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Sweasty
06/27/06 01:51 PM  
Tart pale ale
Ok this weekend i'm going to brew a belgian pale ale.

Grain bill:

85% pils

2.5% vienna

2.5% aromatic

10% clear candi sugar

Hops:

Hallertauer

Saaz

Tettnanger

Yeast:

WLP550

Basically I'm looking to add a bit of tartness to it. I was thinking of pitching either the bruxellensis or claussenii in the secondary. I'm not looking for a strong sourness, or full on horse barn smell. Any suggestions? I was thinking of leaving it in the secondary for 2-3 weeks. Then bottle and crash any brett activity. I know if I do that it could have explosive results. Just looking for any advice on the matter.

Eric K
06/27/06 07:21 PM  
Re: Tart pale ale
I always had good tartness results from using unmalted wheat or spelt in the grain bill. It will likely give you a pronounced chill haze however, and I'm not sure if this is a big problem for you or not. You could simplify your recipe by using 80% Pale malt and 20% unmalted wheat/spelt. You could also add lactic acid to the secondary to increase the tartness. SteveG may be the one to talk to about the amounts of lactic acid and when to add it to the brew.

Cisco
06/28/06 11:12 AM  
Re: Tart pale ale
The unmalted wheat will help a little but I always add acid malt for that lightly perceived tang. I add 1 pound acid malt to a 10 gallon batch.
 
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