Transformation Prep Belgian Pale Ale - brew day

The Brew

This year I am quite excited to participate in the Nebraska Brewing Company's 5th annual "Wort Transformation Challenge". This is a spin on the traditional homebrew competition. In this challenge, homebrewers get 5 gallons of NBC prepared wort, take it home and craft there own beer. Then after fermentation, adulteration and packaging, they bring it back for competition. Last year we heard about the event too late and missed the sign-up. Not so this year! I made the trek down to the brewpub and waited in line to sign up for 2 entries. I am scheduled to pick up my 10 gallons of wort on March 6th.

Each year, NBC changes up the base wort. This year, it's a pretty standard pale ale recipe. 85% pale ale malt, 15% Crystal 10 lovibond. 30 IBUs coming from Warrior bittering and some Centennial additions late.

In preparation for the challenge, I wanted to do a trial run on this base. So I decided to brew up the recipe myself. Original plan was to treat it as an opportunity to grow up a new pitch of WLP644 yeast I used on the Punch Bowl IPA a few months back. But lack of prior planning to get a starter going lead me instead to my LHBS to find something to use. I walked out with a smack pack of Wyeast Belgian Andennes and a Belgian-ish Pale Ale to brew.

The Recipe

Grain/Sugars:
10.2 lbs. 2-Row (US) [85%]
1.8 lbs. Crystal 10L [15%]

Hops:
0.25 oz. Warrior @60.
0.75 oz. Centennial @20.  

Yeast:
Wyeast 3522 - Belgian Andennes

Extras:
1.0 tablet Whirlfoc @15m
0.5 tsp Wyeast nutrient @15m

Brewday

2/14/2016- Brewday
Solo Sunday brewday for this one. Actually the rare combo Valentines Day - Presidents Day Eve brewday actually, because that's a thing. Standard equipment and process. Not much to cover. I did overshoot my pre-boil volume because of an overly aggressive batch sparge. Collected over 8 gallons instead of planned 7 gallons. The cost of that mistake was a OG of 1.050 instead of the planned 1.055, but hey, I'll have more beer to enjoy.

Mashed. Vorlof. Collect. Sparge. Collect. Boil. Chill. Pitch. And done.

2/21/2016 - Fermentation check. 1.008 (5.5% ABV). Tastes pretty plain, with a little Belgian character.

2/26/2016 - Fermentation check. 1.008 (5.5% ABV). Kegged.

Full brew details here.

By the way.... did you know spring is on it's way? My partner in the home brewery was working on her mechanics. :-)