Recipe
Malt
75% Briess Brewer’s
25% Briess Red Wheat
Hop Schedule
20 IBU Hallertau Mittelfruh @ 60min
12 IBU Hallertau Mittelfruh @ 20min
1 IBU Hallertau Mittelfruh @ 1min
Yeast
Fermentis Safale BE-134
Process
Mash In @ 50C, 15min
Beta Rest @ 60C, 30min
Alpha Rest @ 70C, 30min
Mash Out @ 78C, 15min
Boil, 75min
Force Chill
Closed Ferment @ 25C, 7 Days
OG: 12.6P — IBU: 33— ABV: 6.7%
Aroma
Specific Aromas
Apricot, Clove, Slight Coriander
Flavor
Specific Flavors
Dried Apricot, Clove, Slight White Pepper
Overall
Impression
Moderate, Flavorful, & Slightly Biting
Positives
Moderately successful blend of unique flavors & aromas from a Belgian or Saison-style yeast, presented with a pleasantly soft mouthfeel.
Next Time
Replace the base malts with a bill that has more presence & backbone, ferment at a lower temperature to dampen the phenols & esters, & use a hop with higher Alpha Acid content to reduce the amount of plant material (there is a slight unpleasant Earthy aftertaste that may be a result of the sheer amount of hop material)
Overall Preference
“It is nice & dry. I like it, though I don’t like beer-y beer. ”