Belgium Pale Ale

[brew_Bastard]

I am going to make a BPA tomorrow, but the only yeast my local brew shop had was a Wyesat 1214 Belgian Ale. The Wyeast website nearly recommends this yeast for every belgium other than a BPA. Is this yeast going to give me what i a looking for on a BPA? Or push me in a different direction? I am looking at a normal gravity BPA, so is this yeast going to be unhappy in a low gravity?

Any ideas?

Thanks

BB

[heliboy]

I think you'll be fine. What kind of recipe are you using; interested in the hops and grain bill? Any belgian yeast in my experience is going to give you that unique flavor of a belgian beer along with belgian malts, slight fruit flavor of oranges for me in the early stages, smoothing out with age with no fruit after 6 months or so when I recently used the White labs belgian strong ale yeast (if I remember correctly). I've noticed a big difference when I have belgian pale ale malts or other specialty belgian malts along with a real "belgian" yeast, hense why I ask about the recipe. Sorry for getting a little off topic. I've used belgian strong ale yeast in lighter beers in my second runnings beers when I have up to 15 to 17 lbs of malt and grains and have always liked the results. I'm actually enjoying a belgian ale I made last year trying to empty the keg for a belgian ale aged with oak. The pale ale is just smoother, less alcohol version of some strong ale recipes. Prost.

[brew_Bastard]

I am using JZ's recipes for the Belgium pale ale, it's pretty simple

11lbs continental pilsner
0.75 caramunich 60l
0.25 biscuit 25l

kent Goldings 60 min 1.3oz
kent Goldings 0 min 0.3oz

Thanks for the info, as i have no experience with this yeast i wanted some feedback before i made it, although i was sure it would be drinkable anyway

[mr x]

I've made that recipe with 3522, and it was fantastic. I can't imagine you'll go wrong if you keep the temps in check. Just a bit of fruitiness, and I bet it'll be excellent. I fermented at 68 for a few days and ramped to 72 when fermentation slowed way down with my yeast.

[brewerTristan]

I hate to be pedantic but it's Belgian pale ale - not Belgium pale ale. Saying "Belgium Pale Ale" is equivalent to saying "America Pale Ale".

[brew_Bastard]

weird, i am drinking an america pale ale right now, it's great. Did i mention i am from English?

[bleachcola]

I've made that recipe with 3522, and it was fantastic. I can't imagine you'll go wrong if you keep the temps in check. Just a bit of fruitiness, and I bet it'll be excellent. I fermented at 68 for a few days and ramped to 72 when fermentation slowed way down with my yeast.

+1 on the 3522

As far as Belgian pale ales go it's my favorite, with the 1214 being a close second. BPA's are one style that I always have around, it's my favorite all around beer. After you (the OP) try JZ's recipe try experimenting with some noble hop varieties. I've settled on a half/half mix of Saaz and Styrian Goldings as being my favorite hops for the style with straight Hallertau being a close second. I also like to throw in about a gram of crush coriander per gallon. Not quite enough to really taste it but it adds a little extra something in the background kind of like Rochefort. But for the original poster, be sure to try out the 3522 some time. That strain will tolerate some pretty strong temperature abuse and still come out perfect. I don't use any kind of temp control for it even in the Summer and it comes out excellent every time. I just pitch at 68 and let it go free.