Belgian Ale

De nuevo - otra vuelta y otro batch - ya tenemos los ingredientes para otra cerveza, en esta ocasion la receta es para preparar una "Belgian Ale"



BELGIAN ALE:- Aroma: Rich malt aromas are typical; many dubbels have raisiny and other fruity ester aromas. No roasted malt aroma. Some higher alcoholaromas (peppery, spicy) are common. Mild to moderate clove-spice aromas may be present. Hop aroma is faint to none. No diacetyl.Appearance: Dark amber-brown in color. Clarity is usually fair to good. Head retention may be adversely affected by alcohol content instronger versions.Flavor: Rich malty and fruity flavors bring the balance toward malt throughout. Some commercial examples are malty, yet dry; raisin flavorsare common. A slight to moderate clove spiciness may be present. Hop flavor is low to none. No diacetyl.Mouthfeel: Medium-full to full body. Warming mouthfeel from alcohol.Overall Impression: A dark, rich, malty, moderately strong ale.History: Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era.Comments: By Belgian law, to be called a Trappist Ale, it must be brewed at a Trappist monastery. Home brewed and secular equivalentsshould be called abbey ales.Ruddy-brown color with a soft malt finish and yeast fruitiness. Includes: 7 lbs. Light and Amber DME, 1/2 lb. Chocolate malt, 1/2 lb. Caravienne, 2 oz. Styrian Golding hop pellets, and liquid Belgian Ale yeast. Approx alc. 5.0% a.b.v


En cuanto hagamos el "Caldo" voy a postear algunas fotos con el proceso.

Saludos