Red Wheat

Belgian Gold Ale

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

A poll on people's preference for the ale, updated regularly, based on a scale of 1-5 & organized by # of people for each rating.
It is nice & dry. I like it, though I don’t like beer-y beer.
— C.C.