WYeast for Belgian Pale Ale?

[ScootsieDoubleday]

Fellaz,

I'm going to try my hand at a Belgian Pale Ale. I'm unable to acquire White Labs yeasts where I'm located, so I'm going with a Wyeast smack pack. There seems to be 3 yeasts recommended (from JZ and the Wyeast site), and I'd like some feedback on which yeast to go with.

1214 Belgian Ale
3522 Belgian Ardennes
3942 Belgian Wheat

Anyone have experience using the above in a BPA?

Cheers, you asshats.

[uncle_bad_touches]

1214 Belgian Ale is the Chimay strain and 3522 Belgian Ardennes is from Achouffe. don't know about 3942 Belgian Wheat.

I think you could probably use any of them as long as you keep the ferm temp under 70 as you don't want too many crazy esters and phenols in a BPA. I think you'll find the 1214 fruiter and the 3522 more phenolic in flavor profiles. Don't really know what you'd get with the 3942 but I'm guessing it's someone's wit yeast which should work ok for a BPA, although you might have clarification issues if the yeast is powdery.

[brewinhard]

I think out of those three yeast options that the Ardennes is your best bet. Start the temp off in the low 60's and let it rise to the high 60's by end of fermentation. Ardennes is a fairly clean belgian yeast and it should drop out for you to leave a clear beer.

[dags]

I think out of those three yeast options that the Ardennes is your best bet. Start the temp off in the low 60's and let it rise to the high 60's by end of fermentation. Ardennes is a fairly clean belgian yeast and it should drop out for you to leave a clear beer.

I'll second the ardennes, throws of some nice belgian funk (esters and phenolics) and behaves pretty well. You can also use is in other higher gravity belgians also, I've used it in Dubels and Golden strongs, both turned out well. Also its more or less the same yeast they use in the Magic Pumpkin CYBI.

[BDawg]

I disagree w/ the Ardennes yeast for a Belgian Pale Ale.

That yeast is a great yeast, but has a phenolic profile that is quite strong. It is much more in line for a Dubbel or Tripel, or BGS/BDS.

If you look at the BJCP guidelines for BPA, you'll see the following:

Aroma: Prominent aroma of malt with moderate fruity character and low hop aroma. Toasty, biscuity malt aroma. May have an orange- or pear-like fruitiness though not as fruity/citrusy as many other Belgian ales. Distinctive floral or spicy, low to moderate strength hop character optionally blended with background level peppery, spicy phenols. No diacetyl.

Flavor: Fruity and lightly to moderately spicy with a soft, smooth malt and relatively light hop character and low to very low phenols. May have an orange- or pear-like fruitiness, though not as fruity/citrusy as many other Belgian ales. Has an initial soft, malty sweetness with a toasty, biscuity, nutty malt flavor. The hop flavor is low to none. The hop bitterness is medium to low, and is optionally complemented by low amounts of peppery phenols. There is a moderately dry to moderately sweet finish, with hops becoming more pronounced in those with a drier finish.

I'd go for the 1214.

[ScootsieDoubleday]

Thanks for the replies thus far.

Although no one has endorsed the 3942 yet, I believe the reason that Wyeast suggests it for a Belgian Pale Ale is because of the very low phenol production, which is generally recommended for the style.

However, although I've never used the 1214, I'm leaning in that direction.

[SacoDeToro]

I brew a BPA with Wyeast 3787 (WLP530 equivalent) and have enjoyed the results everytime. I particularly like that yeast for it's subdued fruitiness, high attenuation, yet distinctively "Belgian" flavor profile.

[mr x]

3522 is a perfect yeast. It doesn't throw phenols under 72f, and gives a nice spiciness, hints of ginger, etc. Just kick a keg of BPA with that yeast, and would do it again for sure.