

IE WLP530's flavors tend to be more subtle/delicate and not so much banana and clove and dirt, not so much in your face. Danstar Abbaye dry yeast is also in that category, it's a lot more subtle.

Now I can tell you that although I typically like Belgians and brew lots of them, Unibroue's yeast strain is one I don't like.

But sure, if someone can't even stand British yeast unless fermented at temps so low it makes no flavor (which is not the right way to use British yeast if you want to actually make British beer) then Belgian yeast is right out.