Brewing a new Belgian Session
Yesterday, I fired up the brew kettles on the pilot brewhouse and brewed a beer of my own creation. I’ve brewed several times before, but this was my first attempt at brewing my own recipe.
With the onset of the warmer weather, I was craving something summery, fresh and sessionable -- something you can have a few of as you enjoy the sunshine and not feel full or hammered (too quickly). I decided to brew a crisp Belgian session ale.
I’m a huge fan of Belgians, especially those on the drier side. For this particular beer, I didn’t want an ester bomb, so we’ll be fermenting it at lower temperatures. Esters provide a huge portion of yeast-derived flavor in Belgians. They often tend to come off as fruity in flavor, especially with the yeast strain we chose for this brew. This yeast is known for a complex flavor profile with spicy phenolics, and with a lower fermentation temperature, more subtle ester characteristics.
In order to achieve a drier mouthfeel, I used a lower mash temperature and added some belgian candi sugar in the boil. Don’t worry, this beer won’t be overly sweet. That sugar will be consumed by the yeast and turned into alcohol, which will be right around 4.6% ABV.
For even more freshness and zing. I added some organic orange zest from Florida-grown oranges.
We’ll be tasting this as-yet unnamed brew throughout the fermentation process and will be carbing (carbonating) it up in just under two and a half weeks.
Updates on the brew to follow on our social media sites!