Our version of a Belgian-style Pale Ale. Brewed with pale, crystal and munich malts and a touch of flaked barley and then spiced with a light touch of Saaz hops. This beer is then fermented with a Belgian yeast strain from the A Chouffe brewery in the Ardennes region. Light burnished bronze in color with an accent on malt sweetness and a focus on fruit flavors from the yeast’s fermentation.
This description explains why we liked the beer so much. Also, I thought it went very well with the BBQ chicken flat bread that was on the menu; it had a sweetness from the BBQ sauce, as well as some goat cheese and red onion, and the beer went very well with all of that.
Note: This is my first attempt at an all-grain recipe, using a brew-in-a-bag approach (methodology below). I was able to find a 2 gal RubberMaid cooler with a spigot, and after cleaning and sanitizing it, I used it for this brew. I'm hoping that the end product will not only be closer to the Angel's Share I remember, but also exhibit some lacing.
2 oz light Belgian candy sugar (@ 60 min)
|9 hrs after boil, bubbling away|
Something else to cover here is the priming sugar used during bottling. My very first batch was 5 gal, and I used the 5 oz of priming sugar provided in the recipe kit. After that, when I moved to 1 gal kits and used the primer tablets, I wasn't entirely happy with the level of carbonation in the beer. The biggest recommendation I received from folks was to let the brew bottle condition longer, and what I've done is hold on to a bottle or two of some of my beers for future taste testing. However, I used the priming sugar method for this brew, and was very happy with the level of carbonation during this first taste test.