I need some advice for my next batch. I guess I’m trying to do a strong (7%) belgian pale ale, with a simple grain bill with most of the characteristics coming from the yeast. I want to go relatively dry with this so it is nice and crisp, and I want the yeast to have a good balance of esters and phenols, with a delicate fruit flavor/aroma and some spiciness to it.
Grain bill will probably be mostly pils (or a combination of pale and pils), with some aromatic and a light caramel malt. Leaning towards a deep golden sunset color. I want malt depth, but still want to maintain a crisp and refreshing aspect.
I’ve used a variety of belgian yeast strains but as far as I can remember, I’ve only really dabbled in the darker belgian styles (not counting saisons). I like 1214, but I really would prefer to avoid any banana esters, so this may be a bad choice. To some degree, I am trying to emulate some of the characteristics of Goose Island’s Matilda, which is spicy, crisp, and slightly fruity. I realize they add Brett which contributes to that perception, but I think a standard belgian yeast strain can do the job I want as well. I don’t necessarily need any barnyard goat characteristics. Some of the spiciness will come from the Saaz as well.
Any recommendations for a yeast for this style of brew would be helpful. Thanks!