My First All Grain Recipe

[bleachcola]

Been doing partial mashes but now I have all the equipment I need to start doing some small all grain batches. Just got out of college and am in an apartment so I'm only doing small batches. First up is a Belgian Pale Ale. Would appreciate some critique.

Batch Size: 2.13 gallons
OG: 1.052
SRM: 11
IBU: 24
(fits BJCP guidelines)

Grain Bill
3.25lb Pilsener (83%)
6oz Biscuit (10%)
4oz Crystal 20L (6%)
1oz Special B (2%)

Hops
0.625oz of 4% AA Saaz for 60min

Spice
Coriander
Curacao
(I eyeball this based on past experience but comes out to less than 2g of each so it's really not much.)

Yeast
Wyeast 3522 Belgian Ardennes

Explaination

Obviously a Belgian pale needs to start with pilsener but I also hear Jamil talking about putting some biscuity notes in there as well. He's mentioned throwing in some Marris Otter but I don't think that's kosher. I want to stick with Belgian ingredients for a Belgian beer so I'm going to throw in some Belgian biscuit malt. Most recipes I've seen use a higher lovibond crystal malt but I really don't want that much of a pronounced caramel flavor. Going to make the backbone of my crystal bill 20L for some sweetness and body. A dash of Special B for color and touch of complexity. Yeah, I'm going to use some spice. Blow me. I like it. It's very subdued though. Just a tiny bit to complement the spice provided by the yeast and Saaz hops. This recipe reflects my own personal tastes but also fits directly in line with BJCP guidelines so I think it's pretty decent. But I am admittedly still pretty new to brewing and could very well screw up when designing a recipe that I think will fit my palate. So some feedback would be appreciated.

[Nate Diggler]

Be a good lad and do a 90 minute boil since you're using Pilsner Malt

Add some Saaz to the end of the boil if you want it to contribute any spicy flavor/aroma... all of it boiled for 60 will kill it

Your grain bill looks great to me... I like to use Aromatic and Biscuit in these also

Maybe a touch of cane sugar to get it a little dryer?

[Bellmer]

Be a good lad and do a 90 minute boil since you're using Pilsner Malt

Add some Saaz to the end of the boil if you want it to contribute any spicy flavor/aroma... all of it boiled for 60 will kill it

Your grain bill looks great to me... I like to use Aromatic and Biscuit in these also

Maybe a touch of cane sugar to get it a little dryer?

I agree with Nate's observations, and I think Jamil actually agrees with you about the Marris Otter on his show. He tried using it to get that biscuity taste, but has since taken it out in favor of specialty grains. He uses biscuit and doesn't go darker than some 60 lov caramunich, which I think is mostly for color.

Let us know how it turns out.

[bleachcola]

Actually just listened to the DMS episode of Brew Strong last week. I would have done a sixty minute boil if I hadn't received scripture from the Pope and Jesus (Palmer). As far as the hops go, that does sound like a good idea. I really need to contemplate a late hop addition to accommodate these damn American taste buds. As far as cane sugar goes, I'm finding that I definitely need it on the bigger beers to finish dry but I'm having really good luck on finishing out my smaller beers (especially when using Belgian strains). I think I can get away with not using it on this batch. Definitely appreciate the input.

[ColdBraue]

Actually just listened to the DMS episode of Brew Strong last week. I would have done a sixty minute boil if I hadn't received scripture from the Pope and Jesus (Palmer). As far as the hops go, that does sound like a good idea. I really need to contemplate a late hop addition to accommodate these damn American taste buds. As far as cane sugar goes, I'm finding that I definitely need it on the bigger beers to finish dry but I'm having really good luck on finishing out my smaller beers (especially when using Belgian strains). I think I can get away with not using it on this batch. Definitely appreciate the input.

You won't need sugar in this recipe, just mash low. I would go with the late hop addition(s), that will build the character of the beer, and it will still be a Belgian beer. Just use restraint with the late addition, like .5 oz of Saaz.
Looks like a good recipe.
Cheers!

[Bellmer]

Actually just listened to the DMS episode of Brew Strong last week. I would have done a sixty minute boil if I hadn't received scripture from the Pope and Jesus (Palmer). As far as the hops go, that does sound like a good idea. I really need to contemplate a late hop addition to accommodate these damn American taste buds. As far as cane sugar goes, I'm finding that I definitely need it on the bigger beers to finish dry but I'm having really good luck on finishing out my smaller beers (especially when using Belgian strains). I think I can get away with not using it on this batch. Definitely appreciate the input.

You won't need sugar in this recipe, just mash low. I would go with the late hop addition(s), that will build the character of the beer, and it will still be a Belgian beer. Just use restraint with the late addition, like .5 oz of Saaz.
Looks like a good recipe.
Cheers!

Aside from all of that, you are only making like 2 1/2 gallons. If you pitch a whole vial of yeast, that'll be plenty to finish it out. I don't think the late hop addition is so much to "Americanize" it as it is actually authentic to have a little hop spice/bite in there that otherwise would not be because it boils out after 60 min.

Prost.

[bleachcola]

I'll only be using 5/8oz to hit my 24IBU mark. Think 3/8oz for the last minute of the boil (and left in throughout fermentation) should suffice or will I need to buy another oz of Saaz? And should one minute suffice for time? I've had good luck in the past with a one minute boil on late additions. It's just enough to take out most of the grass/vegetable tone but enough to get some good flavor and aroma in there.

[Nate Diggler]

Sounds like a good plan.

I'll only be using 5/8oz to hit my 24IBU mark. Think 3/8oz for the last minute of the boil (and left in throughout fermentation) should suffice or will I need to buy another oz of Saaz? And should one minute suffice for time? I've had good luck in the past with a one minute boil on late additions. It's just enough to take out most of the grass/vegetable tone but enough to get some good flavor and aroma in there.