Tag Archives: belgian yeast

Old Churches, the adventure begins

This adventure starts off probably a month or more back, while talking to Impy. The phrase, “Old Church–that would be a great name for a beer!” was said, and away we went, wondering what it would be like. My premise was that it would be a brown ale, with belgian yeast; dense and seeped in old tradition. She liked the idea, so I ran with it, looking at brown and belgian ales in an attempt to see where they could be co-mingled.

Then of course I actually had to get the materials, and in true homebrewer fashion, not everything was there so I had to fake it.

Here’s what I’ve come up with:
White Labs yeast 530
White Labs yeast 550 (the yeast was supposed to be 515 in both cases)
2oz Kent Golding hops (for finishing; the aroma is so nice)
2oz Cascade hops (bittering)
Light Malt Extract-6lb
Extra Light Malt Extract-2lb (supposed to be 2 more pounds of LME)
Carapils Dextrin Malt-1.25lb -seeping malts
Chocolate Malt (british)–.5lb-seeping malts
British Brown Malt-1.25lb-seeping malts (supposed to be Crystal)

There’s a few exciting things going on here. First, I’m trying out  a recipe with two different yeasts in it. I’ve never done that before and I’m interested in how it’ll come out. What I’ve read about these yeasts is that they produce more alcohol, so the beer will be less malty. However, since I’m seeping a much darker malt with more sugars in it than is called for, and I plan on adding maybe 1 cup of organic sugar to this, I’m thinking that it should all turn out OK. These yeasts are supposed to give a spicier flavor instead of the sweeter kind that frequents most belgian ales; all I can do is run with it and see what happens.

Then there’s the malt. When I took a sniff of the crystal malt, I thought it was OK. Biscuity, but alright. The Brown malt, however, said to me; I’m a brown ale malt, pick me! with it’s rich undertones of crispened sugars.
How could I resist?

I was also mightily tempted by the presence of Pacman yeast, which is what Rogue uses in all their beers and I’ve had great success with. I bought a couple packs, just because.  I’ll use them in the next beer however because Pacman yeast is a bitch to acquire but goes with almost everything. At least everything Rogue does. And I’ve already got the belgain yeast, so I want to put that to use.