I had a packet of Belgian Ale yeast I have been wanting to use for a while now, and also wanted to brew a hoppy beer for an upcoming home brewer’s exchange so I decided to combine both ideas into a hoppy Belgian ale. For malt I used 7lbs ESB, 2lbs French aromatic, 1lb Munich, 1lb crystal 20, and 1lb carafoam. Hop additions were 1oz magnum at 60 minutes, 1oz citra at 15 and 1oz citra at 5. I’m planning on dry hopping with 2oz of Azacca and I’m hoping that the tropical mango flavours will pair well with the fruity, spicy yeast. My only problem is not researching my yeast fermentation temperature very well. Ideal temps are from 26° to 42° C – not ideally suited to brewing in March! My fermentors are wrapped in several layers of blankets with an electric heat pad inside, which seems to be working so far. I haven’t decided yet if I’ll do a lagering phase after the initial two weeks of hot fermentation, I may split the batch up and lager one for to see what the difference is like!