Summer is approaching and fermentation temperature control becomes ... interesting ... in Chicago. With that in mind I thought a crisp Belgian Pale might give me some leeway. Partial Mash 2 Gal Recipe 65% mash eff assumed Grain: 1.5lb Dingeman's Pilsen 6oz Dingeman's Caravienne 3oz Best Malz Aromatic (20L) Mash@151 for 45min Other Fermentables 1lb Pilsen DME 4oz D45 Candi Syrup @5min Hops: .5oz Triskel @45 ,5oz Triskel @5 Yeast: WY3522 Ardennes Final Stats OG: 1.049 FG: 1.012* ABV: 4.93 IBU: 23.99 SRM: 8.87 *Note - assumes attenuation of 74%. I bet with the candi syrup it'll go higher Thoughts? Comments? Suggestions?
I agree with @minderbender to use lesser amounts of the specialty malts. Also, 3522 has a reputation for producing elevated phenols with increasing fermentation temperatures. Just something to consider. I do not know what you use as a primary fermentor for a 2 gallon batch (Mr. Beer?) but for a small amount like this a simple water (and ice if needed) bath should help maintain cooler fermentation temperatures. Cheers!
I use a Speidel 3Gal fermenter with lots of headroom. I was planning on using an water bath (which can keep it 66-68). Do you think 3787 would be a better choice?
I've never used candi syrup and I have no opinion about it. Those amounts of aromatic and caravienne are within the ballpark of the amounts I would use. I have had very good luck with Wyeast 1214 (which I believe is descended from the yeast used by Chimay). I'm sure Wyeast 3787 is also a great yeast, I just have less experience with it, and I have no experience with Wyeast 3522. I agree with @JackHorzempa that a water bath should do the trick for you.
It would be for me since I am a HUGE fan of 3787. I have a Dubbel in my primary right now and I used 3787. In another month I will be brewing a Quad using 3787. For my palate 3787 brewed at 72-73 degrees F produces an absolutely glorious mix of fruity (esters) and spicy (phenols) flavors. What are you looking for with your Belgian Pale Ale? If you are looking for a more neutral flavor profile maybe 3787 and a temperature of 67-68 degrees F would be 'better' for you? Cheers! P.S. It has been a very, very long time since I have brewed with 3522 so I do not feel comfortable providing specific suggestions with this yeast. P.S.S. I have never used 1214 so I have no comments here.
I think for a Belgian Pale the esters and phenols should be somewhat restrained vs. some of the Trappist ales. I used 3787 last fall on a Dubbel and was quite happy with it. I'm leaning towards 3522 on this one because it fits my goals and I want to explore yeasts I haven't tried yet.
Well, permit to to repeat something I mentioned earlier: you might benefit from keeping the fermentation on the cooler side since this strain is described as producing 'more' phenols with higher fermentation temperatures. Best of luck with your BPA! Cheers! P.S. I homebrewed a BPA a few months ago using a co-pitch of Bastogne Trappist Yeast and Brett. That beer is the absolute opposite of "restrained". My wife calls this beer Horse Piss!!
