Handy yeast comparison guide.

What I’m brewing/have brewed.

My brew for Big Brew Day 2020:

Ben’s Pale Belgian Ale

For 5 US gal (18.9 L)
MALTS & ADJUNCTS
9.0 oz. (255 g) Aromatic
7.0 oz. (198 g) Flaked Oats
7.0 lb. (3.18 kg) Pilsner
12.0 oz. (340 g) CaraVienne
6.0 oz. (170 g) CaraMunich II
2.3 oz. (65 g) Carapils (Dextrine Malt)
2.3 oz. (65 g) Red Wheat

HOPS
0.8 oz. (21 g) Saaz, 5.1% a.a. @ 60 min
0.7 oz. (20 g) Saaz, 5.1% a.a. @ 20 min
0.4 oz. (11 g) Saaz, 5.1% a.a. @ 0 min
0.1 oz. (3 g) Magnum, 16.4% a.a. @ 60 min

YEAST
Wyeast 3522 Belgian Ardennes 3522 (I’m using Gnome 45)

ADDITIONAL ITEMS
35.3 oz. (1000 g) Whirfloc, Boil 10.0 min
1 g Calcium Chloride, Mash 0.0 min

SPECIFICATIONS
Original Gravity: 1.054
Final Gravity: 1.012
ABV: 5% by volume
IBU: 33.2
SRM: 8.8
Efficiency: 80%

DIRECTIONS
BIAB method.

Heat 7.9 gal tap water to 157° F. Add grain and mash at 152° F for 60 minutes, stirring every 20 minutes. Remove bag and let drain while starting boil. Boil for 70 minutes. Chill to 68° F, oxygenate and pitch yeast. Let fermentation temperature rise naturally up to 74° F. After 10 days, rack and let condition for another 10 days. Bottle using dextrose to 2.5 vol. CO2.