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Recipe to use Wyeast 3822 Ingelmunster Ale?
I went into my LHBS to pick up my Roselaire yeast for a Flanders red and noticed that the VSS blends were only available through June....so a bit impulsively I bought one Wyeast 3822 Ingelmunster Ale as well. Now I am in need of a recipe to use the Ingelmunster with. Anyone have a suggestion of either an extract recipe or even just a style to brew with this yeast?
Treat this yeast right, make a big starter 1L, to be sure that it is as healthy as possible to get its full benefits.
from WYEAST site:
Wyeast 3822 Ingelmunster Ale
(formerly known as Wyeast 3822 Dutch Castle)
This unique Belgian ale yeast produces spicy, phenolic and tart aromas. Very tart and dry on the palate. Phenol and ester production balanced, for beer with a complex finish. High acid producer.
Alcohol tolerance: approximately 12%
Flocculation: medium-high
Apparent attenuation: 74-79%
Temperature range: 65-80°F (18-27°C)
A quick look at the BJCP style guidlines I think you could squeeze this into the following three styles.:
16E Beligan specialty (when you can't decide exactly between other cat. 16 choices)
18D Belgian Golden Strong Ale
18E Belgian Dark Strong Ale.
I would go with 18E, only because I think the malty complexities would pair well with the description of spicy tones, and the sweetness will stand up to the tart character. Go as big as you can on the OG for the style, and expect to have a beer you can age a sample for the next several years.
Good Luck! Brew On!!!
Thanks for the advice. We are lucky to have you on here!
Thanks for the kind words, but I am sure there may be someone here that has more experience with Beligan styles than I.
But I am glad I could help.
Brew On!
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