WLP500 - suggest me a good beer!

[admin]

I have a vial of WLP500. I haven't ventured into this territory before, so can someone recommend a nice beer I could brew with it. Thanks!

[Padraic]

I can give you a loan of Brew like a Monk if you'd like? It's full of info if not a bit overkill.

I think it's a good strain for a triple or a dubble... I'm not sure though, I've not gone belgian yet. I'll sign up for tasting though!

[Jacob]

Here is Belgian Tripel that I brewed some last summer.
Quite tasty stuff, think that even had a bottle or two on beoir meetup some time ago. Used WLP575 but think that
with WLP500 u'll get something similiar.

Recipe Specs
----------------
Batch Size (L):           26.0
Total Grain (kg):         8.950
Total Hops (g):           60.00
Original Gravity (OG):    1.078  (°P): 18.9
Final Gravity (FG):       1.018  (°P): 4.6
Alcohol by Volume (ABV):  7.85 %
Colour (SRM):             8.2   (EBC): 16.2
Bitterness (IBU):         22.8   (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes):      90

Grain Bill
----------------
7.500 kg Maris Otter Malt (83.8%)
0.500 kg Candi Sugar, Clear (5.59%)
0.500 kg Wheat Malt (5.59%)
0.300 kg Aromatic Malt (3.35%)
0.150 kg Flaked Oats (1.68%)

Hop Bill
----------------
30.0 g Challenger Leaf (7.8% Alpha) @ 90 Minutes (Boil) (1.2 g/L)
15.0 g Fuggles Leaf (3.8% Alpha) @ 15 Minutes (Boil) (0.6 g/L)
15.0 g Fuggles Leaf (3.8% Alpha) @ 5 Minutes (Boil) (0.6 g/L)

Misc Bill
----------------
500.0 g Malto-Dextrine @ 15 Minutes (Mash)
5.0 g Coriander Seed @ 15 Minutes (Boil)
5.0 g Irish Moss @ 15 Minutes (Boil)
15.0 g Orange Peel @ 15 Minutes (Boil)
5.0 g Coriander Seed @ 5 Minutes (Boil)
15.0 g Orange Peel @ 5 Minutes (Boil)

Single step Infusion at 67°C for 60 Minutes.
Fermented at 20°C with WLP575 - Belgian Style Ale Blend

[DEMPSEY]

just add malt and a pinch of hops

[Partridge9]

ahh WLP 500 !

Great to see you using White Labs - the yeast of champions !!

I get a good Belgian Recipe for ya !

[Partridge9]

[size=14]Wobbly Monk[/size]
[size=12]16-E Belgian Specialty Ale[/size]
[size=10]Author: J Keane[/size]
[size=10]Date: 22/04/2012[/size]



[size=10]Size: 20.0 L[/size]
[size=10]Efficiency: 71.0%[/size]
[size=10]Attenuation: 88.0%[/size]
[size=10]Calories: 221.7 kcal per 12.0 fl oz[/size]

[size=10]Original Gravity: 1.068 (1.026 - 1.120)[/size]
[size=10]|===============#================|[/size]
[size=10]Terminal Gravity: 1.008 (0.995 - 1.035)[/size]
[size=10]|=============#==================|[/size]
[size=10]Color: 25.97 (1.97 - 98.5)[/size]
[size=10]|===========#====================|[/size]
[size=10]Alcohol: 7.84% (2.5% - 14.5%)[/size]
[size=10]|===============#================|[/size]
[size=10]Bitterness: 42.1 (0.0 - 100.0)[/size]
[size=10]|==============#=================|[/size]

[size=12]Ingredients:[/size]
[size=10]5700 g Premium Pilsen Malt[/size]
[size=10]400 g Belgian Candi Syrup[/size]
[size=10]262 g Honey[/size]
[size=10]20 g Perle (6.8%) - added during boil, boiled 75 min[/size]
[size=10]20 g Perle (6.8%) - added during boil, boiled 40 min[/size]
[size=10]25 g Orange Peel (dried) - added during boil, boiled 5 min[/size]
[size=10]1 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 min[/size]
[size=10]28 g East Kent Goldings (5.0%) - added during boil, boiled 2 min[/size]
[size=10]37 g Styrian Goldings (3.2%) - added during boil, boiled 2 min[/size]
[size=10]1 ea White Labs WLP500 Trappist Ale[/size]

[size=12]Schedule:[/size]
[size=10]Ambient Air: 20.11 °C[/size]
[size=10]Source Water: 10.56 °C[/size]
[size=10]Elevation: 0.0 m[/size]


[size=9]Results generated by BeerTools Pro 1.5.17[/size]

[DEMPSEY]

James,was this the beer that you brought to a meet a while back that impressed me,you did not post that recipe.

[Spud395]

What I do with Belgian yeasts, if I want to build up a big starter for a triple or bigger is to let the starter be a single or blond.
Brewed one this year all be it with wlp550, 100% lager malt to about 25 bu's and a secret mix of citrus peel and spice (cant remember exactly what it was  ) 25L @ 4%
Worked out very well and left me with a fine big healthy starter for a westy tribute.

To be honest so far the small beer is way better than the big one, hopefully time will change this

[Partridge9]

I actually have a spare dark candi sugar syrup thingme you can have - I can bring it to the next meetup

The reciepe is that one - you need a nice two litre starter for this.

Best of luck !

[Rossa]

I'm a big dubbel fan. Good yeast for that too.

[Spud395]

Anyone make their own Candi sugar? It can be done with white sugar and cream of tartar (or citric acid).

Me sir I did, it's pretty simple

[Jacob]

Looks simple ...

http://youtu.be/z2m6i_VSRbI

[Spud395]

Keep forgetting to check in here.
I used a kitchen thermometer, works to about 200C.
Just hydrate the sugar with as little water as you can, add a drop or 2 of citric acid (lemon juice in my case). Bring to boil stirring, stop stirring when it boils as you will recrystalise the sugar.
Once the water boils off temps start to rise pretty quick, I think I went to about 170C which was darkish and a slight burnt toffee taste.
I made it in a big pot so I could rehydrate with boiling water to stop it from setting into candi rocks.
Gets a bit scary when you add water so be careful

[Spud395]

The thermometer wasnt expensive, it wouldnt have been in my house if it was  I'd try Tesco or similar.

It went into my Southeastvletern 12, which I'm sampling a bottle of now as it happens.
It's only 2 months in the bottle (for an almost 12% beer) I'm not entirely happy with the brew but it's not the syrup I'm looking at, got quiet a few fusels in there.
I'm hoping it'll improve with age.

So I guess thats not much help to you  :