This is the 3rd installment in our quest for Belgian Pale Ale.  As you may tell from the picture it seems extra pale and not the orange tones as in the last two.  I used about half a percent of Weyermann Carafa in the grist of the previous example, and a darker crystal malt in the first.  I forgot to include Carafa in this bier, thus the Belgian Extra Pale Ale moniker.

BPA III

15#   GW 2-row

2#    Weyermann Vienna

1#    Briess C-20

2 oz   Cascade   6.3% aa  @  90 minutes

2 oz   US Tettnang            @  KO

3/8 oz  Cascade                @  KO

Wyeast 3711 French Saison & 3739 Flanders Golden Ale

Irish Moss & Yeast Nutrient, No salts added

28ish quarts.  Mashed @ 15: 30 minutes, then up to 167.  Ph : 5.1/5.2

OG:  1.051

TG:  3711: 1.008   84.3% AA, 5.73% abv

       3739 : 1.007   86.3% AA, 5.86% abv

The 3739 shows to be a "true top cropper".  It had a giant krausen.  It also proved to be a big attenuator at about 86% in this bier.  Our usual star, the 3711 yeast, produced an unbelivably sluggish ferment.  I recieved both yeasts at the same time.  (I believe they were both stamped September 17th?)  And for some reason that package of 3711 was bunk.  It finished though.  I still have a pack from that lot, but since then Wyeast has offered it up as a product available year around.  Woot!

When I mashed this bier I intended to saccharify at 152F, but I overshot it and rolled with it.  Even at a higher temp, both yeasts attenuated fabulously.  When tasting this bier, I can tell that it has more mouthfeel and viscosity than the previous BPA.  That one I mashed at 152.  This 3711 BEPA is deep gold with a nice white head that produces some lacing.  It's super fruity with big tropical esters, like pineapple.  There's flowery hop, maybe some citrus in the nose and on the palate.  It's pretty balanced and drinkable with some remaining bitterness on the tongue.  I still want it to be a smaller bier, let alone with more color.  I'm shooting for a 5.2% bier next time.  I'll also have the De Koninck yeast, the Schelde, for the next one.