Recipe: Wallonian Pale Ale (Fifth Edition) [Batch #100]

It has unfortunately been a long, long time since my last post, but I'm hopeful that, starting with this post, I'll be back to posting frequently. I have 4-5 recipe posts (some with accompanying tasting notes) in the backlog.  I need to work through those over the next several weeks so that I can really focus on a post that will combine quite a few of these recipes -- an all-encompassing post on the work that I've started to do with barrel-aging and barrel-fermenting saisons, including plenty of blending.   Once up, I will use that post going forward to track everything that goes into and comes out of the 13.2-gallon oak barrel that I have in our basement.

For now, below is a recipe for my fifth iteration of Wallonian Pale Ale, which essentially an America IPA malt and hop base then fermented with a blend of saison yeasts, Brettanomyces, and some lactic-acid bacteria. Even though the IBUs are quite high, a bit of acidity still comes through.  The grain bill on this one was a bit of a mess as I tried to get rid of some older adjuncts that were used to lighten up the body a bit in order to let the yeast and hops shine through.  For hops, I used a nice blend of American hops and went with a 90-minute hop stand at the end of the boil, which is a technique I've used in the past with this beer to really lock in the hop character over a relatively-long (at least for hoppy-beer standards) fermentation period.

Here are the full details on this batch:

Batch Number: 100

Brew Date: August 8, 2015

Batch Size: 16 Gallon

OG: 1.049 (est.)

FG: 1.004 (est.)

IBU: 52 (modified Tinsmith)

ABV: 6.0% (est.)

SRM: 6

Mash: Single infusion for 60 minutes at 154* F

Boil: 60 minute

Fermentables

16.00 lb Dingemans Belgian Pilsner (47%)

4.19 lb Wheat Malt (12%)

3.00 lb Munich (9%)

2.00 lb Flaked Oats (6%)

1.88 lb Acid Malt (6%)

1.75 lb Flaked Rice (5%)

1.75 lb Flaked Corn (5%)

1.25 lb Rye Malt (4%)

Salts & Water

12.5 g Calcium Chloride (all in the boil kettle)

13.5 g Gypsum (all in the boil kettle)

4.5 g Sodium Chloride (all in the boil kettle)

Resulting water profile is as follows:

Mash pH (est.): 5.20

Calcium: 110

Magnesium: 12

Sodium: 27

Chloride: 115

Sulfate: 114

Hops

3.0 oz Mosaic (pellet, 11.6 AAU), at 60 minutes 

8.0 oz Mosaic (pellet, 11.6 AAU), at flameout (hopstand for 90 minutes)

4.0 oz Galaxy (pellet, 15 AAU), at flameout (hopstand for 90 minutes)

4.0 oz Belma (leaf, 11.6 AAU), at flameout (hopstand for 90 minutes)

8.0 oz Styrian Bobek (pellet, 3.9 AAU, 2.5 years old), at 60 minutes

Other

4.0 tsp. Wyeast Yeast Nutrient at 10 minutes

Yeast

Ambrosia Blend 05
Yeast Bay Wallonian