2 Recipes for Belgian Strong Pale

I've been thinking a lot about Belgian Strong Pale lately. What I love about the style is how you get some of the hoppiness and lots of the refreshing quality associated with pilsner, plus more alcohol, more versatility (can be served chilled or at 55 or so), and an easier process.

My first one went like so:

Dr. Doom
OG: 1072 FG: 1009
IBU: unknown (Damnit!!)
11 lbs Belgian pils
1.8 lbs corn sugar added 15 minutes from end of boil
Step mash with sach at 144-5
90 minute boil
1.3 oz pellet N. Brewer (75 min)
1 oz whole Saaz (30)
1 oz whole Styrian (30)
1.5 oz whole Saaz (0)

Ferment with Wyeast 1388
This took some serious patience, as high gravity pale Belgians usually do. It was perfectly drinkable at a month old, but a too heavy. The malt profile became suave and elegant, a la Duvel, at about 7 or 8 months. IBU's unknown cuz I didn't know what I was doing. Probably around 40-45??

Interested in a slightly lower gravity, quicker maturing version, I tried this one, modelled on Brasserie Caracole's Saxo:

Sax-A-Ma-Phone
OG: 1065 FG: 1006
IBU: 21.5
10.5 lbs Belgian Pils
2.1 lbs Table sugar
1.5 lbs Wheat
Single infusion (Screw protein rests!) at 145
1 oz pellet Hallertau (60)
1 oz pellet Hallertau (20)
1.5 oz pellet Saaz (0)
.7 oz Coriander, crushed (0)
Used 1388 again, pitched pretty warm.

This one's really yummy at only 2.5 months old. Much more drinkable, much slicker, than the other one. Primed it at 6 oz to 5 gallons which is critical.

Maybe I'll do a side-by-side tasting in a few days. Been thinking about making one more batch in the near future.